I'm quite the collector of booze, not that I drink a ton of it but I like to have it on hand for recipes. I dug out my Irish cream for this Baileys chocolate mousse recipe. The recipe is not only boozy, but rich and creamy. It is perfect with or without whipped cream.
I'm not sure how often this happens to you, but I get super excited when I write a recipe and it turns out amazing the first time out. There are times that I jump for joy after tasting it and realizing it's a recipe that will knock your socks off. Other times, I grin ear-to-ear for like an hour straight. This, my friends, is why I'm a food blogger.
Here's the downside of me being a food blogger. If my recipe fails 2+ times, I get incredibly irritable. It will ruin my entire day every single time. If I made it, corrected the recipe and made it again all in one day and it still fails, you better just keep your distance.
Oh my gosh. Just look at it. If you're wondering, I did make this on St. Paddy's Day. I didn't have time that day to get it up on the blog though. So, I put it up until after Easter. But seriously, Baileys is good enough to use year around.
Baileys Chocolate Mousse
- 1 tsp. unflavored gelatin
- 1 ½ T. cold water
- 1 cup heavy cream cold
- ½ cup powdered sugar
- ⅓ cup Baileys Irish Cream
- 4 oz. semi-sweet baking chocolate melted and cooled
- In a small bowl, add in the gelatin and cold water. Let it set for about 10 minutes until the gelatin is bloomed. It will be completely gelled up. Set aside.
- In a large mixing bowl, add in the heavy cream. Using a hand mixer, beat on medium until soft peaks begin to form.
- Microwave the bloomed gelatin for 30 seconds. Make sure all of the gelatin is dissolved.
- Add in the gelatin and powdered sugar and beat until stiff peaks form.
- Add in the irish cream and melted chocolate. Continue to mix until incorporated. The chocolate should be about room temperature. That will help prevent the chocolate from melting the whipped cream mixture.
- Add the mousse into a piping bag and pipe into dishes.
- Place in the fridge and let set up for at least an hour. Serve!
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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Regarding the above recipe "Baileys Chocolate Mousse", I don't seem to see chocolate in this recipe? Does the Baileys' give it the chocolate "color/tasate"? Thanks for your help with this recipe.
It doesn't! I just goofed up, but it's corrected now. What happens is I jot down what I want in the recipe on my notebook and then as I type it up in the post I put the ingredients in order. When doing that I sometimes forget to add an ingredient back in the recipe! Thank you for letting me know and bearing with me. 🙂
No chocolate in this one? Is that right?
It's not right! I forgot to add the chocolate to the recipe. As soon as I get home I'll get the recipe corrected for you. Sorry about that!!
Heather Kinnaird says
definitely delicious no matter what the holiday 🙂 we love our baileys and your mousse looks absolutely perfect
olivia @ livforcake says
These look mega-delicious! Love Baileys desserts 🙂
Awwww! Thank you so much!! You made my day, Olivia! You have like some of the most beautiful recipes.
Janet Vinyard says
Hi Miranda, I believe you've elevated chocolate mousse to a new level with the addition of Bailey's Irish Cream - YUM! Thanks for sharing the recipe! Blessings, Janet
Awww! Thank you so much Janet!
That just looks amazing, so creamy and smooth. Yum. Thanks for sharing on Delicious Dishes recipe party!
Thanks Melissa! It was so creamy and smooth!
Susan Gray says
Is it one and half Tbsps of water?
Miranda C. says
yes! 1 and 1/2 tablespoons. Enjoy!
How long should it take to form stuff peaks, once the gelatin is added? Ours isn't stiffening up much at all, and this is our second attemp t - what did we do wrong?! 🙁
Miranda C. says
Whip the heavy cream on its own to form soft peaks. Once the heavy cream has already begun to thicken, the gelatin can be added in. It should only take about 2-3 minutes to form stiff peaks. One possibility is that your gelatin was too hot when added into the heavy cream. Let it cool slightly after microwaving and this should help!
Dianne Riirdan says
Can I make this a day in advance!
Miranda C. says
It is definitely best when made the same day. The alcohol in the baileys breaks down the gelatin over time and can make the mousse very soft.