Bailey’s Chocolate Mousse

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Bailey’s Chocolate Mousse – light, creamy, airy and rich! Spiked with Irish cream this luscious make-ahead dessert is perfect for dinner parties or romantic evenings at home.

Chocolate mousse is a very stable dessert that won’t melt or lose it’s great texture if you linger too long at the table. That makes it this a great dessert to serve at parties or on a buffet. Mousse is also a terrific filling for cakes, trifles or layered with crushed cookies for a pretty parfait. Because it has a nice rich taste with plenty of chocolate flavor, a little goes a long way.

For fun, pipe Bailey’s Chocolate Mousse onto spoons or into miniature dessert bowls with fruit on the side; it’s a great way to serve a crowd. Since you’ll need to make this dessert a few hours before serving, or up to a day in advance, you’ll have more time to finalize the remainder of your menu. That makes chocolate mousse a stress free, easy to make, delicious dessert you can serve with confidence!

This recipe first appeared on Recipe Girl where I’m a contributor and occasionally post delicious desserts!

The texture of a great chocolate mousse can vary greatly from recipe to recipe.

Some mousse recipes are made with egg whites providing the fluffiness, while other use whipping cream. I’ve even read recipes that use neither and depend on chocolate ganache whipped into a frenzy for a thick, rich, creamy dessert. Sometimes mousse is stabilized with softened gelatin, but when chocolate is a big part of the recipe, it’s not needed.

A few recipes I found use egg yolks to add a thicker, richer texture, making it more like a light and airy pudding. For the healthier among us, I hear avocado mousse is pretty amazing too!

After testing a few mousse desserts, we cobbled together a little bit from several recipes and came up with a lovely, lightly sweet, fluffy and delicious mousse we know you’ll love! Made with both egg whites and whipped cream for loft and fluffiness, and egg yolks for a terrific creamy texture. This recipe is a winner!

Those little air bubbles give our Bailey’s Chocolate Mousse the dreamy texture you want in a great mousse.

I suggest using the best quality semi-sweet chocolate you can find for this recipe. We tested with bittersweet chocolate too, but prefer semi-sweet in this recipe.

Do you have to use Bailey’s brand Irish Cream?

You do not have to use Bailey’s Irish Cream for this recipe. Any Irish cream liqueur will do. We just happen to love Bailey’s and had a bottle on hand. Feel free to use your favorite light rum, brandy or an orange-flavored liqueur instead – it’s all good!

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Bailey’s Chocolate Mousse

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Yield: 3

Course: Dessert

Author: Tricia

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5 from 8 votes

A lovely make-ahead dessert perfect for dinner parties or romantic evenings at home

Ingredients

• 3 ounces semisweet chocolate, rough chopped
• 1 tablespoon unsalted butter, cut into 4 pieces
• pinch salt
• 2 tablespoons Bailey’s Irish Cream, or other brand
• 2 large eggs, separated
• 1 tablespoon sugar
• ⅓ cup chilled heavy cream, plus more for serving

Instructions

• Place a medium heatproof bowl over a large saucepan of lightly simmering water. Add the chopped chocolate and stir occasionally until melted. Add the butter, one piece at a time and stir until melted before adding another. Add the salt and the Bailey’s and stir until completely incorporated. Whisk in the yolks, one at a time, making sure the first is fully blended before adding the next. Set the mixture aside.
• Remove the saucepan of simmering water from the heat. Allow it to rest for a few minutes to cool. Add the egg whites to a clean heatproof bowl and set over the saucepan of hot water. Stir continuously until the egg whites are slightly warmed, about 2 - 3 minutes. Remove the bowl from the saucepan and using an electric mixer, beat the egg whites on medium speed until soft peaks form. Raise the speed to high and slowly add the sugar. Beat until soft peaks form. Add ¼ of the beaten egg whites to the chocolate mixture and fold together until incorporated. Add the remaining egg whites and gently fold the mixture together, using a rubber spatula. Be gentle and try not to deflate the egg whites.
• In a clean bowl with clean beaters or a whisk attachment, whip the cream to soft peaks. Gently fold the whipped cream into the mousse. Divide the mousse between 3-4 bowls, serving dishes or goblets. Refrigerate until cooled completely, then cover and keep refrigerated for at least 2 hours or until ready to serve. Top with sweetened whipped cream, chocolate shavings and/or fresh strawberries

Recipe Notes

• Mousse made be made up to 24 hours in advance.
• Recipe can be easily doubled or tripled as needed.
• Omit the liqueur and add 1 teaspoon vanilla extract if desired.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 378kcal | Carbohydrates: 22g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 52mg | Potassium: 228mg | Fiber: 2g | Sugar: 17g | Vitamin A: 678IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 2mg

If you’re in the mood for more Irish cream recipes (I’m always in the mood for Irish cream!) check out these recipes for more inspiration:

Don’t miss our super easy Bailey’s Irish Cream Chocolate Truffles recipe. And how about making your own liqueur using our White Chocolate Irish Cream recipe? Sue over at The View from Great Island made these lovely little Irish Coffee Cheesecake Squares and they need to happen in my kitchen soon! Also love this crave-worthy Irish Whiskey Brownie Pie from Well Plated, another winner for sure 🙂 And finally, what would an Irish-inspired celebration be without an Irish Cream Shake? Love this version from The Cookie Rookie – so very pretty and easy too!

Thanks so much for stopping by! Tricia