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!
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.
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