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Creamy Baileys Chocolate Mousse

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A rich and indulgent homemade dessert combining silky dark chocolate with the creamy warmth of Baileys Irish Cream. This mousse is quick to make, perfect for any occasion, and delivers a smooth, airy texture.

Ingredients

Scale
  • 200g (7 oz) dark chocolate (70% cocoa), chopped
  • 120ml (½ cup) Baileys Irish Cream
  • 240ml (1 cup) heavy cream, cold
  • 3 large egg whites, room temperature
  • 50g (¼ cup) granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Melt the chocolate: Chop dark chocolate into small pieces. Place in a heatproof bowl over simmering water (double boiler) or microwave in 30-second intervals, stirring between each until smooth. Set aside to cool slightly (about 5 minutes).
  2. Whip the cream: Pour cold heavy cream into a chilled bowl. Add vanilla extract. Using an electric mixer, whip on medium-high speed until soft peaks form (about 3-4 minutes). Keep chilled while preparing egg whites.
  3. Beat the egg whites: In a clean, dry bowl, beat egg whites with a pinch of salt until foamy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form (about 5-7 minutes). Avoid overbeating.
  4. Combine Baileys and chocolate: Stir Baileys Irish Cream into the melted chocolate gently until fully combined.
  5. Fold whipped cream into chocolate: Add about a third of the whipped cream to the chocolate mixture. Using a rubber spatula, fold gently but thoroughly to lighten the chocolate. Repeat folding in the remaining cream in two batches until smooth and airy.
  6. Incorporate egg whites: Carefully fold the beaten egg whites into the chocolate mixture in three additions using slow, gentle folding motions to avoid deflating the mousse. The batter should look fluffy and light.
  7. Chill: Divide the mousse into serving glasses or ramekins. Cover and refrigerate for at least 2 hours, preferably 4, until set and chilled.
  8. Serve: Garnish with chocolate shavings, a dusting of cocoa powder, or a small drizzle of Baileys on top for extra flair.

Notes

Use room temperature eggs for better whipping. Chill the cream bowl before whipping for best results. Be gentle when folding to keep mousse light and airy. Let melted chocolate cool slightly before mixing to avoid cooking the eggs. Fresh eggs are recommended for safety. For dairy-free version, substitute heavy cream with coconut cream and egg whites with aquafaba.

Nutrition

Keywords: Baileys, chocolate mousse, creamy dessert, easy mousse, homemade dessert, Irish cream, chocolate dessert

Find it online: https://lucydishes.com/creamy-baileys-chocolate-mousse-recipe-easy-homemade-dessert-indulgence/