Baileys Chocolate Mousse
, Published Mar 06, 2026
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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
This Baileys Irish Cream Chocolate Mousse is the ultimate grown-up dessert. Velvety chocolate mousse is enriched with a splash of Baileys Irish Cream, giving it subtle notes of cocoa, vanilla and Irish whiskey.
The result? A beautifully light yet indulgent dessert that feels restaurant-worthy but is surprisingly simple to make at home. Best of all, this easy no-bake dessert can be made ahead of time to allow it to set properly – perfect for dinner parties, holidays or a festive St Patrick’s Day treat.
Here’s What You’ll Need
Since this dessert relies on only a handful of ingredients, make sure to use the very best chocolate you can find and the freshest eggs. Small Guinness glassesThis Baileys Irish Cream Chocolate Mousse is silky, rich and incredibly easy to make. A luxurious no-bake dessert with dark chocolate, whipped cream and Baileys — perfect for dinner parties, holidays and St Patrick’s Day. make for the perfect themed container for your chocolate mousse ☘️☘️
- Eggs: This recipe uses separated raw eggs – the yolks enrich the mousse while whipped egg whites help create a light texture. Make sure to use pasteurized eggs (in the US) or eggs stamped with the British Lion mark (in the UK).
- Chocolate: Use good quality semi-sweet chocolate chips (60–70% cocoa). It melts smoothly and provides deep chocolate flavor.
- Heavy cream: Cream is used in the chocolate mousse as well as as a topping.
- Baileys Irish Cream: Irish cream liqueur adds notes of cocoa, vanilla, cream and whiskey that complement dark chocolate beautifully. If you prefer not to use alcohol you can replace it with a little Irish cream coffee syrup.
Lucy’s Pro Tip
Perfect Chocolate Mousse Texture
For the lightest mousse:
- Let the melted chocolate cool slightly before adding the egg yolks – you don’t want to scramble them!
- Be careful when separating the eggs. Even the tiniest spec of yolk will prevent the egg whites from whisking up into a cloud-like meringue! Use a squeaky clean glass or metal bowl for the same reason.
- Fold the whisked egg whites gently to keep the mixture airy.
How to make Baileys Chocolate Mousse
- Use three 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.
- 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.
- 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.
- 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.
- 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.
Frequently Asked Questions
You certainly can although the texture will be creamier and less airy. Use a hand or stand mixer to whisk 1 cup (250ml) heavy cream, 1/4 cup (60ml) Baileys with 2 tbsp skimmed milk powder and 1/2 cup (65g) powdered sugar on medium speed until you have peaks. Spoon into ramekins or small glasses and chill for an hour. Dust with cocoa powder and serve.
Use good-quality dark chocolate with 60–70% cocoa solids for the best flavor and texture. Milk chocolate will too sweet and may end up grainy.
Baileys is mild and creamy, so the alcohol flavor is subtle but unmistakeable. If you prefer to not use any alcohol you can replace the Baileys with extra heavy cream.
Have you made my Baileys Chocolate Mousse Recipe? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes
Baileys Irish Cream Chocolate Mousse
Video
Ingredients
For the mousse
- 3 large eggs separated
- 1 pinch salt
- 1 ¼ cups (200g) semi-sweet chocolate chips
- ¾ cups + 1 tbsp (200ml) cream heavy / double
- ¼ cup (60ml) Baileys Irish Cream
For the whipped cream
- ¾ cup + 1 tbsp (200ml) cream heavy / double
- 3 tbsp powdered sugar (=icing sugar) or more, to taste
- ¼ cup (60ml) Baileys Irish Cream
- 1 tsp vanilla extract
To garnish
- chocolate shavings
- cocoa powder
Instructions
- Carefully separate the eggs, placing the egg whites in a medium mixing bowl and the yolks in a small bowl. Make sure no trace of egg yolk gets into the egg whites as it will prevent them from frothing up.3 large eggs
- Whisk the egg whites with a pinch of salt until you have soft peaks and set aside.1 pinch salt
- Place the chocolate chips, cream and Baileys in a bowl and 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.1 ¼ cups (200g) semi-sweet chocolate chips, ¾ cups + 1 tbsp (200ml) cream, ¼ cup (60ml) Baileys Irish Cream
- Leave the rest to cool slightly and then stir 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 cream, powdered sugar, Baileys and vanilla extract on medium speed until you have peaks. 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).¾ cup + 1 tbsp (200ml) cream, 3 tbsp powdered sugar, ¼ cup (60ml) Baileys Irish Cream, 1 tsp vanilla extract
- Sprinkle with chocolate shavings or a fine dusting of cocoa powder and serve.chocolate shavings, cocoa powder
Notes
- This mousse is perfect for entertaining since it needs chilling time and can be made a day in advance. Store covered in the refrigerator for up to 3 days.
- Replace the Baileys with a tablespoon of Irish Cream Coffee syrup if you are avoiding alcohol
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Can this be made ahead? ie day before serving
Absolutelh
My Mousse has been in the fridge for over 6 hours, still hasn’t set. Followed every detail. Made mousse plenty of times and it’s always set.
The only reason I can think of is if there was too much Baileys in it
My go to gluten free pudding!
I’ve made this a few times for different occasions and it is always a crowd pleaser. It’s relatively easy to make and is naturally gluten free so no messing around buying ingredients you’ll relegate to the back of the cupboard and forget about forever.
It’s very decadent so you only need a little.
Baileys chocolate mousse? YES PLEASE!!!! love the presentation and pics too Lucy x