Sweet Treats: Dark Chocolate Mousse with Irish Cream

Sophisticated and decadent, this fluffy Dark Chocolate Mousse with Irish Cream will make your guests swoon over dessert. Sponsored by Davidson’s Safest Choice Eggs™.

My husband’s favorite holiday is around the corner. NOT! Valentine’s Day is hit or miss in our house. So are most “Hallmark Holidays.” But since the schools like to celebrate with sweets and Valentine’s, the kids like it. I don’t really mind as there’s an influx of chocolate in the house at this time of year!

Although we may not be celebrating with a decadent dinner or sumptuous dessert on Valentine’s Day, millions of others will be. And for you, I have this luscious sweet treat: Dark Chocolate Mousse with Irish Cream.

There is something classy and sophisticated about chocolate mousse. The name itself evokes images of champagne and tuxedos. Well, it does for me! Don’t be too intimidated by this dessert. Melting chocolate and whipping your own whip cream and the most complicated steps involved.

The texture of chocolate mousse can range from light and fluffy to rich and dense. This recipe is more on the light and fluffy side.

I combined two of my favorite vices, chocolate and Irish cream for this recipe. Last year I made some chocolate egg nog that tasted better than the Bailey’s Irish Cream you find in the supermarket. And this chocolate mousse totally reminds me of that egg nog!

Light and airy fluffs of whipped chocolate. Perfect for you and your sweethearts!

Dark Chocolate Mousse with Bailey's Irish Cream

Author:

Laura Bashar

This light and fluffy chocolate mousse has a deep, intense chocolate flavor and a hint of Bailey's Irish Cream. Recipe by Laura Bashar of Family Spice

Ingredients:

• 8 oz chocolate chips, dark
• 1/4 cup Baileys Irish Cream
• 2 TBS butter, unsalted
• 2 egg yolks
• 2 1/4 cup heavy cream
• 1/4 cup powdered sugar
• 1 TBS vanilla extract

Directions:

1. In the top of a double boiler, combine and stir over low heat:
• 8 oz chocolate chips, dark
• 1/4 cup Baileys Irish Cream
• 2 TBS butter, unsalted
2. Stir continuously until the chocolate is melted.
3. Remove the top pot of the double boiler from heat and let cool 'til room temperature. Whisk in until incorporated:
• 2 egg yolks
4. In a large bowl, using an electric mixer or a stand mixer whisk until stiff peaks are formed:
• 2 1/4 cup heavy cream
• 1/4 cup powdered sugar
• 1 TBS vanilla extract
5. Gently fold one-third of the whipped cream into the chocolate mixture. Continue adding and folding whipped cream with the chocolate mixture until fully incorporated.
6. Divide among serving dishes and chill for 4 hours until ready to serve.

Notes:

Serving Suggestions: Serve with whipped cream, chocolate shavings and/or fresh berries.

Cooking Tips: Also great with Kahlúa liqueur. To make this mousse without alcohol, exchange the 1/4 cup of Bailey's Irish Cream for an additional 1/4 cup of heavy whipping cream.

Use a high quality chocolate for this decadent dessert.

Prep Time: 20 mins

Yield: Serves 8

Cook Time: 15 mins

Total Time: 4 hours

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Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Davidson’s Safest Choice Eggs™ to develop a recipe using their pasteurized eggs. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.