Elevate your dessert game with this stunningly simple yet sophisticated Baileys Chocolate Mousse. It’s the perfect marriage of rich, dark chocolate and the smooth, comforting notes of Irish cream, all whipped into an airy, cloud-like texture that melts on the tongue.
Requiring no gelatin, baking, or complex techniques, this mousse relies on the magic of whipped cream and melted chocolate to achieve its luxurious consistency. It’s an ideal make-ahead dessert for dinner parties, Valentine’s Day, or any celebration where you want to impress with minimal effort. Each spoonful is a blissful, adults-only treat that feels incredibly special.
The Science of a Stable, Airy Mousse
The flawless texture of this mousse is a lesson in fat and air. The structure comes from whipped heavy cream, which, when beaten, traps millions of tiny air bubbles within its fat network. For stability, we first create a chocolate ganache base by melting chocolate with a small amount of cream and Baileys. This base must be cooled to the perfect temperature—warm enough to be fluid, but cool enough not to melt the whipped cream upon contact.
Folding the two together is the critical step: the fat from the chocolate gently coats the air bubbles in the cream, stabilizing them. The alcohol and sugar in the Baileys lower the freezing point, ensuring the mousse stays scoopably soft in the fridge. This careful emulsification of chocolate fat and dairy fat is what creates a mousse that’s both light and indulently rich.
Ingredients
- 7 oz (200g) high-quality semi-sweet or dark chocolate (55-70%), finely chopped
- 2 tablespoons unsalted butter
- ⅓ cup (80ml) Baileys Irish Cream (original)
- 1 ½ cups (360ml) cold heavy whipping cream, divided
- 2 tablespoons powdered sugar (optional, for extra sweetness)
- Pinch of salt
For Garnish (Optional):
- Additional whipped cream
- Chocolate shavings or cocoa powder
- Espresso beans or a drizzle of Baileys
Instructions
1. Melt the Chocolate Base: Place the finely chopped chocolate and butter in a heatproof bowl. In a small saucepan, heat ½ cup (120ml) of the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and butter. Let it sit for 2 minutes, then whisk gently until completely smooth and glossy.
2. Incorporate Baileys: Whisk the Baileys Irish Cream and the pinch of salt into the smooth chocolate ganache until fully combined. The mixture will be loose and shiny. Let it cool at room temperature for about 20-30 minutes, until it’s just slightly warm to the touch (like bathwater). Stir occasionally.
3. Whip the Cream: While the chocolate cools, place the remaining 1 cup (240ml) of cold heavy cream (and the powdered sugar, if using) in a chilled bowl. Whip with an electric mixer until it reaches medium-stiff peaks—the cream should hold its shape when the whisk is lifted.
4. Fold Together: Using a large flexible spatula, gently fold about one-third of the whipped cream into the cooled chocolate mixture. This will lighten it and make it easier to incorporate the rest. Then, gently fold in the remaining whipped cream until no white streaks remain. Be patient and use a gentle “figure-eight” motion to maintain as much air as possible.
5. Chill to Set: Divide the mousse among serving glasses (such as coupes, ramekins, or espresso cups). Cover lightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set fully.
6. Garnish & Serve: Just before serving, top with a dollop of freshly whipped cream, chocolate shavings, or a light dusting of cocoa powder. Serve chilled.
7. Store: Keep covered in the refrigerator for up to 3 days.
Pro-Tips for Foolproof, Restaurant-Quality Mousse
- Chop Chocolate Finely: This ensures it melts evenly and smoothly with the hot cream.
- Temperature is Key: The chocolate-Baileys mixture must be cool before folding. If it’s too warm, it will deflate the whipped cream; if too cold, it will be too stiff to fold smoothly.
- Don’t Over-whip the Cream: Whip to medium-stiff peaks. Over-whipped cream becomes grainy and is difficult to fold, resulting in a less smooth mousse.
- Gentle Folding: This is the most important technique. Cut through the center, scoop along the bottom, and fold over the top. Repeat until just combined.
- Make-Ahead Magic: This dessert is perfect for making the day before a party, as the flavors meld and the texture becomes perfectly set.
- Non-Alcoholic Version: Replace the Baileys with ⅓ cup of cold strong coffee or espresso and add an extra ½ teaspoon of vanilla extract.
This Baileys Chocolate Mousse is an effortless way to create a truly memorable dessert experience.
