Though this Irish Cream Mousse Cake is nice all all year long it’s excellent timing for Saint Patrick’s Day
Make this easy Irish Cream Mousse Cake should you want a shocking cake to impress nearly everybody
My greatest recipe for fudge brownies as the bottom for this cake
However you need to use absolutely anything you want the perfect!
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
Nevertheless since it is 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 most likely be a better and decrease sugar choice since you’ll be able to miss the sugar altogether!
Let’s speak about Irish Cream
Though Bailey’s now makes a vegan Irish Cream, I’ve made a do-it-yourself recipe anyway
It’s so extremely simple and I saved a ton of cash by doing it this manner!
Substitutions & Notes for Success:
For individuals who can’t use alcohol of their baking I’d recommend to make use of espresso in its place
However those that don’t use espresso both, I’d recommend to click on by way of 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 you’ll want 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 type 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
Cook dinner Time
half-hour
Whole Time
10 minutes
Components
- Irish Whiskey 1/3 cup
- Sturdy 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 every little thing 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
Cook dinner Time
half-hour
Whole Time
10 minutes
Components
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 sprig 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 high 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 consistently 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 integrated, 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 integrated
- 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 stored refrigerated always and can keep contemporary within the fridge lined loosely for as much as 1 week
Freeze for as much as 1 month
