Baileys Chocolate Mousse

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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.

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 tbsp 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 tbsp 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 tbsp 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.

Bailey’s Chocolate Mousse

Author: Veena Azmanov

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Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Chilling Time: 2 hours hrs

Total Time: 2 hours hrs 30 minutes mins

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

Ingredients 

1x2x3x

• ▢ 7 oz (200 g) Chocolate (semi-sweet or dark)
• ▢ ¾ cup (180 ml) Baileys
• ▢ 2 tbsp (30 g) Butter (unsalted)
• ▢ 4 Egg yolks
• ▢ 2 Egg whites
• ▢ 120 ml (1 cups) Whipping cream
• ▢ 4 tbsp (60 g) Sugar ((divided) )
• ▢ ½ tsp Vanilla extract

Serve (optional)

• ▢ ½ cup Baileys Irish cream ((Optional ) )
• ▢ ½ cup Whipped cream ((Optional) )
• ▢ 2 tbsp Chocolate shavings

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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 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 tbsp 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 tbsp 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 tbsp 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.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

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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