Give your classic chocolate mousse a lift with this Baileys chocolate mousse. Made with homemade Bailey's Irish cream, cooked eggs, and real chocolate this one is rich, creamy, and easy to make.
Table of Content
Why make this mousse
- If you love mousse, you are going to love this recipe. I am using homemade Bailey's Irish cream you can also use my butterscotch Irish cream for this. Of course, this means this mousse is for adults only.
- Of course, it's made with good-quality chocolate. I've used 60% cocoa Callebaut chocolate here today. But any chocolate that you love to eat is a great candidate for chocolate mousse. But, please do not use baking chocolate or candy melts. If you truly want to enjoy a delicious chocolate mousse - use good quality chocolate (and it does not have to be expensive).
- We also use eggs in this mousse, but cooked eggs. And we are going to carefully separate the eggs, and temper them in the double boiler. You can also make these in jars as I did for my berry mousse jars
This recipe is very simple and easy:
- Melt chocolate - 10 minutes
- Whip - cream, yolks, and whites - 10 mins
- Combine - chocolate, yolks, cream, and whites - 10 mins
- Assemble - 5 mins
- Chill - 2 hours
Ingredients and substitutes
- Eggs - In this recipe, I am cooking the yolks and whites so any eggs will work. And if you want to use raw eggs I suggest you look for pasteurized eggs.
- Whipping cream - This has got to be 35 to 38 % fat or the mousse will not set. For the topping, you can use any whipped cream.
- Chocolate - You can use any good quality chocolate: dark, semi-sweet, or milk chocolate. I am using 60% coverture Callebaut chocolate.
- Liquor - I am using Baileys, but, Kahlua, butterscotch baileys, or other liquors would also work.
Bailey's chocolate mousse
Double boiler
- Place a saucepan with 2 inches of water on medium heat. You will need 3 heat-proof bowls that can be set on the saucepan.
- Bowl 1 - In the first bowl, add the chocolate and butter. Place it over the saucepan with simmering water. Let the chocolate melt. Stirring when needed. Set aside to cool slightly.
Pro tip - Chocolate can seize if any steam gets into it. So, keep the heat on medium to low and stir as necessary. - Bowl 2 - In the second bowl, add the egg yolks and 2 tablespoon of sugar. Combine well. Then, place it over the saucepan with simmering water. Using a whisk, stir continuously until all the sugar is melted and the yolks are barely warm. And set aside.
Pro tip - You want the heat to be on medium to low (not high) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 149 F. - Bowl 3 - In the third bowl, add the egg whites and the remaining 2 tablespoon of sugar. Place it over the saucepan with simmering water. Use a clean whisk to stir until all the sugar has melted. We want the mixture barely warm.
Pro tip - Keep the heat on medium to low (not height) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 144 F.
Whipping time
- Heavy cream - In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with vanilla extract to soft peaks - And set aside.
- Yolks - Using the same mixer and whisk attachment (no need to clean the bowl), whip the egg yolks until light and fluffy - set aside.
- Egg whites - Clean the mixer bowl and whisk attachment as we need a clean grease-free bowl. Then whip the egg whites to stiff peaks - And set aside.
Pro tip - It is very important to clean the bowl and whisk as any grease will prevent the egg whites from whipping to a stiff meringue.
Assemble
- First, add the baileys to the melted chocolate followed by the brewed coffee.
- Then, add the whipped yolks to the chocolate mixture - fold gently but don't overmix.
- Next, add the whipped cream to the chocolate mixture - fold gently but don't overmix.
- Finally, add the whipped egg whites to the chocolate mixture - fold gently until you have no white streaks.
- Chill - Divide the mixture evenly between 6 individual dessert glasses. Chill the mousse in the fridge for at least 2 hours - preferably 4 hours or overnight.
Pro tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
Serve
- To keep it simple, you can garnish the mousse with some chocolate shaving or whipped cream. I like to enhance the flavor of baileys in the mousse so I top the mousse with 2 tablespoon of Bailey's Irish cream.
Pro tip - Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings.
Tips for Success
- The darker the chocolate the less sweet the chocolate mousse. Use semi-sweet or milk chocolate to make the mousse sweeter.
- Use large eggs and make sure to separate the eggs properly. Make sure no egg yolks get into the whites otherwise, it won't whip into a fluffy meringue.
- Use a high percentage of heavy cream so it stays fluffy for a longer time.
- Let the mousse cool in the fridge for at least 2 hours so it sets but, if possible let it chill overnight so it tastes delicious too.
more mousse recipes
- Classic chocolate mousse - made with eggs, and whipping cream.
- Vegan chocolate mousse - made eggless with vegan substitutes.
- Eggless chocolate mousse - minus the eggs in the recipe to make a light and airy chocolate and whipped cream mixture.
- Heart Chocolate Mousse - perfect for valentines day with the mousse set in a heart silicone mold.
- Chocolate Mousse Cake with Mirror Glaze - a wonderful entremet dessert made with chocolate torte, chocolate mousse, and a mirror glaze.
- Chocolate Cheesecake Mousse - with cream cheese added to the mousse.
- Cream Cheese Chocolate Mousse Tart - pour the cream cream-based chocolate mousse into a shortcrust tart.
- See all Mousse recipes
How long will this baileys chocolate mousse keep?
This mousse will last in the fridge for 4 to 5 days. Having said that, mousse is made up of whipped cream which starts to lose volume after about 2 days.
Why did chocolate mousse become grainy?
Working chocolate can be tricky. That is why it is very important to follow the recipe closely. Add the egg yolks to the chocolate mixture first. Then, fold in the whipped cream. If you add warm melted chocolate to the cold whipped cream it may seize which gives a grainy mousse.
Printable Recipe
Bailey's Chocolate Mousse
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Medium
Diet : GF,
Calories: 389kcal
Adjust Servings Here: 6 servings
Description
Give your classic chocolate mousse a lift with this Bailey's chocolate mousse. Made with homemade Bailey's Irish cream, cooked eggs, and real chocolate this one is rich, creamy, and easy to make.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 7 oz (200 g) Chocolate (semi-sweet or dark)
- ¾ cup (180 ml) Baileys
- 2 tablespoon (30 g) Butter (unsalted)
- 4 Egg yolks
- 2 Egg whites
- 120 ml (1 cups) Whipping cream
- 4 tablespoon (60 g) Sugar ((divided) )
- ½ teaspoon Vanilla extract
Serve (optional)
- ½ cup Baileys Irish cream ((Optional ) )
- ½ cup Whipped cream ((Optional) )
- 2 tablespoon Chocolate shavings
Instructions
Double boiler
- Place a saucepan with 2 inches of water on medium heat. You will need 3 heat-proof bowls that can be set on the saucepan.
- Bowl 2 - In the second bowl, add the egg yolks and 2 tablespoon of sugar. Combine well. Then, place it over the saucepan with simmering water. Using a whisk, stir continuously until all the sugar is melted and the yolks are barely warm. And set aside.Pro tip - You want the heat to be on medium to low (not high) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 149 F.
- Bowl 3 - In the third bowl, add the egg whites and the remaining 2 tablespoon of sugar. Place it over the saucepan with simmering water. Use a clean whisk to stir until all the sugar has melted. We want the mixture barely warm. Pro tip - Keep the heat on medium to low (not height) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 144 F.
Whipping time
- Heavy cream - In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with vanilla extract to soft peaks - And set aside.
- Yolks - Using the same mixer and whisk attachment (no need to clean the bowl), whip the egg yolks until light and fluffy - set aside.
- Egg whites - Clean the mixer bowl and whisk attachment as we need a clean grease-free bowl. Then whip the egg whites to stiff peaks - And set aside.Pro tip - It is very important to clean the bowl and whisk as any grease will prevent the egg whites from whipping to a stiff meringue.
Assemble
- First, add the baileys to the melted chocolate followed by the brewed coffee.
- Then, add the whipped yolks to the chocolate mixture - fold gently but don't overmix.
- Next, add the whipped cream to the chocolate mixture - fold gently but don't overmix.
- Finally, add the whipped egg whites to the chocolate mixture - fold gently until you have not white streaks.
- Chill - Divide the mixture evenly between 6 individual glasses. Chill the mousse in the fridge for at least 2 hours - preferably 4 hours or overnight. Pro tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
Serve
- To keep it simple, you can garnish the mousse with some chocolate shaving or4 whipped cream. I like to enhance the flavor of baileys in the mousse so I top the mousse with 2 tablespoon of Bailey's Irish cream. Pro tip - Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings.
- Enjoy!
Recipe Notes & Tips
- The darker the chocolate the less sweet the chocolate mousse. Use semi-sweet or milk chocolate to make the mousse sweeter.
- Use large eggs and make sure to separate the eggs properly. Make sure no egg yolks get into the whites otherwise, it won't whip into a fluffy meringue.
- Use a high percentage of heavy cream so it stays fluffy for a longer time.
- Let the mousse cool in the fridge for at least 2 hours so it sets but, if possible let it chill overnight so it tastes delicious too.
Nutrition Information
Calories: 389- kcalCarbohydrates: 32- gProtein: 5- gFat: 29- gSaturated Fat: 17- gCholesterol: 172- mgSodium: 70- mgPotassium: 176- mgFiber: 2- gSugar: 28- gVitamin A: 618- IUCalcium: 45- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Rosemary
I do enjoy mousse at restaurants but never thought of making it home. Your recipe looks pretty simple and I do love the Baileys. I can't wait to try this soon.
Natalie
Gosh, this mousse looks so delicious. The texture is perfect. What a delicious treat. I must give it a try. Thanks for the recipe!
Jessie
These were so good, I have to say I am a sucker for most Baileys desserts but these were truly amazing.
Veena Azmanov
Thank you, Jessie. Happy you enjoyed these