Irish cream chocolate mousse
Made with just a handful of ingredients, this decadent dessert balances deep chocolate flavor with the subtle warmth of Irish cream.
This mousse is simple to make yet impressive to serve, making it the perfect ending to a festive meal, or any time you’re craving a sophisticated chocolate treat.
Instructions
Melt chocolate and butter together in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth. Remove from heat.
Whisk in Bailey’s and egg yolks until fully combined.
In a separate bowl, whip cream with sugar until soft peaks form.
Gently fold the whipped cream into the chocolate mixture.
Divide into serving glasses and chill for at least 1 hour.
Garnish with whipped cream and chocolate shavings before serving.
Notes
Since this mousse has just a few ingredients, using a good-quality dark chocolate (60-70% cocoa) will give it a rich, velvety taste.
Melt chocolate gently. Use a double boiler or microwave in 20-second intervals, stirring in between, to prevent burning.
Cool chocolate slightly before adding yolks. If the chocolate is too hot, it can scramble the egg yolks. Let it cool for 2-3 minutes before mixing.
The preparation and cooking time do not include cooling time.
Variations
Replace Bailey’s with Irish Cream-flavored coffee creamer or vanilla extract & a splash of milk for a non-alcoholic version.
Add ½ tsp instant espresso powder to the melted chocolate for a coffee twist.
Swap Bailey’s for Irish whiskey for a boozy kick.
For a vegan non-dairy version, use coconut cream instead of heavy cream. Swap Bailey’s for Baileys Almande (dairy-free version) or almond milk with a touch of vanilla.