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Bailey’s Chocolate Mousse is a creamy, decadent, rich dessert. It absolutely hits the spot after dinner.
Make it ahead and keep in the refrigerator until ready to devour!
Step-by-step photos and instructions are below!
Need a really easy, really tasty and impressive dessert for a special occasion (a Tuesday night totally counts)?
I’m all about booze in food, and especially my desserts. This is a lovely after dinner treat that will delight dinner guests, or… just you if you decide not to share!
If you’re not into booze in your food, leave out the Bailey’s, it will just be chocolate mousse, and you really can’t be mad at that!
This is SUPER easy (yay!) and comes together very quickly. Do yourself a favor, and chill the bowl and beaters before you start!
If you’re into mousse, and why wouldn’t you be? Try this Coffee Mousse that is ALSO to die for.
What you'll find in this post: hide
1 Why you’ll love this recipe
2 Frequently Asked Questions
3 Recommended Equipment/Tools
4 Recipe Ingredients and Possible Substitutes
5 How to make this recipe
6 Kylee’s Notes
7 Bailey’s Chocolate Mousse
Why you’ll love this recipe
- Easy. It’s literally something to whip together, then set up in the fridge.
- Make ahead. This is an excellent choice to make for a dinner party because it’s all done ahead. All you have to do after dinner is grab these, add some whipped cream and shave/grate some chocolate over the top.
Frequently Asked Questions
What is Chocolate Mousse made of?
It’s essentially flavored whipped cream that is stabilized and made mousse-like with the addition of gelatin.
What is the difference between Chocolate Mousse and Chocolate Pudding?
Mousse is fluffy and creamy and made from cream and sugar whereas pudding is a cooked milk and sugar base with a thickener.
Why is it called Chocolate Mousse?
It’s pronounced like moose and comes from a French word that means froth or foam.
What does “soft peaks” mean?
It is a way to describe the consistency of something. Basically, when you lift your beaters, the peaks of the cream should flop over immediately. Medium peaks hold their shape except for the tip, and stiff peaks stay straight up when you lift your beaters.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
- Mixing Bowl
- Hand Mixer
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Gelatin. Make sure this has dissolved
- Cold water. We dissolve the gelatin in cold water. Make sure it’s fully dissolved.
- Boiling water.
- Sugar. Regular white sugar
- Cocoa powder. You may wish to sift this if yours is especially lumpy.
- Cream. Use heavy whipping cream, do not substitute for half and half or milk!
- Irish Cream. Bailey’s or any other Irish Cream works great. Leave out if you are serving to children.
- Vanilla extract.
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Before you begin, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
Dissolve and mix gelatin
Mix the gelatin into the cold water in small bowl and let sit about a minute, to soften/gel.
Add boiling water then stir until gelatin is completely dissolved. Let stand to cool (it will resemble a thick paste).
Make the mousse base
Combine the sugar and cocoa in small mixing bowl and add the heavy cream.
Beat at medium speed until stiff peaks form.
Add in Bailey’s, vanilla, and gelatin mixture, beating continuously at high speed until well blended (soft peaks).
Pour into serving dishes and refrigerate for about an hour, or until you are ready to serve.
Serve
Just before serving, add some whipped cream and chocolate shavings to the top.
Devour.
Kylee’s Notes
Before you begin, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
Do not overbeat – it will become gummy and gluey and the texture won’t be as fluffy.
Soft peaks: When you lift your beaters, the peaks of the cream should flop over immediately.
Stiff peaks: Stay straight up when you lift your beaters.
- slu*tty Brownies Make this decadent dessert from scratch! With cookie dough on the base, oreos in the middle and brownie batter poured over the top, theseare the ultimate dessert!
- Oreo Dirt Pudding Parfaits. Make this classic chocolatey deliciousness into individual servings, for an easy dessert!
- Old Fashioned Buttermilk Pie. Flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
- Apple Dumplings. Tart apples wrapped in a flaky biscuit and smothered in a buttery vanilla sauce. Topped with crunchy cinnamon sugar, this is a super easy recipe that delivers on taste!
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Source: Adapted fromLemon Tree Dwelling
Bailey’s Chocolate Mousse
4.89 from 18 votes
A creamy, decadent, rich dessert, this Bailey's Chocolate Mousse absolutely hits the spot after dinner.Make it ahead and keep in the refrigerator until ready to devour!
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 10 minutes minutes
Setting time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Recommended Equipment
Yield: 4
Ingredients
- 2 teaspoons plain gelatin
- 2 tablespoons cold water
- 1/4 cup boiling water
- 1/2 cup granulated white sugar
- 4 tablespoons unsweetened cocoa powder (sift, if extra lumpy)
- 1 1/2 cups heavy cream
- 1/2 cup Bailey’s Irish Cream (or a similar product)
- 1 tsp vanilla extract
Garnish
- 1/2 cup Whipped cream
- 2 tablespoons Chocolate shavings
Directions
Get prepped
Before you begin, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
Dissolve the gelatin
Mix the gelatin into the cold water in small bowl and let sit about a minute, to soften/gel.
Add boiling water then stir until gelatin is completely dissolved. Let stand to cool (it will resemble a thick paste).
Make the mousse
Combine the sugar and cocoa in small mixing bowl and add the heavy cream.
Beat at medium speed until stiff peaks form.
Add in Bailey’s, vanilla, and gelatin mixture, beating continuously at high speed until well blended (soft peaks).
Pour into serving dishes and refrigerate for about an hour, or until you are ready to serve.
Serve
Just before serving, add some whipped cream and chocolate shavings to the top.
Devour.
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Notes
Before you begin, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
Do not overbeat – it will become gummy and gluey and the texture won’t be as fluffy.
Soft peaks: When you lift your beaters, the peaks of the cream should flop over immediately.
Stiff peaks: Stay straight up when you lift your beaters.
Nutrition Facts
Calories: 523kcal | Carbohydrates: 38g | Protein: 5g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 122mg | Sodium: 40mg | Potassium: 149mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1310IU | Vitamin C: 0.6mg | Calcium: 65mg | Iron: 0.8mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update:This recipe was originally published in April of 2016. It was republished with updated photos in November of 2021.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More
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Comments
Claire Fraser says
Can l make this the night before?
Reply
Kylee Ayotte says
Sure. It’s best same day, but 24 hours will be fine.
Liz says
This is delicious! A great little holiday treat!
Reply
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