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
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
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.
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.
No, this recipe works best with eggs, however, I do have a delicious eggless chocolate mousse recipe which you will love.
Try my vegan chocolate mousse that uses coconut cream instead of dairy cream.
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
Recipe
Bailey's Chocolate Mousse
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Ingredients
- 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 Whipped cream
- 2 tbsp 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 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!
Recipe Notes
Nutrition Information
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
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
Pam
Pinned to save and make on St. Patricks Day. Thanks!
Kalu
I love that this chocolate mousse comes together in 30 minutes. Just perfect for a quick dessert.
Jill
Bailey's and chocolate are such a divine combination. Can't wait to try this mousse!!
Toni
I really loved it!! Such a perfect treat!
Nathan
I've never made a chocolate mousse myself, but I'm such a fan of Bailey's that I'm definitely going to have to give it a shot. Love the suggestion to use a vegetable peeler to make chocolate shavings too!