Baileys Chocolate Mousse made with semi-sweet chocolate, cream, Baileys Irish Cream, and eggs—it’s smooth, rich, and gloriously airy.
I wasn’t planning to make mousse. That’s the honest truth. I’d love to say I had this whole dreamy plan and picked up ingredients with a serene smile and a curated shopping list. But no. This Baileys Chocolate Mousse recipe was born out of one chaotic Thursday night, a half-bottle of forgotten Baileys from Christmas, and a moment of emotional snack-related desperation.
You know the kind of evening—when you open the fridge six times hoping something new will magically appear. What did appear was the bottle of Baileys, wedged behind a container of hummus that may or may not have expired. The Baileys was still fine (bless it), and I thought, What would happen if I poured this into something chocolatey?
Reader, I did not regret that decision.
This mousse is the kind of dessert that doesn’t demand perfection. It’s got all the fluffiness of a fancy French mousse, but with an Irish twist that just… makes you feel things. Like warmth. And maybe nostalgia. And maybe a little tipsy depending on how strong you pour.
Why You’ll Love This Baileys Chocolate Mousse Recipe?
Let’s just start with the obvious: it tastes incredible. Deep chocolate, that distinct Baileys flavor that’s somehow cozy and indulgent, all wrapped up in a texture so light it feels like cheating.
But here’s what I love most—it feels fancy without being fussy. You don’t need a pastry degree. You don’t even need to remember where your measuring spoons are (although that helps). It’s forgiving, flexible, and honestly, kind of fun to make. I’ve made it in glass ramekins for dinner parties and in a single big bowl with one spoon when the power went out and I needed a win.
Ingredient Notes:
Let’s break it down the way a friend would—not the way a textbook would.
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Chocolate chips (semi-sweet) – You can use a chopped bar too, but chips melt quicker. I once used leftover Halloween chocolate. Not proud. Worked great.
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Eggs (separated) – Yes, you’re using raw eggs. Yes, you should probably use the freshest ones you can find. Or pasteurized if it eases your mind.
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Unsalted butter – Two tablespoons. Doesn’t sound like a big deal, but it’s the secret to that smooth, almost truffle-like finish.
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Baileys Irish Cream – You’re using it in the chocolate and in the whipped cream. This is the whole point. If you don’t like Baileys, maybe skip this recipe and go eat some pudding instead.
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Heavy cream – Cold is key. Warm cream doesn’t whip, and trying to fix that in a rush never ends well. Ask me how I know.
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Powdered sugar – Just enough to sweeten the cream without stealing the spotlight.
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Salt – Don’t question it. Just a pinch. Makes everything pop.
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Chocolate shavings – Optional but makes it look like you tried hard. Also covers up any cracks if your mousse isn’t Instagram-perfect. (No one’s is.)
How To Make Baileys Chocolate Mousse?
Step 1: Melt the chocolate
Microwave the chocolate chips in 30-second bursts until melted. Stir every time, or you’ll burn the edges while the middle’s still cold. Been there. Once it’s smooth, stir in the egg yolks (one at a time—don’t dump them all in or it gets weird). Then the butter. Then half the Baileys. Whisk until glossy and gorgeous. Set aside.
Step 2: Whip the cream (with Baileys!)
In a separate bowl, whip the cream with the other half of the Baileys. Once it’s thickened a bit, add powdered sugar and whip until you get soft peaks. Not stiff, just… happy. Save about a quarter of that for topping later.
Step 3: Fold cream into chocolate
Gently fold the whipped cream into the chocolate mixture. Go slowly. This part’s oddly calming, actually. You want it blended, but not overmixed.
Step 4: Whip egg whites
In a very clean bowl (egg whites hate grease), whip the whites with a pinch of salt until they hit stiff peaks. You’ll know they’re ready when they don’t move when you tilt the bowl. Or when your gut says, “Yeah, that looks right.”
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Step 5: Fold again
Add one big spoonful of whipped egg whites into the chocolate to lighten it up. Then gently fold in the rest until the mousse is all one beautiful color.
Step 6: Chill out
Spoon it into six to eight glasses. Or mugs. Or empty candle jars you cleaned and saved because “they might be useful someday.” Add the reserved Baileys whipped cream on top. Chill for at least 2 hours. I know, it’s hard.
Step 7: Top and serve
When you’re ready to serve, add some chocolate shavings or chopped cookies or nothing at all because it’s already perfect. Then eat slowly. Or quickly. Your call.
Storage Options:
You can store these beauties in the fridge for about 3–4 days. Cover them so they don’t taste like whatever you cooked for dinner. I don’t recommend freezing unless you like mousse-flavored ice cubes. (Although I did once try a frozen spoonful… not bad.)
Variations and Substitutions:
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No Baileys? Try Kahlua. Or Frangelico. Or bourbon. Or nothing, honestly. Still good.
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Dark chocolate instead of semi-sweet – Just be ready for a more intense flavor. Maybe up the sugar in the whipped cream a touch.
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No powdered sugar? Regular sugar works. It just might feel a tiny bit grainy in the cream. Meh.
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Top with berries, crushed cookies, cocoa powder, whatever’s in the cabinet – You can’t mess this up. I’ve tried.
What to Serve with Baileys Chocolate Mousse?
If you’re making this mousse, you deserve something extra. Here are a few easy ideas:
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Espresso – The sharpness of coffee + the smoothness of mousse = yes.
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A tiny pour of Baileys – Duh.
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Shortbread cookies – For scooping. I won’t tell if you don’t use a spoon.
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Silence and a good book – Honestly, that might be the dream pairing.
Frequently Asked Questions:
Can I make this ahead?
Yep. It actually wants to be made ahead. Make it the day before and you’ll thank yourself.
Is it safe with raw eggs?
If you’re worried, use pasteurized eggs. Or just don’t make it for Aunt Carol who Googles everything halfway through dessert.
Can I make it non-alcoholic?
Sure. Swap the Baileys for cooled espresso or milk with a splash of vanilla. It’ll be a different vibe, but still delicious.
So, are you making it?
Because after all this talk, I kind of want to make another batch right now.
If you do try this Baileys Chocolate Mousse recipe, please tell me everything. What did you top it with? Did you serve it in pretty glasses or just go in with a spoon straight from the bowl? Either way, I wanna hear it.
Can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baileys Chocolate Mousse Recipe
Ingredients
- 7 ounces 200g semi-sweet chocolate chips
- 3 large eggs separated
- 2 tablespoons unsalted butter
- 1 cup 250ml Baileys Original Irish Cream, divided
- 1¼ cups 300ml heavy cream, chilled
- ¼ cup powdered sugar
- Pinch of salt
- Chocolate shavings for garnish (optional)
Instructions
Prepare the Chocolate Base
- Place the semi-sweet chocolate chips in a microwave-safe, heatproof bowl. Heat in 30-second increments, stirring thoroughly after each interval, until the chocolate is fully melted and smooth. Set aside to cool slightly.
Incorporate Egg Yolks and Butter
- Once the chocolate has cooled to a warm but not hot temperature, whisk in the egg yolks one at a time. Ensure each yolk is fully incorporated before adding the next. Stir in the unsalted butter until completely melted and combined. Then, whisk in ½ cup of Baileys Irish Cream until the mixture is uniform. Set aside.
Whip the Cream Mixture
- In a separate mixing bowl, combine the remaining ½ cup of Baileys with the cold heavy cream. Using an electric mixer on medium-low speed, whisk until the mixture begins to thicken. Add the powdered sugar and increase the speed to medium-high. Continue to beat until soft to medium peaks form. Reserve approximately ¼ of the whipped cream for topping, and gently fold the remaining whipped cream into the chocolate mixture using a spatula.
Beat the Egg Whites
- In a clean, grease-free mixing bowl, whip the egg whites with a pinch of salt until stiff peaks form. This can be done with a hand mixer or a stand mixer fitted with a whisk attachment.
Combine the Mixtures
- Add a generous spoonful of the whipped egg whites to the chocolate mixture and whisk thoroughly to loosen the texture. Gently fold in the remaining egg whites using a spatula, taking care not to deflate the mixture. Fold until no visible white streaks remain and the mousse is smooth.
Portion and Chill
- Evenly divide the mousse among 6 to 8 serving glasses or dessert bowls. Top each serving with the reserved Baileys whipped cream. Chill the mousse for at least 2 hours, or until set.
Garnish and Serve
- Before serving, garnish with chocolate shavings if desired. Serve chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
