Baileys Mousse
This Baileys chocolate mousse is made with just three ingredients - chocolate, cream and a generous nip of Baileys Irish Cream. With no eggs and no gelatine, it's the easiest Baileys mousse you'll ever make!
Servings: 6 ½-cup servings
Calories: 631kcal
Ingredients
For the Mousse:
- 300 g milk chocolate
- 375 ml whipping cream see notes
- 125 ml Baileys Irish Cream
For the Ganache:
- 90 g milk chocolate
- 30 g whipping cream
- 1 teaspoon Baileys Irish Cream
Instructions
Make the Mousse
- Chop the milk chocolate into small pieces, place in a large heatproof bowl and set aside.
- Measure out the cream, and pour roughly half of it into a small saucepan. Heat over medium-high heat until it comes to a boil.
- Pour the cream over the chocolate and allow it to sit for a few minutes to melt the chocolate.
- Stir with a whisk until the chocolate is fully melted and the mixture is combined. Whisk in the remaining cream, and then the Baileys.
- Cover the bowl, and chill the mixture until very well chilled (at least several hours, overnight is better). If you're in a hurry you can chill it faster by putting it in the freezer for an hour or so. Make sure you stir it regularly and be careful not to let it actually freeze.
To Decorate the Glasses
- If you want to decorate the glasses with a ganache, do this half an hour or so before you are ready to whip the mousse.
- Chop the 90g of milk chocolate, and place it, along with the 30ml of cream and 1 teaspoon of Baileys, into a small heatproof jug. Microwave on medium power in 30-second bursts, stirring in between until the chocolate is melted and the ganache is smooth. If it's too thick, add a little more cream.
- Pour into a small squeeze bottle, or into a small resealable plastic bag and cut the corner off.
- Pipe a pattern into your serving glasses. I did a loopy pattern inspired by the pattern on the Baileys bottle, but swirls or squiggles would also look great. Pop the glasses into the fridge for the ganache to firm up while you whip the mousse.
To Serve
- Whip the mousse mixture until stiff peaks are just beginning to form. Be careful not to overwhip it or it will become grainy - it's better to under-whip than over-whip.
- Spoon the mousse into your serving glasses or bowls.
- Serve immediately for a softer, creamier mousse or chill for a firmer, more set mousse.
- The mousse will keep for 2-3 days in the fridge. Cover individual glasses or dishes with plastic wrap, or place them all into a large airtight container.
Notes
Chocolate - For best results, use a good quality block of chocolate. Do not use chocolate baking chips, as they have a coating that will stop them from melting properly.
Cream - The cream you need for this recipe is known by different names in different countries. Here in NZ it’s usually called standard cream or whipping cream, in other countries, it may also be known as full cream, heavy cream (or heavy whipping cream). Double cream may be too thick for this recipe as they contain a lot more fat (although the fat content can vary by country). Long story short: for best results, choose a pourable, un-whipped cream that is around 35% fat. It should say on the bottle/carton that it is suitable for whipping.
If you overwhip the mousse or it becomes grainy, see the troubleshooting tips in the post for more info.
Nutrition
Calories: 631kcal | Carbohydrates: 47g | Protein: 5g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 77mg | Sugar: 40g
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