Baileys and chocolate mousse with Thermomix

Preparation of Baileys and chocolate mousse with Thermomix

1. We whip the cream here we explain as if you have never done it before and we reserve it for later (remember that to whip the cream both the cream and the glass must be very very cold), at medium / high speed until it is firm
2. Put the dark chocolate in a bowl and melt it in the microwave, in 20-second bursts so it doesn’t burn, let it cool before mixing it with other foods (it’s not good if it’s too hot)
3. Add the yolks and mix, then continue mixing with the 3 tablespoons of Baileys.
4. We add the whipped cream that we had reserved and integrate it carefully with a spatula. We booked.
5. Put the egg whites in a bowl with a pinch of salt and begin to whip them at medium speed, again with our thermomix.
6. When they begin to whiten, add the sugar, tablespoon by tablespoon, and increase to speed 8 until obtaining a firm and shiny meringue.
7. Add the meringue two or three times to the previous mixture, making smooth and enveloping movements with a spatula until everything is very well mixed and trying not to lose the air of the meringue.
8. We distribute the mousse among the containers in which we are going to serve it and let it rest in the fridge, preferably until the next day.