Friday 16 March 2012

Save the BEST for last! Irish Coffee Caramel Mousse!

Irish Coffee Caramel Mousse.................YUMMY!


¾ plus 2 T. sugar
¼ c. plus 2 T. water
2 c. shilled whipping cream
2 T. unsalted butter
2 T. Irish Whiskey
1 T. instant espresso powder or instant coffee powder
1 ¼ tsp. unflavored gelatin
¼ c. Irish Cream (Bailey’s or other)

Stir sugar and ¼ cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with a pastry brush dipped into water and swirling the pan occasionally.

 Add ½ cup cream and 2 T butter (mixture will bubble up vigorously) and stir until the caramel melts. Continue to boil for 2 minutes. Spoon 2 T caramel into a small saucepan (to reheat later for topping) set aside. Stir whiskey into remaining caramel in saucepan. Pour into bowl.

Stir 2 T water and espresso powder in another small saucepan until espresso dissolves. Sprinkle gelatin over. Let stand for 10 minutes to soften. Stir gelatin mixture over low heat until melted. Stir gelatin mixture into caramel in bowl. Place bowl over ice to cool. Let stand until caramel mixture is cool but not set, stirring occasionally, about 10 minutes.

Using an electric mixer, beat 1 ½ cups cream in medium bowl to soft peaks.

Fold 2 cups whipped cream into caramel mixture in bowl. Divide caramel mousse among 6 martini glasses, balloon shaped wine glasses or another pretty vessel. Add Irish cream to remaining whipped cream and continue beating until stiff. Spoon mixture into a pastry bag with a star tip. Pipe atop the mousse.

Cover and let chill until mousse is set, at least 3 hours.
*Can be made ahead a day and kept refrigerated  - Rewarm reserved 2 tablespoons caramel, drizzle over the desserts.
* I made this a few days ago, to get the pictures and to taste. I am taking the dessert to our Gourmet Club dinner tomorrow, so I am making it today. What I would do differently today. One smaller portion, it is rich and I am going to sprinkle some edible gold flakes on top, to make it look like a pot of gold..... I found my gold flakes on Amazon, it is made in Germany and comes in a tiny shaker. I will post the pictures tomorrow of my finished dessert.

 Double Irish Chain Quilt: Yardage

Wall Quilt- 31X31 without borders        Baby Quilt-37"X52" w/o border              
Center Chain- 3/4 yard                        3/4 yard                   2 1/4 yard
Outer Chain- 1 yard                             1 1/4 yard                3 yard
Back ground- 1 1/8 yard                      1 1/2 yard                 3 3/4 yard

Queen- 70"X90"

center chain- 2 1/4 yard
outer chain- 3 yard
background-3 3/4 yard

 *Borders will require extra fabric, so buy extra, beyond what I have posted. To give you an idea:

Queen: 1/2 yard for a 2 1/2" cut- 2" finish
            1 yard for a 4 1/2 " cut- 4" finish
             Binding- 1 1/4 yard

                              This is a wall quilt size: Outer chain is the dark blue, center chain is the light blue and the background is the pink.

If you would like to follow along and make over the next month. Go out to your local quilt shop or fabric store and purchase your fabric.



  1. Joan - Love the Blog! You are an incredible cook and hostess. Thank you for sharing your special talents. Ruth

    1. Thanks Ruth! I am having fun with it and learning a lot!! See you tomorrow night!


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