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Irish Cream Mousse Cake

Irish Cream Mousse Cake

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Prep Time 30 minutes
Cook Time 30 minutes
Inactive Time 1 hour
Total Time 2 hours

Ingredients
  

For the Irish Cream Mousse

For the Irish Cream Ganache

  • Vegan Semi Sweet Chocolate Couverture 4ounces approximately 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

Instructions
 

  • First prepare your 8" springform pan with parchment paper lining and a spray of pan spray
  • Preheat the oven to 350°F and prepare the brownie recipe as per the instructions on that post but you will bake it in an 8" springform pan
  • Once the brownie is completely cooled
  • Prepare the chocolate mousse by bringing the cashews to a rolling boil in approximately 1½ cups of water
  • Turn off the heat and let them soak for 30 minutes, then drain & rinse
  • Combine the warm cashews and room temperature Irish Cream together in a high speed blender and blend smooth
  • Melt the vegan chocolate in a large bowl then add the warm cashew/Irish Cream mixture and whisk smooth
  • Whip the vegan whipped cream to medium peaks then fold into the chocolate base only if the chocolate mixture is cool to the touch or you will melt the cream
  • Pour the Irish Cream Chocolate Mousse into the springform pan on top of the brownie base and then refrigerate until set approximately 3 hours or overnight
  • Prepare the Irish Cream Ganache by combining all the ingredients for the ganache in a small sauce pot and heat over low-medium heat whisking constantly until melted & smooth
  • Pour the warm ganache over the set mousse cake and refrigerate again to set completely
  • Meanwhile prepare the Irish Cream buttercream by whipping the room temperature vegan butter with the salt until fluffy with the paddle attachment of an electric stand mixer
  • Add the sifted confectioners sugar and mix smooth
  • Once all the sugar is incorporated, scrape the bottom & sides of the bowl and whip on high for 3 minutes
  • On low speed slowly add the Irish Cream 1 Tbs at a time until it is all incorporated
  • Pipe the buttercream onto the mousse cake as shown in the video tutorial
  • Use the excess ganache for a drizzle on each slice

Video

Notes

Irish Cream Mousse Cake must be kept refrigerated at all times and will stay fresh in the refrigerator covered loosely for up to 1 week
Freeze for up to 1 month
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