Dark Chocolate Baileys Mousse

Sophisticated and decadent, this light and fluffy Dark Chocolate Baileys 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

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• 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.

Step-by-step directions

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.

5. You can spoon the chocolate mousse into individual bowls or dessert jars, or use a piping bag to pipe the mousse. Chill for 4 hours until ready to serve.

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.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

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