Baileys Chocolate Mousse is insanely delicious, yet requires just a handful of ingredients. Perfect for when you want to impress guests or just hide under a blanket and indulge solo, one tiny heavenly mouthful at a time.
Try also: my Baileys White Russian and Baileys Whipped Coffee
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Want an intensely chocolatey dessert that’s both easy to make and insanely delicious? You can’t go wrong with a classic French chocolate mousse. Want to take things to the next level? Add some Baileys!
This chocolate mousse recipe uses separated eggs to add richness (the yolks) and lightness (the whisked whites) and it is drop-dead gorgeous.
The Baileys brings a very slight boozy edge to the chocolate mousse and to the whipped cream topping.
Don’t get heavy-handed and add too much, just serve a little glass of the Baileys on the side if you must!
Since this dessert relies on only a handful of ingredients, make sure to use the very best chocolate you can find and the freshest free-range eggs.
I used Guittard organic bittersweet chocolate chips and they were perfect for this recipe. If you serve this mousse in little shot glasses they kind of look like a mini pint of Guinness which would make them doubly perfect for Saint Patrick’s Day 😉
USING RAW EGGS IN CHOCOLATE MOUSSE
By the way, if you are concerned about using raw eggs in your recipe… The latest food safety recommendations in the UK have been revised.
The new advice is that raw or lightly cooked eggs ARE safe to eat – provided they were produced under the British Lion code of practice. Similarly in the US, pasteurised eggs are deemed safe to use.
How to make Baileys Chocolate Mousse
Take a look at this step by step tutorial – plas note you will find the full recipe, including ingredients in the recipe card at the end of this post.
Step 1. Use three large fresh free-range eggs and separate the yolks from the whites. Whisk the egg whites with a pinch of salt until you have soft peaks and set aside.
Step 2. Combine the chocolate chips, double cream and Baileys. Heat in the microwave, in 30 second bursts, mixing until melted and smooth. Alternatively, heat the cream and Baileys Irish Cream in a saucepan until small bubbles form around the edges of the pan. Pour over the chocolate, stand for a few minutes and stir until melted.
Step 3. Let the chocolate cool slightly. Add the egg yolks and stir with a balloon whisk to combine. The chocolate will thicken slightly and become glossy.
Step 4. Add a large spoonful of the whisked egg whites and mix in to the chocolate to loosen. Gently fold in the remaining egg whites, until the mousse is smooth and streak-free. Transfer the mousse into an assortment of small glasses or bowls – depending on their size you will get up to 8 servings. Chill in the fridge for at least an hour or until set.
Step 5. Pipe or spoon the whipped cream over the chocolate mousse and drizzle with the reserved melted chocolate (you may need to warm it up if it has set). Sprinkle with chocolate shavings or a fine dusting of cocoa powder and serve.
Chocolate lover? Check out these recipes!
- One-bowl chocolate cake with chocolate mascarpone frosting
- The BEST Vegan Chocolate Cake
- No-bake salted caramel chocolate tart
- Baileys chocolate ice cream
- Chocolate layer cake with blackberry Italian buttercream
Baileys Irish cream chocolate mousse
For the mousse
- 200 g (7 oz) semi sweet chocolate chips
- 200 ml (7 oz) double (heavy) cream
- 50 ml Baileys Irish cream
- 3 large eggs separated
- Pinch salt
For the whipped cream
- 200 ml (7 oz) double (heavy) cream
- 3 tbsp icing sugar or more, to taste
- 50 ml (scant ¼ cup) Baileys Irish Cream
- 1 tsp vanilla extract or paste
- chocolate shavings
- cocoa powder
- Take 3 large fresh eggs and separate the yolks from the whites.
- Whisk the egg whites with a pinch of salt until you have soft peaks and set aside.
- Meanwhile put the semisweet chocolate chips in a bowl and add the double cream and Baileys.
- Microwave at 30 second bursts until the chocolate is melted and smooth. Reserve 2-3 tbsp of the melted chocolate to drizzle over the mousse.
- Leave the rest to cool slightly and then mix in the egg yolks.
- Add a large spoonful of the whisked egg whites and mix in to the chocolate to loosen.
- Gently fold in the remaining egg whites until the mousse is smooth and streak-free.
- Pour the mousse into an assortment of small glasses or bowls – depending on the size you can get up to 8 servings. Chill in the fridge for at least an hour or until set.
- Whisk the double cream, icing sugar, Baileys and vanilla extract until you have peaks. Pipe or spoon the whipped cream over the chocolate mousses and drizzle with the reserved melted chocolate (you may need to warm it up if it has set). Sprinkle with chocolate shavings or a fine dusting of cocoa powder and serve.
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