Baileys Chocolate Mousse is the perfect dessert for lovers of rich, silky, and indulgent treats. This heavenly mousse combines smooth chocolate with the creamy, luxurious flavor of Baileys Irish Cream for an elegant dessert that’s as easy to make as it is to impress.
Whether you’re planning a dinner party or just treating yourself, this mousse will be the highlight of any meal. It’s light yet decadent, with a velvety texture that melts in your mouth.
Kitchen Equipment Needed
- Mixing bowls
- Double boiler or microwave-safe bowl
- Electric mixer or whisk
- Spatula
- Serving glasses or ramekins
Ingredients
- 6 oz (170g) semi-sweet chocolate, chopped
- 3 tbsp Baileys Irish Cream
- 2 large eggs, separated
- 2 tbsp granulated sugar
- 1 cup (240ml) heavy cream, chilled
- Optional garnish: whipped cream, chocolate shavings, or cocoa powder
Directions
- Melt the Chocolate: In a double boiler or microwave-safe bowl, melt the chopped chocolate until smooth. Stir in the Baileys Irish Cream and let it cool slightly.
- Whip Egg Whites: In a clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- Whip Heavy Cream: In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- Combine Egg Yolks and Chocolate: Whisk the egg yolks into the cooled chocolate mixture until fully incorporated.
- Fold in Egg Whites: Gently fold the beaten egg whites into the chocolate mixture in two additions, being careful not to deflate the mixture.
- Fold in Whipped Cream: Finally, fold the whipped cream into the mousse until no streaks remain.
- Chill: Divide the mousse into serving glasses or ramekins and refrigerate for at least 2 hours, or until set.
- Serve: Top with whipped cream, chocolate shavings, or a dusting of cocoa powder before serving.
Prep Time
20 minutes
Chill Time
2 hours
Total Time
2 hours 20 minutes
Nutrition (Per Serving, Approx.)
- Calories: 320
- Protein: 5g
- Fat: 25g
- Carbohydrates: 22g
- Fiber: 2g
Expert Tips
- Choose High-Quality Chocolate: The quality of chocolate makes a big difference in the flavor, so opt for good-quality semi-sweet or dark chocolate.
- Cool the Chocolate: Make sure the melted chocolate is slightly cooled before adding the egg yolks to prevent curdling.
- Make Ahead: This mousse can be made a day in advance, making it perfect for entertaining.
FAQs
Can I use a different type of alcohol?
Yes, you can substitute Baileys with Kahlúa, Grand Marnier, or a splash of rum for different flavors.
Is it safe to use raw eggs?
If you’re concerned about using raw eggs, opt for pasteurized eggs to ensure safety.
Can I make this mousse without alcohol?
Absolutely! Simply omit the Baileys, and the mousse will still be deliciously chocolatey.
Storing & Reheating
- Storing: Cover the mousse tightly with plastic wrap and store in the refrigerator for up to 3 days.
- Reheating: This mousse is best served chilled, so no reheating is necessary.
Substitutions & Variations
- Dairy-Free Option: Use coconut cream instead of heavy cream and dairy-free chocolate.
- Non-Alcoholic Version: Replace Baileys with a teaspoon of vanilla or coffee extract.
- Extra Texture: Fold in chopped nuts or mini chocolate chips for added crunch.
Baileys Chocolate Mousse - Rich and Silky Mousse Recipe
Baileys Chocolate Mousse is the perfect dessert for lovers of rich, silky, and indulgent treats. This heavenly mousse combines smooth chocolate with the creamy, luxurious flavor of Baileys Irish Cream for an elegant dessert that’s as easy to make as it is to impress
Equipment
- Mixing bowls
- - Double boiler or microwave-safe bowl
- - Electric mixer or whisk
- Spatula
- - Serving glasses or ramekins
Ingredients
- - 6 oz 170g semi-sweet chocolate, chopped
- - 3 tbsp Baileys Irish Cream
- - 2 large eggs separated
- - 2 tbsp granulated sugar
- - 1 cup 240ml heavy cream, chilled
- - Optional garnish: whipped cream chocolate shavings, or cocoa powder
Instructions
- **Melt the Chocolate:** In a double boiler or microwave-safe bowl, melt the chopped chocolate until smooth. Stir in the Baileys Irish Cream and let it cool slightly.
- **Whip Egg Whites:** In a clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- **Whip Heavy Cream:** In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- **Combine Egg Yolks and Chocolate:** Whisk the egg yolks into the cooled chocolate mixture until fully incorporated.
- **Fold in Egg Whites:** Gently fold the beaten egg whites into the chocolate mixture in two additions, being careful not to deflate the mixture.
- **Fold in Whipped Cream:** Finally, fold the whipped cream into the mousse until no streaks remain.
- **Chill:** Divide the mousse into serving glasses or ramekins and refrigerate for at least 2 hours, or until set.
- **Serve:** Top with whipped cream, chocolate shavings, or a dusting of cocoa powder before serving.
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