If you love chocolate and a little grown-up twist, this Baileys Chocolate Mousse is for you.
It’s smooth, creamy, and has the perfect hit of Irish cream.
It feels fancy but is actually super easy to make.
No baking, no complicated steps—just rich chocolate flavor with a velvety texture you’ll want to sink your spoon into.
Why I Love This Recipe
I first made this mousse for a dinner party when I wanted something impressive but low-stress. It’s been on repeat ever since. The Baileys adds just the right amount of warmth without overpowering the chocolate, and the texture is chef’s kiss.
- Feels like restaurant-quality dessert
- No oven needed
- Can be made ahead
- Great for holidays or a cozy night in
Servings: 4
Time: 20 minutes prep, 2 hours chill
Macros (per serving, estimated):
Calories: 410
Protein: 5g
Fat: 30g
Carbs: 25g
What You’ll Need
- 200g dark chocolate (70% cocoa), chopped
- 3 large eggs, separated
- 50g granulated sugar
- 300ml heavy cream
- 75ml Baileys Irish Cream
- 1 tsp vanilla extract
- Pinch of salt
- Optional toppings: whipped cream, chocolate shavings
Why This Recipe Works (Quick Science)
The egg whites add air and lightness to the mousse, while the whipped cream makes it creamy. Baileys blends smoothly into the melted chocolate because of the fat content—it won’t seize like water would. Folding the layers gently keeps the mousse fluffy and light.
Common Mistakes
- Overheating the chocolate – it can seize or become grainy. Melt it gently.
- Mixing too fast – folding too quickly deflates the air from the whipped cream and egg whites.
- Using warm chocolate – it can cook the egg yolks. Let it cool slightly before mixing.
What to Serve With
- Coffee or espresso
- A shortbread cookie on the side
- Fresh berries for a pop of tartness
- A drizzle of chocolate or caramel sauce
FAQ
Can I skip the Baileys?
Yes, just use the same amount of heavy cream or milk.
Can I make it dairy-free?
Use coconut cream instead of heavy cream and skip Baileys or use a non-dairy cream liqueur.
How long does it last?
Up to 3 days in the fridge, covered.
Can I freeze it?
Not recommended. It can change texture once thawed.
Tools Needed
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Saucepan
- Whisk
- Serving bowls or glasses
Substitutions and Variations
- Swap Baileys for Kahlúa or amaretto
- Use milk chocolate if you prefer it sweeter
- Add espresso powder to boost the chocolate flavor
- Top with crushed Oreos or toasted nuts
Make Ahead Tips
You can make this mousse up to 2 days in advance. Just cover and keep it chilled. Add whipped cream or toppings right before serving.
Recipe + Instructions
Step 1: Melt the Chocolate
Ingredients used:
200g dark chocolate, chopped
In a heatproof bowl over simmering water, gently melt the chopped dark chocolate until smooth. Remove from heat and let cool for 5 minutes.
Step 2: Beat Egg Yolks with Sugar and Baileys
Ingredients used:
3 large egg yolks
50g granulated sugar
75ml Baileys Irish Cream
1 tsp vanilla extract
In a mixing bowl, whisk together the egg yolks, sugar, Baileys, and vanilla extract until thick and pale.
Step 3: Combine with Melted Chocolate
Ingredients used:
Melted chocolate from step 1
Baileys egg yolk mixture from step 2
Slowly whisk the cooled melted chocolate into the Baileys egg yolk mixture until smooth and glossy.
Step 4: Whip the Cream
Ingredients used:
300ml heavy cream
In a clean bowl, whip the cream to soft peaks. Don’t overdo it—it should hold shape but still be soft.
Step 5: Fold Whipped Cream into Chocolate Mixture
Ingredients used:
Whipped cream
Chocolate mixture from step 3
Use a rubber spatula to gently fold the whipped cream into the chocolate mixture in two additions. Do not stir—fold gently to keep the air in.
Step 6: Beat and Fold in Egg Whites
Ingredients used:
3 large egg whites
Pinch of salt
In a clean bowl, beat egg whites with a pinch of salt to stiff peaks. Then gently fold into the mousse in 2 parts.
Step 7: Spoon into Bowls and Chill
Ingredients used:
Completed chocolate mousse
Spoon the mousse into serving bowls or glasses. Cover and chill in the fridge for at least 2 hours, or until set. Top with whipped cream and chocolate shavings if desired.
Leftovers and Storage
Store in the fridge, covered, for up to 3 days. Add toppings just before serving. Not freezer-friendly—texture changes too much.
Time to Make It!
I hope this Baileys Chocolate Mousse becomes a go-to treat for you like it is for me. It’s rich, easy, and just a little bit indulgent. Try it out and let me know how it went! I’d love to hear your twist on it or help with any questions.
