Get ready to experience the luxurious delight of Baileys chocolate mousse.
It perfectly marries rich chocolate with the smooth, creamy notes of Irish Cream liqueur.
Each spoonful, topped with delicate chocolate shavings, offers a decadent experience that balances sweetness with a touch of booze.
Better yet, it has a sumptuous, airy texture but is still so simple to make. What more could you ask for?
Why You’ll Love This Baileys Chocolate Mousse
Silky-Smooth: This mousse is impossibly creamy, from the melted chocolate and egg yolks to the whipped cream and egg whites.
Customization King: You can easily adapt the recipe by adjusting the Baileys content or substituting it with other liqueurs or flavors to create your own unique variations.
Elegant Presentation: With its smooth, glossy finish, Baileys-infused whipped cream, and chocolate shavings garnish, this dessert is visually stunning and sure to impress guests.
Ingredients
- Baileys Irish Cream: Infuses the mousse with its signature creamy, whiskey-laced flavor. Baileys Original adds a boozy kick and rich depth to the chocolate.
- Semi-Sweet Chocolate Chips: The backbone of this decadent dessert. Semi-sweet chips melt smoothly and perfectly balance the sweetness and intense chocolate taste.
- Heavy Cream: Whipped with Baileys into billowy clouds, it gives the mousse its lusciously light and airy texture.
- Large Eggs: Egg yolks enrich and thicken the chocolate base, while fluffy beaten egg whites are gently folded in to create the mousse’s ethereal consistency.
- Pinch of Salt: A small but mighty addition. Salt subtly enhances and rounds out the chocolate and Baileys flavors.
- Chocolate Shavings: Delicate curls of chocolate add an elegant finishing touch.
How to Make Baileys Chocolate Mousse
This dessert is pure decadence – rich, silky smooth, and bursting with deep chocolate flavor.
Seriously, every bite is better than the last. And that Baileys whipped cream on top is so good, you’ll want to lick the bowl clean!
Here’s how it comes together:
1. MELT: Microwave the chocolate in 30-second intervals, stirring well until smooth. Set aside to cool.
2. WHISK: Whisk the egg yolks into the warm chocolate, one at a time, followed by the butter and 1/2 cup of Baileys.
3. WHIP CREAM: In a large bowl, whisk the remaining Baileys, heavy cream, and powdered sugar until medium-stiff peaks form. Gently fold about 3/4 into the chocolate mixture.
4. WHIP WHITES: In a separate, clean bowl, whip the egg whites with a pinch of salt until stiff peaks form. Mix gently into the mousse until no streaks of white are visible.
5. ASSEMBLE: Divide the mousse into 6 serving glasses, top with the remaining Baileys whipped cream, then chill until set.
6. GARNISH: Before serving, garnish with chocolate shavings. Enjoy!
Tips For the Best Baileys Chocolate Mousse
Whether you’re hosting a dinner party or simply treating yourself, this mousse promises a memorable and indulgent dessert experience.
Just read through these tips, then get mixing!
- Use quality chocolate. Choose high-quality semi-sweet chocolate from brands like Ghirardelli, Callebaut, Valrhona, or Lindt to ensure a rich and smooth mousse.
- Cool the chocolate mixture. Allow the chocolate mixture to cool slightly before adding to the egg yolks to prevent curdling.
- Fold gently. Carefully fold the egg whites and whipped cream into the chocolate mixture to maintain the light texture.
- Chill the bowl. Use a chilled bowl to whip the heavy cream for better consistency and volume.
- Adjust the Baileys level. If you feel it’s too much, you can omit the Baileys in the whipped cream.
- Create Layers. Mix only half of the whipped cream into the chocolate mixture, then layer the two in tall glasses for a fun, trifle-like finish.
- Variations. Experiment with different liqueurs such as Kahlua or Grand Marnier, or add a touch of espresso for a mocha twist.
- Serving suggestions. Serve in martini glasses, ramekins, or small bowls. Garnish with chocolate shavings or a dusting of cocoa powder.
How to Store
Trust me, if you’re a chocolate lover, you need this mousse in your life. It’s perfect for a dinner party, date night, or really any excuse to treat yourself.
I already can’t wait to make it again! Because…well…we didn’t have any leftovers.
To Store: Cover individual servings tightly with plastic wrap and refrigerate for up to 3 days. For the best texture and flavor, consume within the first 48 hours.
Note: Avoid freezing the mousse, as it can affect its delicate structure and creamy consistency.
More Creamy Mousse Recipes You’ll Love
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Pumpkin Mousse
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Baileys Chocolate Mousse
6
servings15
minutes5
minutes571
kcalBaileys chocolate mousse perfectly marries rich chocolate with the smooth, creamy notes of Baileys Irish Cream. It’s light, airy, and luxuriously boozy.
Ingredients
7 ounces (200g) semi-sweet chocolate chips
3 large eggs, separated
2 tablespoons unsalted butter
1 cup (250ml) Baileys Original, divided
1 1/4 cups (300ml) heavy cream, cold
1/4 cup powdered sugar
pinch salt
Chocolate shavings, for garnish
Instructions
- Place the chocolate chips in a heatproof bowl. Microwave in 30-second intervals, stirring well between each spin, until smooth. Cool while you measure the remaining ingredients.
- Whisk the egg yolks into the warm chocolate, one at a time, followed by the butter. Whisk in 1/2 cup of Bailys until smooth, then set aside.
- In a large bowl, whisk the remaining Baileys and heavy cream with an electric mixer on medium-low speed until thickened. Add the powdered sugar, increase the speed to medium-high, and beat until medium-stiff peaks form. Gently fold about 3/4 into the chocolate mixture.
- In a separate, clean bowl, whip the egg whites with a pinch of salt until stiff peaks form.
- Add a large spoonful of egg whites to the chocolate and whisk until well blended. Then, gently fold the remaining egg whites into the chocolate mixture until no streaks of white are visible.
- Divide the mousse between 6-8 serving glasses. Top with the remaining Baileys whipped cream and chill for at least 2 hours until set.
- Before serving, garnish with chocolate shavings. Enjoy!
Notes
- To ensure a rich and smooth mousse, choose high-quality semi-sweet chocolate from brands like Ghirardelli, Callebaut, Valrhona, or Lindt.
- Allow the chocolate mixture to cool slightly before adding to the egg yolks to prevent curdling.
Hello Kim,
I love your recipes and and actually use quite lot of them. Love chocolate and love Baileys Irish Cream, the mousse recipe sounds scrumptious and I really have to try it but I have a concern about the eggs being raw. Tell me that the warmth of the melted chocolate chips or the alcohol Content in the Baileys is enough to cook them. Please…
Keep up the great work with your posts, love ya!!!
Carla
Hi Carla!
Using raw eggs in recipes like chocolate mousse is a common practice and is generally considered safe.
But if you’re worried:
1. Use Pasteurized Eggs: Pasteurized eggs have been heat-treated to kill bacteria without cooking the egg. They are a safer option for recipes that call for raw eggs. They generally work the same way as regular eggs in most recipes.
However, the whites can take longer to whip and they won’t reach the same stiff peaks.
2. Swiss Meringue Method: In this method, egg whites and sugar are gently heated over a double boiler while whisking until the mixture reaches about 160°F (71°C). This process cooks the egg whites enough to make them safe while still allowing them to be whipped into stiff peaks for folding into the mousse.
I suggest cooking the yolks like a custard and then using the Swiss method for the whites, to avoid raw eggs if you want. Here’s how:
Prepare the Chocolate Mixture:
Place the chocolate chips in a heatproof bowl. Microwave in 30-second intervals, stirring well between each interval, until smooth. Cool while you measure the remaining ingredients.
Cook the Egg Yolks (Custard Method):
In a small saucepan, whisk the 3 egg yolks with 1 tablespoon of sugar and 2 tablespoons of the Baileys over low heat. Stir constantly until the mixture thickens slightly and reaches about 160°F (71°C). This will cook the yolks and make them safe to consume.
Once thickened, remove from heat and whisk the cooked yolks into the warm chocolate mixture, a little at a time, followed by the butter and 1/2 cup of Baileys. Set aside.
Prepare the Whipped Cream:
In a large bowl, whisk the remaining Baileys and heavy cream with an electric mixer on medium-low speed until thickened. Add the powdered sugar, increase the speed to medium-high, and beat until medium-stiff peaks form. Gently fold about 3/4 of this whipped cream into the chocolate mixture.
Prepare the Swiss Meringue:
In a heatproof bowl, combine the 3 egg whites and 1/4 cup of granulated sugar.
Place the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C). The egg whites should feel warm to the touch, and no sugar granules should be felt when rubbing the mixture between your fingers.
Remove the bowl from the heat and immediately start whipping the mixture with an electric mixer on medium-high speed until the meringue forms stiff, glossy peaks.
Incorporate the Meringue:
Add a large spoonful of the Swiss meringue to the chocolate mixture and whisk until well blended. Then, gently fold the remaining meringue into the chocolate mixture until no streaks of white are visible.
Assemble and Chill:
Divide the mousse between 6-8 serving glasses. Top with the remaining Baileys whipped cream and chill for at least 2 hours until set.
Hope this helps 🙂
Claire, thank you so much! I really appreciate your time.