Baileys Irish Cream Chocolate Mousse Recipe
What do you get when you add sweet chocolate, milky Bailey’s, and thick cream that’s been whipped to perfection?
Bailey’s Chocolate Mousse!
I made this for my kid’s anniversary dinner and it was a HUGE hit. Everyone wanted more.
Bailey’s Chocolate Mousse is a great option when you have guests. Make it ahead of time so there’s less work for you after dinner.
The best part is that it’s super easy to make the mousse and only takes about 15 minutes of prep time. Then, pop it in the fridge until you’re ready to devour it.
I’ll walk you through a few tips for the ultimate, light and airy, grown up dessert.
What is Baileys Mousse?
Mousse means “froth” or “foam” and originated in France. Pretty fitting, don’t you think? It made it’s way to the U. S. at a Food Expo in Madison Square Garden in New York, about 130 years ago.
Not to be confused with moose, the hair product (that would be gross), Baileys Chocolate Mousse is the light, foamy version of your favorite pudding. It has a texture that’s delicate, rich, and boozy — just the way we like it.
In this recipe, we’ll use whipped cream, sugar, and cocoa powder for the base of the mousse. When you use whipping cream instead of eggs, the mousse develops a richness while still creating air bubbles for that classic, light mousse texture.
Some recipes use gelatin and others don’t. We’ll use gelatin in this recipe because it helps the mousse set so it’s firm but still airy. I use to hate using gelatin but it turns out, I didn’t know how to work with it correctly.
I’ll explain more on that below.
Is mousse served hot or cold?
Usually, mousse recipes are served cold or chilled but they can be served hot as well. If you make a savory mousse, it would be best served hot. But if you make a dessert or sweet mousse, it can be served cold or frozen. I recommend serving your Bailey’s Chocolate Mousse fresh from the fridge after it’s chilled and set.
Where is Bailey’s Irish Cream made?
There are two factories in Ireland. One in Dublin and one in Mallusk, Northern Ireland. Baileys is a balanced mixture of Irish Whisky, cream, and other flavors like chocolate or vanilla. Although Baileys launched in 1974, it’s become one of Ireland’s most successful exported goods.
Tip: If you’re on a budget, get a knock off brand of Irish cream liquor. It’ll taste just as good, your friends won’t know the difference, and you save a couple of bucks.
Baileys Mousse Expert Tips
Bailey’s
By the time you add alcohol, you should have stiff peaks in the whipped base of your mousse. When you add alcohol to anything that has to set, like mousse, it lowers the cooling temperature. It’s best to add a little bit of Bailey’s at a time as you continue whipping with a hand mixer.
Add small amounts of alcohol at a time so your Bailey’s Chocolate Mousse doesn’t become Bailey chocolate soup and you keep that decadent texture you’ve been whipping up.
Gelatin
Be sure to add the packet of gelatin to cold water. But don’t mix it. Let the gelatin powder and cold water sit for about a minute. Then add the boiling water to totally dissolve the gelatin powder.
Soaking hydrates the dry proteins so that they dissolve easier. You may have a few clumps of gelatin after adding the boiling water. Go ahead and stir the gelatin until all of the powder is dissolved. If you skip the cold water step, the gelatin will stick together and become lumpy.
Remember to slowly add the gelatin mixture to your mousse as you mix.
Whipping Cream
This is one of the main ingredients of your mousse base. Whip the whipping cream, or heavy cream (you can use either one), until it becomes thick and airy. It’s not going to form peaks like egg whites but you should see stiff ripples form away from your hand mixer, almost like ripples in a pond. Then you know it’s ready.
The alcohol, gelatin, and whipping cream are the keys to the ultimate grown up dessert — Bailey’s Chocolate Mousse.
You have all the tips you need for the perfect dessert.
Looking for another boozy treat?
Check out the Marble Bundt Cake with rum!
Baileys Irish Cream Chocolate Mousse
Equipment
- Prep Bowls
- Hand Mixer
Ingredients
- 1 pack unflavored gelatin
- 2 tbsp cold water
- 1/4 cup boiling water
- 1/2 cup sugar
- 2 tbsp cocoa powder
- 1 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/2 cup Baileys or other Irish cream
- shaved chocolate for topping optional
Instructions
- Pour the gelatine and cold water into a small bowl. But don't mix it. Let it sit for about a minute to soften. Then pour the boiling water in and mix until all of the gelatin is dissolved. Set aside for about 5 minutes.
- In a medium bowl add the sugar, cocoa powder, and whipping cream. Use your hand mixer on a low setting, to mix the ingredients together so you avoid splatter. Increase the speed of your hand mixer as the cream thickens. Mix until stiff peaks form.
- Add vanilla and gently mix. Once combined, slowly add the Baileys, a little at a time, while you continue mixing with your hand mixer.
- Slowly add your gelatin mixture as you continue to mix with your hand mixer. Continue to mix until the gelatin is well combined. Set your mixing bowl aside for 5 minutes to let the gelatin work, stiffening up your mousse.
- Use a spoon to evenly divide your mousse into glass jars or bowls and chill for at least an hour. Sprinkle with shaved chocolate and serve!