Baileys Chocolate Mousse

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

• About this mousse
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• More mousse recipes
• Printable Recipe

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About 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 on 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.

Step by step 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. And set aside to cool slightly.
  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.
  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.
  Tip - Keep the heat on medium to low (not heigh) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 144 F.

Whipping time

• In the bowl of a stand mixer with the whisk attachment, whip the whipping cream with the Baileys Irish cream and vanilla extract to soft peaks - And set aside.
• Using the same mixer and whisk attachment (no need to clean the bowl), whip the egg yolks until light and fluffy - set aside.
• 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.
  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 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.
• Divide the mixture evenly between 6 individual glasses.
  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.
• Chill the mousse in the fridge for at least 2 hours - preferably 4 hours or overnight.

Serve

• To keep it simple, you can garnish the mousse with some chocolate shaving and serve.
  Tip - Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings.
• I like to top mine with whipped cream and chocolate shaving. It adds a nice color contrast especially when entertaining.
• Enjoy!

Frequently asked questions

More mousse recipes

• Mango mousse or vegan mango mousse
• Strawberry mousse or eggless mango mousse
• Chocolate cheesecake mousse
• Blackberry mousse or Chestnut mousse
• See all mousse and souffle recipes

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Printable Recipe