Irish Cream Chocolate Mousse Recipe
Rich chocolate mousse, flavored with Irish cream, topped with fresh whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mousse
Whipped Cream Topping
Method
Mousse Preparation
- 1
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
- 2
Whip the Cream
In a separate bowl, whip 300 ml of heavy cream until soft peaks form. Set aside in the refrigerator.
- 3
Separate Eggs
Separate the egg yolks from the egg whites. Place the yolks in a mixing bowl and the whites in a clean, dry bowl.
- 4
Mix Egg Yolks and Sugar
Add the granulated sugar to the egg yolks and whisk until the mixture is pale and creamy.
- 5
Combine with Chocolate
Gradually mix the melted chocolate and Irish cream liqueur into the egg yolk mixture until well combined.
- 6
Beat Egg Whites
Using a hand mixer, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the chocolate mixture.
- 7
Fold in Whipped Cream
Carefully fold the whipped cream into the chocolate mixture until fully incorporated.
- 8
Chill the Mousse
Spoon the mousse into individual serving dishes and refrigerate for at least 2 hours, or until set.
Whipped Cream Topping Preparation
- 9
Whip the Cream
In a clean mixing bowl, whip the 150 ml of heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- 10
Serve
Once the mousse is set, top each serving with a dollop of whipped cream before serving.