Baileys Chocolate Mousse
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Baileys Chocolate Mousse is an easy boozy melt-in-your-mouth dessert for chocolate lovers. All you need are five ingredients, and you will have a rich homemade mousse in no time, making it perfect for any occasion!
Baileys Chocolate Mousse is a creamy, decadent, and indulgently chocolatey dessert infused with Baileys Irish Cream. Light with an airy texture and insanely delicious yet requires just a handful of ingredients. And if you are not into booze in your food, just leave out the Baileys and it will just be chocolate mousse.
I love how easy it is to make and that I can make this dessert ahead of time. Perfect for when you want to entertain guests or family or when you want to devour the delicious chocolate dessert on your own. Even better, put a dollop of whipped cream and chocolate shavings on top to finish. You won’t fail to impress everyone with this!
There Is No Raw Eggs in This Recipe
Yes, there are no raw eggs in this recipe. This Baileys Chocolate Mousse uses egg yolks to add richness and whipped cream to add lightness. Here we cook the egg yolks until they reach 160F/70°C to kill off any potentially harmful bacteria. Just make sure not to overcook the eggs or they will curdle and become scrambled eggs.
Ingredients You Need
- Dark chocolate. I like using semisweet chocolate for this recipe. I recommend using high-quality chocolate because it will determine the taste of your mousse.
- Egg yolk. This thickens up the custard mixture in the mousse and boosts richness.
- Sugar. To add sweetness. You can adjust this slightly to taste.
- Heavy cream. To add creaminess and make the mousse light and fluffy.
- Baileys Irish Cream. Or any Irish cream brand. You can skip this for plain chocolate mousse without alcohol.
Pro Tips for Making This Recipe
- It is easier to separate the yolks from the whites when your eggs are cold.
- Heat the cream until it begins to simmer and then remove it from the heat to avoid reducing the moisture content of the cream.
- Don’t overcook the egg mixture. Cook until it reaches 160F/70°C or slightly thickened and cover the back of a spoon. Don’t let it go higher than that or you will curdle it.
- Make sure the chocolate mixture has cooled before adding Baileys and whipped cream. If the mixture is still hot, you risk melting your cream.
- While the chocolate mixture should not be too hot, it shouldn’t be allowed to cool for too long or it will harden and set before mixing with the cream. Doing so will lead to a lumpy chocolate mousse.
More Chocolate Dessert Recipes
- Dairy-Free Chocolate Banana Bread
- Double Chocolate Sable Cookies
- Flourless Chocolate Cake (Gluten-Free, Dairy-Free)
- Double Chocolate Butter Cookies
- Sour Cream Double Chocolate Muffins
- Moist Steamed Chocolate Cake
Ingredients
- 4 egg yolks
- 1/4 cup (50 gr) granulated sugar
- 1 1/4 cups (200 gr) roughly chopped semisweet chocolate
- 2 cups (480 ml) heavy whipping cream
- 1/2 cup (120 ml) Baileys Irish Cream
Toppings
- Whipped cream
- Chocolate shavings
Instructions
- In a medium bowl, whisk egg yolks and granulated sugar until thick and pale. Set aside.
- In a medium saucepan, heat 3/4 cup (180 ml) heavy whipping cream on low-medium heat until it just begins to simmer.
- Gradually add the hot cream into the egg yolk mixture, stirring constantly.
- Return the mixture to the saucepan. Gently cook on low heat until the mixture is thick enough to coat the back of a spoon or until it reaches 160F/70°C. Do not allow it to come to a boil or it will become scrambled eggs. Turn off the heat and add chocolate immediately. Mix until the chocolate is melted and incorporated into the mixture. Cool the mixture completely.
- In a medium bowl, beat the remaining 1 1/4 cups (300 ml) heavy whipping cream until stiff peaks.
- After the chocolate mixture has cooled completely, add Baileys and mix until combined. Add half of the whipped cream and fold until well combined. Add the remaining whipped cream and fold until well incorporated.
- Pour the mixture into serving glasses. Chill in the fridge for at least 2 hours.
- Remove from the fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.
