Baileys Chocolate Mousse

Indulge in the magic of the season with this rich and decadent Baileys Chocolate Mousse that melts in your mouth! Light and airy and so delicious, it’s hard not to keep going back for more. And the best part? It’s a breeze to whip up, and in just minutes, you’ll be savouring a heavenly creation that’ll steal the show at any festive gathering. Let’s dive into the delicious details together!

When it comes to dessert decadence, nothing rivals the rich, creamy allure of Baileys Irish Cream. And you guys adore my Baileys recipes, especially the no bake cheesecake to chocolate tart and an easy no-churn ice cream.

Now brace yourselves for the absolute pinnacle of indulgence—my Baileys Chocolate Mousse! I guarantee this utterly divine dessert is going to be a show-stopper for your Christmas table this year. Not only tantalising your taste buds but wrapping you in the warm embrace of festive memories. Because if you’re like me, no Christmas gathering was complete until the Baileys came out.

So trust me when I say this mousse is absolutely the best Christmas dessert – that will linger in your heart long after the last spoonful. In fact it’s just too good to keep for once a year, so let that magical combo of Baileys and dark chocolate wow you anytime of year.

Ingredients

Creating this Baileys mousse requires just a few basic ingredients, but don’t be deceived by the simplicity – it’s an absolute divine delight. Here’s everything you need…

• Baileys Irish Cream – If you can’t find original Baileys lots of stores have their own brand version, or you could try making it at home yourself.
• Dark Chocolate – For this recipe, I used Cadbury Bournville, but you can swap for your preferred dark chocolate. Try to avoid milk chocolate; it contains a lot more sugar and will change the texture of the chocolate mousse.
• Salted Butter – I prefer to use a slightly salted butter; but you can also use unsalted butter and add ¼ teaspoon of fine sea salt.
• Double Cream or Heavy Cream
• Cocoa Powder – You can leave this out if you want to, but I like to add a tablespoon of cocoa powder to get a good chocolate flavour.
• Caster Sugar or Superfine Sugar 
• Eggs – Make sure your eggs are at room temperature before separating them and whisking the whites. This helps the egg protein bonds break and incorporates air into the mousse, keeping it light and fluffy. If you keep your eggs in the fridge, take them out about 15-30 minutes before you’re ready to start making the mousse.
• Instant Coffee Powder – This is optional but trust me it helps bring out the chocolate flavour in the chocolate mousse.

Equipment you will need

Grab a handful of essential kitchen tools and equipment, and you’ll be well-prepared to whip up a delectable chocolate mousse! Here’s your checklist…

• Large Mixing Bowl
• Handheld Mixer or Stand Mixer – This Breville hand mixer is my new favourite piece of kit. I absolutely love the soft grip, the power and the softening function if needed. You can also use a balloon whisk if you prefer.
• Serving Glasses or Serving Dish – You can either serve in individual glasses or as one large mousse in a serving dish.
• Rubber Spatula
• Digital Kitchen Scales

I like to use a stand mixer for ease; but if you don’t have one, you can use a hand mixer and large mixing bowl. Alternatively use a balloon whisk and a lot of elbow-grease.

How to make Baileys chocolate mousse

This step-by-step guide will show you how to make these decadent festive treats. Make sure to check out the tips and tricks as well. Here’s everything you need to do…

• Add the chocolate and butter into a small bowl and place over a pan of simmering water, to act as a double boiler. Allow the chocolate to gently melt, gently stirring until the chocolate was melted. Alternatively, you can melt the chocolate in the microwave in 30 second blasts.
• Add the cocoa powder and instant coffee powder to the melted chocolate Stir everything together and leave to one side to cool.
• Separate the eggs and place the yolks in a small bowl with the caster sugar. Whisk together until well combined.
• Add the whites into a large mixing bowl. Whisk the egg whites on a medium speed until they start to thicken up. Gradually increase the speed until the egg whites form stiff peaks and are smooth and glossy; this will take about 3-4 minutes.
• Add the Baileys and double cream into another large mixing bowl. Whisk the cream on medium speed, gradually increasing speed, for about 4 minutes until the cream forms thick smooth peaks.
• Add the chocolate mixture to the whisked cream, and gently fold together until well combined.
• Add one third of whisked egg whites to the chocolate cream and very gently fold in with a metal spoon. The mixture should not be streaky.
• Fold in another third of the egg whites and repeat until all the egg whites have been combined and you have a light and fluffy mixture.
• Spoon the Baileys chocolate mousse into serving glasses or a serving dish and chill in the fridge for at least 2 hours before serving.

Top tips for making Baileys chocolate mousse

Crafting the perfect Baileys chocolate mousse is easy, but there are a few important rules for success. Here are my essential tips to ensure your dessert masterpiece is a success…

• Choose high-quality, dark chocolate – Opt for high-quality dark chocolate, preferably with at least 60% cocoa solids. This will give you a richer flavour and smoother texture to your mousse.
• Be careful when melting the chocolate: Melting chocolate can be a tricky task – get it too hot and the chocolate will seize and become grainy! So when melting chocolate, it’s important to do so slowly and carefully. Use a heatproof bowl set over a pan of simmering water, and stir the chocolate frequently until it’s completely melted. Alternatively you can melt the chocolate in the microwave but do so in 30 second blasts to avoid burning it.
• Whisk egg whites well in a clean bowl : Whisk egg whites in a clean bowl for that light, airy texture. Gradually increase speed until stiff peaks form, ensuring a spotless bowl – any fat residue can sabotage the fluffiness.
• Gentle folds for big rewards: Fold the whisked egg whites into the mousse gently by hand. Use a large metal spoon, in a figure-eight motion to maintain that luscious fluffiness. Avoid the temptation to use an electric mixer which will knock the air out of the egg whites.
• Chill time is prime time: Thoroughly chill the mousse for at least 2 hours in the fridge. This not only enhances flavour but also ensures the perfect, melt-in-your-mouth consistency.

FAQs about Baileys chocolate mousse

• Overmixing – Be cautious and don’t overmix when adding the chocolate to the whipped cream, or folding in the egg whites. Be gentle and mix until just combined and the mixture isn’t streaky. Overmixing can deflate all that lovely air you’ve incorporated during whisking, and result in a denser texture.
• Inadequate whipping – Make sure that both the double cream and egg whites are whisked to the correct consistency. The cream should form soft thick peaks, and the egg whites should be stiff but not over-whipped. If they are under whipped the mousse won’t hold up and will collapse; too much and you’ll end up with a heavier mousse.
• Melting the chocolate: If the chocolate is overheated during the melting process, the cocoa solids will solidify and it can seize or become grainy. Always melt chocolate slowly and stir frequently to achieve a smooth texture. I like to take my chocolate to a point where most of the chocolate has melted, and then remove from the heat. I then gently stir the chocolate using the residual heat to finish the melting process
• Egg whites and bowl cleanliness: I know I go on about a clean bowl for whisking egg whites, but this can be a key issue to an unfluffy mousse. Even a small amount of fat, like egg yolk residue, in the egg whites or the mixing bowl can hinder proper whisking. So before you begin, make sure the bowl and whisk are impeccably clean.
• Chilling time: I recommend at least 2 hours for chilling but 4 hours for me is the optimal time. If your mousse hasn’t been chilled for long enough, then it may not set properly. Proper chilling allows the mousse to firm up and achieve that light, airy texture. On the other hand, if you leave your mousse in the fridge for too long then it will get heavy and dense. I recommend 2-4 hours chill time before serving.