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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.

A dessert glass with baileys chocolate mousse.
Chocolate Mousse with Baileys Irish Cream

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
Chocolate mousse with whipped cream on a table
Chocolate Mousse with Baileys Irish Cream

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
Dessert glasses with Baileys Irish cream mousse.
Chocolate Mousse with Baileys Irish Cream

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.
Ingredients for baileys mousse.
Ingredients Chocolate Mousse with Baileys Irish Cream

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.
Progress pictures melt chocolate for mousse.
Melt – Chocolate Mousse with Baileys Irish Cream
  • 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.
Progress pictures whipping eggs for mousse.
Temper – Chocolate Mousse with Baileys Irish Cream

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.
Progress pictures assemble mousse.
Fold – Chocolate Mousse with Baileys Irish Cream

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.
Progress pictures garnish baileys mousse.
Garnish – Chocolate Mousse with Baileys Irish Cream

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.
4 glasses of chocolate mousse with whipped cream
Chocolate Mousse with Baileys Irish Cream

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.
A dessert glass with chocolate mousse.
Chocolate Mousse with Baileys Irish Cream

More 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.

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A dessert glass with baileys chocolate mousse.

Bailey’s Chocolate Mousse

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Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 30 minutes
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 

Serve (optional)

Follow Veena Azmanov on Pinterest

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: 389kcalCarbohydrates: 32gProtein: 5gFat: 29gSaturated Fat: 17gCholesterol: 172mgSodium: 70mgPotassium: 176mgFiber: 2gSugar: 28gVitamin A: 618IUCalcium: 45mgIron: 2mg

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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9 Comments

  1. 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.

  2. 5 stars
    Gosh, this mousse looks so delicious. The texture is perfect. What a delicious treat. I must give it a try. Thanks for the recipe!

  3. 5 stars
    These were so good, I have to say I am a sucker for most Baileys desserts but these were truly amazing.

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