Sophisticated and decadent, this light and fluffy Bailey’s Dark Chocolate Mousse will make your guests swoon over its chocolatey goodness.
Why this recipe is so awesome
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 are the most complicated steps involved. And the rich chocolate intensity depends on the chocolate you choose.
You can use dark chocolate of high cocoa count (70%+) or lower count. It is up to you.
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 piped the mousse into individual mini jars, but you can also just spoon it into little bowls.
By serving them in individual portions makes serving much easier. It also keeps you from eating too much at a time! And that bit of Irish cream really makes it more special.
Ingredients you need
- Dark chocolate chips: The percentage of cacao you use is up to you. The higher the quantity, the more bitter and less sweet the chocolate will be. I like the 70% range.
- Baileys Irish Cream: If you want more of a coffee flavor you can use Kahlua. If you do not want alcohol in your mousse, replace with more heavy cream.
- Butter: Use unsalted butter.
- Egg yolks: You only need the yolks of the egg, not the whole egg. So discard the whites or use it to make meringue.
- Heavy cream: This is a must. You need the fat in heavy cream so do NOT substitute it with half and half or milk.
- Powdered sugar: You want powdered sugar and not granulated. They are not one and the same.
- Vanilla extract: A bit of vanilla enhances the flavor of chocolate.
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1. In the top of a double boiler, combine chocolate chips, Irish cream and butter. Stir continuously over low heat until chocolate is melted. Remove the top pot of the double boiler from heat and let cool to room temperature.
2. Whisk in egg yolks until incorporated.
3. In a large bowl, using an hand mixer or a stand mixer whisk heavy cream, powdered sugar and vanilla extract until stiff peaks are formed.
4. 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. To make little strawberry hearts, cut a strawberry in half then use a small cookie cutter to cut out a heart. Don’t have a cookie cutter? No problem! Use a sharp pairing knife instead. Top each mousse with a strawberry heart and then serve.
Recipe tips and FAQs
This makes a decadent dessert for any celebration. You can serve it up for your special love on Valentine’s Day or treat you mom with some much deserved sweets on Mother’s Day.
Serve it alone or top with some shaved high quality quality chocolate. Chocolate mousse goes especially well with strawberries and raspberries, too.
Chocolate mousse consists of chocolate, heavy whipping cream, egg yolks, butter and sugar. The higher quality chocolate you use, the richer and more chocolatey your mousse will taste. This particular mousse recipe also includes a bit of Bailey’s Irish Cream.
Store you mousse in an air tight container. You can also cover your individual bowls with plastic wrap. They should keep in the fridge for 3-4 days, of course assuming that they won’t be eaten way before then!
- 8 oz chocolate chips, dark
- ¼ cup Baileys Irish Cream
- 2 TBS butter, unsalted
- 2 egg yolks
- 2 ¼ cup heavy cream
- ¼ cup powdered sugar
- 1 TBS vanilla extract
- In the top of a double boiler, combine chocolate chips, Irish Cream and butter. Stir continuously over low heat until chocolate is melted.
- Remove the top pot of the double boiler from heat and let cool to room temperature.
- Whisk in egg yolks until incorporated.
- In a large bowl, using an electric mixer or a stand mixer whisk heavy cream, powdered sugar and vanilla extract until stiff peaks are formed.
- 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.
- Divide among serving dishes and chill for 4 hours until ready to serve.
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 ¼ cup of Bailey's Irish Cream for an additional ¼ cup of heavy whipping cream.
Use a high quality chocolate for this decadent dessert.
Amount Per Serving: Calories: 448Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 129mgSodium: 25mgCarbohydrates: 27gFiber: 2gSugar: 24gProtein: 4g
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