Bailey’s Chocolate Mousse Recipe
This Bailey’s Chocolate Mousse is a rich, creamy dessert combining the smooth flavors of Baileys Irish Cream and intense cocoa, lightened with whipped heavy cream and set with gelatin for a silky texture. It’s an elegant and indulgent treat perfect for special occasions or any time you crave a luscious chocolate dessert.
- Prep Time: 15 minutes (includes chilling time for equipment and gelatin preparation)
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes (includes standing and chilling time)
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Irish
Ingredients
Scale
Main Ingredients
- 2 teaspoons unflavored gelatin
- 2 Tablespoons cold water
- 1/4 cup boiling water
- 1/2 cup granulated sugar
- 2 Tablespoons cocoa powder (add 1 additional Tablespoon for more intense chocolate flavor)
- 1 1/2 cups very cold heavy cream
- 1/2 cup very cold Baileys Irish Cream
- 1 teaspoon vanilla extract
Instructions
- Chill Equipment: Place a mixing bowl and beaters in the freezer for 15-20 minutes to chill thoroughly, ensuring optimal whipping results.
- Soften Gelatin: Sprinkle the gelatin evenly over 2 tablespoons of cold water in a small bowl, stir gently, and let it sit for 1 minute to soften.
- Dissolve Gelatin: Pour 1/4 cup boiling water over the softened gelatin, stir until completely dissolved, then set aside to cool to room temperature.
- Mix Sugar and Cocoa: In a large mixing bowl, combine granulated sugar and cocoa powder. Add the very cold heavy cream to the bowl.
- Whip Cream Mixture: Beat the sugar, cocoa, and cream on medium-high speed until stiff peaks form, creating a light and airy texture.
- Add Flavorings and Gelatin: Gradually pour in the very cold Baileys Irish Cream, vanilla extract, and the cooled gelatin mixture while continuing to beat at high speed until all ingredients are fully blended and soft peaks form.
- Thicken Mousse: Allow the mixture to stand for 5 minutes to thicken slightly, enhancing the mousse’s texture.
- Chill to Set: Spoon the mousse into serving dishes and refrigerate for at least 1 hour or until set and ready to serve. For quicker setting, pre-chill bowls before filling.
Notes
- Chilling the bowl and beaters helps achieve better whipped cream volume.
- Adding an extra tablespoon of cocoa powder intensifies the chocolate flavor.
- Ensure the Baileys and heavy cream are very cold for best whipping results.
- Gelatin must be fully dissolved and cooled before adding to prevent lumps.
- This mousse should be kept refrigerated and consumed within 2 days for optimal freshness.
Keywords: Baileys chocolate mousse, chocolate mousse, no-bake chocolate dessert, Irish cream mousse, easy chocolate mousse recipe
Find it online: https://chefmilacook.com/baileys-chocolate-mousse-recipe/
