Though this Irish Cream Mousse Cake is nice all all year long it’s good timing for Saint Patrick’s Day
Make this straightforward Irish Cream Mousse Cake for those who want a shocking cake to impress nearly everybody
My finest recipe for fudge brownies as the bottom for this cake
However you should use absolutely anything you want the most effective!
And to keep away from turning on the ovens altogether and preserve this dessert 100% no bake, make up a fast cookie crust as an alternative
Irish cream buttercream icing is totally non-obligatory
Nonetheless since this can be a no sugar added recipe for the Irish Cream Mousse, the buttercream actually added an ideal praise to that wealthy deep triple chocolate
Whipped cream topping would in all probability be a neater and decrease sugar choice since you’ll be able to omit the sugar altogether!
Let’s discuss Irish Cream
Although Bailey’s now makes a vegan Irish Cream, I’ve made a home made recipe anyway
It’s so extremely straightforward and I saved a ton of cash by doing it this manner!
Substitutions & Notes for Success:
For many who can’t use alcohol of their baking I might counsel to make use of espresso as an alternative
However those that don’t use espresso both, I might counsel to click on by to my Ferrero Rocher Mousse Cake recipe as an alternative of this one
There are a number of choices for vegan whipped cream these days, so whichever one you select make sure to have sufficient for two cups totally whipped quantity
To make a no bake crust for this mousse cake merely mix 1½ cups of your favourite cookie
Crushed up with 4 Tablespoons of melted vegan butter
Press it into the underside of a spring kind pan and refrigerate when you put together the mousse recipe
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
Selfmade Irish Cream
Yield: 1½ cups
Selfmade Irish Cream
Prep Time
10 minutes
Prepare dinner Time
half-hour
Whole Time
10 minutes
Substances
- Irish Whiskey 1/3 cup
- Robust Brewed Espresso ¼ cup
- Sugar of your selection/ Agave / Maple Syrup / Monkfruit:: ¼ cup
- Almond Milk or your selection plant milk ¾ cup
Directions
- If utilizing granulated sugar it’s best to combine that first with the recent brewed espresso to dissolve
- Then mix the whole lot collectively in a jar and retailer within the fridge for as much as 2 months
For the Mousse Cake
Yield: serves 16ppl
Irish Cream Mousse Cake
Prep Time
10 minutes
Prepare dinner Time
half-hour
Whole Time
10 minutes
Substances
For the Irish Cream Mousse
- Vegan Semi Candy Chocolate Couverture 6 ounces approx 1 cup (168g)
- Uncooked Cashews 1 cup (150g)
- Irish Cream ¾ cup (177ml)
- Whipped Cream
For the Irish Cream Ganache
- Vegan Semi Candy Chocolate Couverture 4ounces roughly ¾ cup (113g)
- Plant Milk ¼ cup (60ml)
- Irish Cream 2 Tablespoons
For the Irish Cream Buttercream
- Vegan Butter 2 sticks (226g)
- Confectioners Sugar 2 cups (240g)
- Salt ¼ teaspoon
- Irish Cream 4 Tablespoons (60ml)
Directions
- First put together your 8″ springform pan with parchment paper lining and a twig of pan spray
- Preheat the oven to 350°F and put together the brownie recipe as per the directions on that publish however you’ll bake it in an 8″ springform pan
- As soon as the brownie is totally cooled
- Put together the chocolate mousse by bringing the cashews to a rolling boil in roughly 1½ cups of water
- Flip off the warmth and allow them to soak for half-hour, then drain & rinse
- Mix the nice and cozy cashews and room temperature Irish Cream collectively in a excessive pace blender and mix easy
- Soften the vegan chocolate in a big bowl then add the nice and cozy cashew/Irish Cream combination and whisk easy
- Whip the vegan whipped cream to medium peaks then fold into the chocolate base provided that the chocolate combination is cool to the contact or you’ll soften the cream
- Pour the Irish Cream Chocolate Mousse into the springform pan on prime of the brownie base after which refrigerate till set roughly 3 hours or in a single day
- Put together the Irish Cream Ganache by combining all of the elements for the ganache in a small sauce pot and warmth over low-medium warmth whisking continually till melted & easy
- Pour the nice and cozy ganache over the set mousse cake and refrigerate once more to set utterly
- In the meantime put together the Irish Cream buttercream by whipping the room temperature vegan butter with the salt till fluffy with the paddle attachment of an electrical stand mixer
- Add the sifted confectioners sugar and blend easy
- As soon as all of the sugar is included, scrape the underside & sides of the bowl and whip on excessive for 3 minutes
- On low pace slowly add the Irish Cream 1 Tbs at a time till it’s all included
- Pipe the buttercream onto the mousse cake as proven within the video tutorial
- Use the surplus ganache for a drizzle on every slice
Notes
Irish Cream Mousse Cake should be saved refrigerated always and can keep recent within the fridge coated loosely for as much as 1 week
Freeze for as much as 1 month
