Baileys Chocolate Mousse Recipe
Chocolate mousse, flavored with Baileys Irish Cream, topped with fresh whipped cream
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Ingredients
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Chocolate Mousse
Whipped Cream & Garnish
Method
Chocolate Mousse
Prepare chocolate
Place the chopped dark chocolate and unsalted butter in a heatproof bowl set over a saucepan of barely simmering water (double boiler). Stir gently until fully melted and smooth. Remove the bowl from the heat and let the chocolate cool for 4–5 minutes so it remains fluid but not hot.
Temper yolks with chocolate
In a small bowl, whisk the egg yolks until slightly smooth. Add 1 tablespoon of the cooled melted chocolate to the yolks and whisk to combine (this tempers the yolks). Then pour the tempered yolk mixture back into the main chocolate bowl and whisk until fully incorporated. Stir in the Baileys Irish Cream, vanilla extract, and a pinch of salt. Set aside to cool further to room temperature (about 10 minutes).
Whip egg whites
In a clean, dry mixing bowl, use an electric mixer to beat the egg whites on medium speed until they are foamy. Gradually add the granulated sugar, about 1 tablespoon at a time, and continue beating to medium–stiff glossy peaks (the peaks should hold but have a slight sheen).
Fold whites into chocolate
Take about one-third of the whipped egg whites and fold it briskly into the chocolate mixture to lighten it (use a rubber spatula and gentle folding motion). Then carefully fold in the remaining egg whites in two additions, folding just until no white streaks remain. Do not overmix, to keep the mousse light and airy.
Portion and chill
Divide the mousse among 4 serving glasses or ramekins. Cover loosely with plastic wrap and chill in the refrigerator for at least 2 hours, preferably 3–4 hours, until set and slightly firm.
Whipped Cream & Garnish
Make whipped cream
About 10–15 minutes before serving, place the cold heavy cream, powdered sugar, 1 tsp Baileys (optional), and 1/4 tsp vanilla extract into a chilled bowl. Whip with an electric mixer on medium-high speed until soft to medium peaks form. Be careful not to overwhip—stop when peaks hold shape but still look silky.
Top mousse
Spoon or pipe a generous dollop of the whipped cream onto each chilled mousse serving. Dust with cocoa powder or sprinkle chocolate shavings on top. Garnish with a mint leaf if desired.
Serve
Serve immediately after garnishing. Leftover mousse can be kept covered in the refrigerator for up to 2 days; the whipped cream is best fresh.