Baileys is without a doubt my favourite liqueur. I also love chocolate (obviously!), so choosing to make this Baileys Chocolate Mousse was a no-brainer.
This mousse is light, creamy and has the perfect boozy kick of Baileys Irish Cream liqueur. It's an essential adults-only dessert to finish off a delicious dinner or to treat yourself with after a busy day.
Topped with whipped cream and grated chocolate, this mousse is a truly indulgent and a guaranteed new favourite.
Baileys Chocolate Mousse
Yield:
4 Mousse Pots
Prep Time:
30 minutes
Setting Time:
2 hours
Total Time:
2 hours 30 minutes
Indulge in a rich and boozy chocolate mousse infused with Baileys Irish Cream. This adults-only dessert is absolutely irresistible and the perfect end to an evening.
Ingredients
- 200 g (7 oz) block of dark or semi-sweet chocolate, roughly chopped
- 20 g (1 tbsp) unsalted butter
- 6 eggs, separated
- 2 tablespoon caster sugar
- ¼ cup Bailey's Original Irish Cream Liqueur
- Whipped cream, to serve
- Grated dark chocolate, to serve
Instructions
- Add the chopped chocolate and butter to a medium heat-proof bowl. Microwave at full power for 1 minute. Stir. Microwave in further 30 second bursts, stirring well in-between, until chocolate and butter mixture is completely melted and smooth. Set aside to cool for 10 minutes.
- Meanwhile, place the egg whites into the large bowl of an electric mixer. Beat for 3-4 minutes on high speed or until soft peaks form. Keeping the beaters running, slowly stream in caster sugar and beat until the mixture holds stiff peaks and looks glossy.
- Whisk the Baileys Irish cream into the cooled chocolate mixture. Whisk in the egg yolks, one at a time, until the mixture is smooth and well combined.
- Pour the chocolate mixture over the beaten egg whites. Beat on very low speed for 1 minute, scraping down the bowl as needed, until the mousse is just combined.
- Divide among four 1-cup-capacity serving glasses (you can use a piping bag to make this process neater - see notes). Refrigerate for 2 hours or until set. Keep refrigerated until ready to serve. Top with whipped cream and grated dark chocolate, if desired.
Notes
Storage
- The mousse will last in the refrigerator for 2 days. Cover in cling wrap to keep fresh.
Substitutions & Tips
- How to use a piping bag to pipe the mousse into cups: I spoon the mousse into a piping bag and cut a large open tip, then pipe the mousse equally among the glasses. This keeps the mousse even and makes sure the glasses stay clean.
- How to grate chocolate: use the largest grating hole size (or the single wide grater blade), grate the long side of a block of chocolate. Apply even pressure as you grate the chocolate to get big, even chocolate flakes.
- How to pipe whipped cream to decorate: I piped my whipped cream by spooning it into a piping bag fitted with a wide star nozzle. You can also use canned whipped cream.
- Liqueur: you can use any brand of Irish Cream liqueur.
- Chocolate: many chocolate chips aren't designed to be melted down. If you want to use chocolate chips instead of a block of chocolate, make sure they are high quality (not labelled 'compound' or 'candy melts').
- Can I use milk chocolate? I recommend using dark chocolate only. Milk chocolate will make this mousse extremely sweet.
Nutrition Information:
Serving Size: 4Amount Per Serving: Calories: 482Total Fat: 29.1gSaturated Fat: 14.2gTrans Fat: 0gUnsaturated Fat: 1.4gCholesterol: 288.3mgSodium: 107.6mgCarbohydrates: 37.5gFiber: 0gSugar: 32.1gProtein: 12.5g
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