Bailey’s Chocolate Mousse Recipe
A rich and creamy Bailey’s Chocolate Mousse that combines the smoothness of Baileys Irish Cream with intense cocoa flavor, set to a perfect airy texture using gelatin. This elegant dessert is chilled to create a light and indulgent treat that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Irish
Ingredients
Scale
Gelatin Mixture
- 2 teaspoons unflavored gelatin
- 2 Tablespoons cold water
- 1/4 cup boiling water
Mousse
- 1/2 cup granulated sugar
- 2 Tablespoons cocoa powder (add 1 additional Tablespoon for a more intense chocolate flavor)
- 1 1/2 cups heavy cream (very cold)
- 1/2 cup Baileys Irish Cream (very cold)
- 1 teaspoon vanilla extract
Instructions
- Chill Equipment: Place your mixing bowl and beaters in the freezer for 15-20 minutes to ensure they are well chilled before starting, which helps achieve better whipping results.
- Prepare Gelatin: Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Stir gently and allow it to stand for 1 minute to soften.
- Dissolve Gelatin: Add 1/4 cup boiling water to the softened gelatin and stir thoroughly until the gelatin is completely dissolved. Let this mixture cool to room temperature.
- Mix Sugar and Cocoa: In a large mixing bowl, combine the granulated sugar and cocoa powder. Add the very cold heavy cream to this mixture.
- Whip Cream Mixture: Beat the sugar, cocoa, and cream mixture at medium-high speed until stiff peaks form. Then, gradually add the Baileys Irish Cream, vanilla extract, and the cooled gelatin mixture while continuing to beat at high speed until soft peaks form and everything is well blended.
- Thicken Mousse: Let the mousse mixture stand for 5 minutes at room temperature to allow it to thicken slightly.
- Chill Servings: Spoon the mousse into serving dishes. For quicker setting, you can chill the serving bowls before filling. Place mousse-filled dishes in the refrigerator to chill.
- Final Chill: Refrigerate the mousse for at least 1 hour until fully set and ready to serve.
Notes
- Chilling the bowl and beaters before whipping the cream improves whipping volume and texture.
- Adjust cocoa powder quantity depending on your preferred chocolate intensity.
- Make sure gelatin is fully dissolved to avoid lumps in the mousse.
- Keep Baileys and heavy cream very cold for best results.
- This mousse can be made a day ahead and refrigerated to develop flavors.
Keywords: Baileys chocolate mousse, chocolate mousse, Baileys dessert, no bake mousse, Irish cream dessert, easy chocolate mousse
Find it online: https://dylangranv.com/baileys-chocolate-mousse-recipe/
