This Baileys Irish Cream Chocolate Mousse is a dreamy, grown-up dessert that’s surprisingly simple to whip up.
It’s rich, creamy, and has that perfect hit of chocolate with a smooth Baileys kick.
If you’ve got 20 minutes and a few pantry staples, you’ve got dessert.
It’s great for holidays, date nights, or just because it’s Tuesday.
Why I Love This Recipe
This mousse has saved me more than once when I needed an easy, impressive dessert. The first time I made it was for a dinner party, and my friends thought I had picked it up from a fancy bakery. The combo of Baileys and chocolate is just… wow. It’s creamy, light, but also rich in flavor — that’s hard to pull off.
- It’s a no-bake dessert
- You can make it ahead
- Perfect for special occasions
- You don’t need any fancy tools
- It looks elegant but takes under 30 minutes
What You’ll Need
- 1 cup semi-sweet chocolate chips
- 3 tbsp Baileys Irish Cream
- 2 tbsp unsalted butter
- 3 large eggs, separated
- 2 tbsp granulated sugar
- 1 cup heavy whipping cream (cold)
- 1 tsp vanilla extract
- Pinch of salt
- Optional toppings: whipped cream, chocolate shavings, cocoa powder
Servings & Time
Servings: 4
Total Time: 20 minutes (plus chill time)
Macros (Per Serving, Approximate)
- Calories: 390
- Protein: 5g
- Fat: 30g
- Carbs: 22g
- Sugar: 18g
Why This Recipe Works (Quick Science)
Whipping the egg whites and cream separately adds air, which gives this mousse its signature light and fluffy texture. Melting the chocolate slowly with butter and Baileys keeps it smooth and glossy. Folding everything together gently keeps the air in and prevents the mousse from deflating.
Common Mistakes
- Overheating the chocolate: It can seize up and become grainy. Use low heat and stir often.
- Not whipping the cream enough: If it’s too soft, the mousse won’t hold its shape. Aim for medium peaks.
- Mixing too fast: Folding gently is key. Stirring too hard knocks out the air.
- Adding hot chocolate to egg yolks: Make sure the chocolate is warm, not hot, or you’ll cook the eggs.
What to Serve With
- Espresso or coffee
- Shortbread or biscotti
- Fresh raspberries or strawberries
- A little glass of Baileys on the side
Substitutions & Variations
- Use dark chocolate chips for a deeper flavor
- Swap Baileys for Kahlúa or another cream liqueur
- Make it dairy-free with coconut cream and dairy-free chocolate
- Add a pinch of instant espresso for mocha mousse
- Skip the alcohol for a classic chocolate mousse
Make Ahead Tips
- Make the mousse up to 2 days in advance and keep it covered in the fridge.
- Whipped cream topping is best added just before serving.
- You can pipe the mousse into cups for a cleaner look after chilling.
Cooking Instructions
Step 1: Melt the Chocolate
In a heatproof bowl, add 1 cup semi-sweet chocolate chips, 2 tbsp unsalted butter, and 3 tbsp Baileys Irish Cream. Place over a pot of simmering water (double boiler method). Stir gently until smooth and fully melted.
Step 2: Whip the Egg Whites
In a clean bowl, beat 3 egg whites with a pinch of salt until soft peaks form. Slowly add 2 tbsp granulated sugar and keep whipping until stiff peaks form.
Step 3: Whip the Cream
In another bowl, beat 1 cup cold heavy whipping cream with 1 tsp vanilla extract until medium peaks form.
Step 4: Add Egg Yolks to Chocolate
Let the chocolate mixture cool slightly, then whisk in the 3 egg yolks one at a time until fully combined.
Step 5: Fold in Egg Whites
Take 1/3 of the whipped egg whites and stir into the chocolate mixture to lighten it. Then gently fold in the rest with a spatula.
Step 6: Fold in Whipped Cream
Fold the whipped cream into the chocolate mixture in batches, being careful not to deflate the mix. Fold until no white streaks remain.
Step 7: Chill the Mousse
Spoon the mousse into 4 small dessert cups or bowls. Cover and chill in the fridge for at least 2 hours, or until set.
Step 8: Top and Serve
Before serving, top with whipped cream, chocolate shavings, and a dusting of cocoa powder, if desired.
Tools You’ll Need
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Double boiler (or pot and heatproof bowl)
- Measuring cups and spoons
- Serving glasses or dessert cups
Leftovers & Storage
- Store mousse in the fridge, covered, for up to 3 days
- Not freezer-friendly — the texture won’t hold up well
- If topping with whipped cream, do it just before serving
FAQ
Can I make it without alcohol?
Yes! Just replace the Baileys with milk or cream.
Are the eggs safe?
This recipe uses raw eggs. If you’re concerned, use pasteurized eggs.
Can I use white chocolate?
You can, but it’ll be sweeter and the texture may change slightly. Use a little less sugar.
How long does it take to chill?
At least 2 hours in the fridge, but overnight is great if making ahead.
Let’s Wrap It Up
That’s it — creamy, boozy, chocolatey mousse magic. Once you make this, you’ll see how easy it is to impress anyone with just a few ingredients. Give it a try, then come back and tell me how it went or drop any questions below. I’d love to hear how you served it or if you added your own twist!
