|2||100g bars||Lindt Excellence 70% COCOA Dark Chocolate, chopped|
|1||100g bar||Lindt Swiss Classic Milk Chocolate, chopped|
|1/4||cup||Irish Cream Liqueur|
To make a hot water bath, bring about 1 inch of water to a simmer in a sauce pan. Set a heat proof bowl on top of the pot, making sure the water does not touch the bottom of the bowl. Place the chopped chocolate pieces into the bowl; add the milk and Irish Cream. Dissolve the chocolate stirring often until melted.
Beat the yolks until foamy, remove the bowl from the hot water bath and stir the foamy egg yolks into the chocolate mixture. Beat the egg whites together with the sugar until they are stiff and have a creamy texture; pour into the chocolate mixture and mix well. Whip the cream until it has a thick, creamy texture and mix it into the chocolate mixture.
Pour the mousse into a bowl or individual glasses and cover with transparent plastic wrap. Keep cool at 40°F overnight.
Serving Suggestion: Garnish with additional whipped cream and shaved chocolate.