The festive season may be over but I am so not ready to stop consuming copious amounts of Baileys! This Baileys Chocolate Mousse is rich, silky, chocolatey, and has a nice hard kick of that unmistakable Baileys flavour.
This is a great recipe to make for a dinner party because you prepare it ahead of time and let it chill in the fridge while you prepare all your other food. It’s also an impressive dessert which is deceptively easy to make.
Baileys Chocolate Mousse is Easy To Make
No really, it is – I promise you! People are often intimidated by mousse because they think it’s a complicated or difficult thing to make – but it’s really not! There are a few different steps involved but there is nothing tricky in the recipe – just take it step by step. The hardest part about this recipe is not drinking all the Baileys before it goes into the chocolate!
It’s really just making a ganache, making a meringue and then mixing the two together – two very easy things, and it’s no-bake! Easy peasy! I also find it a really relaxing recipe to make – it’s a good de-stresser and there’s nothing more satisfying than stirring that chocolate mix together.
What about the raw eggs in Chocolate Mousse?
There are raw eggs in this recipe but if you are using good quality eggs it really shouldn’t be an issue. I’ve been making recipes with raw eggs in them for years and it has never once caused me any problems.
If it bothers you, however, it is possible to cook them out by making an Italian meringue instead. All you would do differently is make a sugar syrup by boiling the sugar in a saucepan with 1/3 cup water until it reaches 240°F, and then slowly dribbling this into the whipped egg whites. The heat from the sugar syrup will cook the egg whites as it incorporates. Keep whipping until the meringue is totally cooled before mixing it with the chocolate. The egg yolk is similarly cooked out when you heat it with the chocolate.
This Baileys Chocolate Mousse is Foolproof
I made this Baileys chocolate mousse last night after three failed attempts at a cookie recipe that just wasn’t doing what I wanted it to. That’s the part of recipe development that you don’t see – all the failures and messes! I was utterly exasperated and in a bad mood, I was going to call it quits for the night and I reached for a glass of Baileys, then I thought to make this instead. I knew that chocolate mousse is reliable and always delicious and let’s be honest – I needed a win!
There’s a quote in one of my favourite movies, Julie & Julia that says:
“You know what I love about cooking? I love that after a day when nothing is sure and when I say nothing, I mean nothing. You can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick”.
That always sticks in my head when I make chocolate mousse because I know I can count on it to turn out beautifully. And adding the fact it’s a Baileys Chocolate Mousse just makes it extra fun!
Does it have to be Baileys?
Definitely not, you can use any Irish Cream you like in this recipe. Also, you can adjust the amount of Baileys you include in the recipe depending on how much of a kick you want. This recipe calls for 1/2 cup of Baileys which gives it a good, strong flavour, but if you want more of a subtle hint, cut this back to 1/4 cup and replace with an extra 1/4 cup whipping cream.
Baileys Chocolate Mousse
Baileys Chocolate Mousse
- 4 Egg Whites
- 1 Egg Yolk
- 1 cup White Sugar (caster sugar in the UK)
- 1/2 cup Whipping Cream
- 1/2 cup Baileys or any Irish Cream
- 1 cup Semi-sweet Chocolate chips or chopped up
- 1 tbsp Butter
Whipped Cream Topping (optional)
- 1 cup Whipping Cream
- 2 tbsp Icing Sugar
- 1 tsp Vanilla Extract
Make the Mousse
- Whip the egg whites until frothy
- Slowly add the sugar to the egg whites, 1-2 tablespoons at a time, whipping in between each addition to make a meringue. This lets the sugar dissolve into the egg whites properly so you don't end up with grainy meringue
- Whip until stiff peaks are formed and the mixture is thick and glossy. Set aside
- Put your chopped chocolate into a heatproof bowl
- In a small saucepan, heat the cream and baileys over a medium heat. (If you want a strong Baileys flavour, add the full 1/2 cup of Baileys. If you want more of a subtle flavour, cut it back to 1/4 cup and replace with an extra 1/4 cup of whipping cream)
- Stirring constantly, heat until just before it begins to boil, you will see small bubbles starting to pop on the surface. Remove from the heat and pour the cream/baileys mixture into the bowl with the chocolate
- Stir until smooth, combined and glossy (this is my favourite part!)
- Add the egg yolk and whisk until combined, add the butter in small pieces and keep whisking until it is all melted in. Your mixture should still be warm enough to melt the butter and warm the egg, but if it isn't, you can put it back on a very low heat or over a bain marie briefly while you whisk
- Take one spoonful of the meringue and stir it into your chocolate mix to loosen it up a little, then pour the whole chocolate mixture into the meringue and continue to whip it just until everything is combined
- Pour into the glass/bowl/container of your choice and put in the fridge to set for 2 hours
- Whip cream until soft peaks form
- Add icing sugar and vanilla and continue to whip until stiff peaks form
- You can pipe the cream onto the mousse or simply dollop it on – both ways are good!
- For an extra touch, you can add some sprinkles, chocolate curls or grated chocolate on top of the cream