Baileys Chocolate Mousse is a deliciously light, fluffy chocolate mousse, infused with the sweet flavor of Baileys Irish Cream. This easy dessert recipe is perfect for St. Patrick’s Day!
I had a moment the other day…..a moment where I started thinking about just how fun it would be to celebrate St. Patrick’s Day “adult-style”. I have those moments from time to time…..mainly because they’re so far out of my reach….and the thought of ditching all responsibilities for a day sounds absolutely amazing!
The last time we celebrated “adult-style” was the year Ellia was born. We had Grandma and Grandpa babysit for the day, we went out for brunch, we drank Guinness and Irish whiskey, we stayed out all day…… It was tons of fun, and a day I remember fondly. And then we came home. And we had to be parents to an almost one year old! And that’s the last time we ever went out on St. Patrick’s Day.
That’s just not where our lives are at right now….and chances are….it’s not where our lives will ever be again. And while part of me is disappointed, a bigger part of me is relieved. Especially now that we have 4 kids……can you imagine what that would feel like to come home to!?!?
That said, we still like to have fun every now and then. We just do it differently! Instead of downing shots, we down spoonfuls of decadent Bailey’s Chocolate Mousse. After downing our Reubens, of course. And you know what? It’s just as fun. And WAY more delicious.
I hope you love this Baileys chocolate mousse recipe as much as I do!
Bailey's Chocolate Mousse
Ingredients
- 2 tsp. unflavored gelatin
- 2 Tbsp. cold water
- 1/4 c. boiling water
- 1/2 c. sugar
- 2 Tbsp. cocoa powder for a more intense chocolate flavor, add 1 additional Tbsp.
- 1 1/2 c. heavy cream very cold
- 1/2 c. Baileys Irish Cream very cold
- 1 tsp. vanilla
Instructions
- *Before beginning, prep bowl and beaters by placing in the freezer for 15-20 minutes to chill.*
- Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
- Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
- Stir together sugar and cocoa in a large mixing bowl; add heavy cream.
- Beat at medium-high speed until stiff peaks form; gradually pour in Baileys, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
- Let stand 5 minutes to thicken.
- Spoon into serving dishes and place in refrigerator to chill. (*For a faster setting mousse, chill bowls before filling.)
- Chill 1 hour or until ready to serve.
Looking for more recipes with Bailey’s?
My blogging friends love recipes with Baileys, too!
Baileys Fudge, from Wine & Glue.
Mary says
After reading all the comments and then re-reading the recipe, I decided that I wouldn’t add the boiling water at all. After sponging the gelatine I would then melt it CAREFULLY in the microwave or place the bowl with the sponged gelatine in some hot water to melt, then add to the mix. Maybe too much liquid or too hot when adding to mousse might be the problem. Worth a try for such a lovely recipe.
Eden Passante says
My mouth will not stop watering after looking at this chocolate mousse! So fluffy and delicious looking YUM! AND its boozy, I love it!
Cathy Trochelman says
Thanks, Eden! One of my favorite recipes ever!!
Tenya says
Would coconut cream work instead of heavy cream?
Cathy Trochelman says
I’ve never tried this recipe with coconut cream but would love to know how it turns out!
Wren Tidwell says
Fabulous! I used Swerve (erythritol) sweetener instead of sugar, Raw cacao powder and it turned out perfect. I can’t understand all of the mishaps reported here unless they used different ingredients or didn’t follow the instructions. I do think it’s important that the gelatin is well dissolved and cooled. I put mine in the fridge. I also added the cacao and sweetener and gelatin a little at a time while I was whipping up the cream. I had everything chilled, even the vanilla, as someone suggested.
Someone on here mentioned that this wasn’t healthy, but when you make it like I did, and you are following a low-carb, high-fat, Ketogenic lifestyle, it is extremely healthy and there’s not one bit of guilt involved. My version is sugar-free, gluten-free, could be dairy free if you use coconut milk, and the raw cacao is extremely high in antioxidants and is also sugar free. I guess the only “bad” part of it is the Baileys, but heck, it fits right into my 90-10 way of eating.
Konni andis says
Hi! Couldn’t help but laugh when you mentioned celebrating “adult style” after having kids. The funny thing is, once you have them it seems (to me that is) the parenting doesn’t stop for so long once you are able to have that time again, you’re too tired to go,lol! Not saying you will be, but there will also be grandkids with activities to go to and babysit for. Just saying…. these seem like the best days anyway!
The fun g’ma
Sarah says
I just made this for the second time. It was a big hit both times I made it. This time I used peppermint extract in place of vanilla. It was very good and is suiting over Christmas time. Thanks for a great recipe
Cathy Trochelman says
So glad you are enjoying it, Sarah! I’ve always wanted to try it with peppermint!
Hayley says
Well that was a disaster. What a horrendous waste of excellent Baileys.
Cathy Trochelman says
Sorry it didn’t turn out for you…I know how frustrating that can be 🙁
Donna Joseph says
The gelatin smelled horrible so I omitted it and it turned out fluffier and was just delicious. I also added layers of crushed Oreo cookies (not the inside part). It was amazing!
Jana says
Thank you so much for this – this is literally what I just asked. Thank you thank you thank you!
Mik says
Made this last night, read all the comments so I made sure everything was cold. It came out great! No problems at all. Was delicious and made more than I expected. Thank you, I’m sure I will make it again.
Mary Thornton says
That look amazing good
Ezra says
This dessert is gorgeous, I substituted with coconut cream and coconut sugar and it turned out very well. Thanks for this beauty!
Jana says
Is it possible to make this without the gelatine?
Jill Smith says
This worked perfectly. Followed recipe exactly and was a bit worried when the soft peaks didn’t want to form. Eventually I gave up, let sit 5 minutes and it’s now set nicely. Delicious too.
Eliz says
Thanks for the recipe, i will be trying this, dont worry when your youngestcis older you will get a chance to celebrate St. Patricks Day adult style 👍🍀🍻
Scott says
Can cold Irish Cream Whisky be substituted for the cold water step with the gelatin?
Scott says
Should it be stored in the refer or freezer if made night before a dinner service?
Evelina says
Instead of cocoa can i put melted white chocolate? Or what else can I put in? So that the mousse is white and not brown?
Denise says
This mousse looks so light and yummy, I can’t wait to make it and taste it for myself!
Robin P says
Made this (3 batches!) for a housewarming party yesterday. It was divine! I think the secret is to make sure the whipping cream is whipped REALLY stiff and I made sure to cool my gelatin mix in the freezer for a bit until it was starting to set up around the edge of the bowl. I had one batch go south and get very runny, and that was when I had not cooled the gelatin well. I made one plain chocolate batch. It was a double batch, but since it was minus the alcohol as extra liquid I just added the same amount of gelatin and it came out perfect. I think I used about 5 TBSP of coco. I put the mousse in a giant ziplock bag to set in the fridge, and when it was time for the party I snipped off a small corner of the bag and piped it into those cute tiny plastic cups and topped with whipped cream and a raspberry. Everyone loved them! Thanks so much for the recipe.
Bernie says
Can you adjust the recipe by 1.5 times or double it (need 9 servings) or do I have to make it twice?
Cathy Trochelman says
You can definitely multiply the recipe!
Juanita says
I’d love to know how long it will last. In general this wouldn’t last an hour in this house, but I’m mMaking this for a wedding and would like to make it ahead of the day? 1, 2, 3 days? Anyone know?
Melanie says
Made it twice – following the instructions to the letter and both times ended up with liquidy texture – not mousse like at all. Never set up in the fridge. Waste of 1 cup of Baileys.
Ann says
Not a success at xmas. Guest taste it and did not like it and did not finish it. (I host 25 guests every xmas). Too sweet, too dense, not like the usual light mousse you would expect. Will find another recipe for next year.
Mel says
Was excited to make. When I did it curdled and separated. Not happy. Lots of ingredients wasted.
Rachel says
This is the best dessert ever however the one flaw that I can’t seem to overcome is after adding Baileys and vanilla and gelatin never returns to proper soft peak stage even after 20 minutes of beating with hand blender and the engine almost overheating . After 20 minutes I give up and just stick it in the fridge or outside and it taste fine but I still wouldn’t mind knowing how to get it back to soft peaks
Sara says
I’ve tried this three times now. Failure each time, in a different way. The first time, my gelatin had already started to set, which mucked up the texture. It still set fairly well and the taste was great, but there were globs of gelatin in the mousse. I tried a second time, being careful to keep the gelatin from setting, and the mousse curdled and separated and never set. Third time, I made sure the gelatin was cool but also wasn’t set; the mousse didn’t curdle, but it still never got back to soft peaks and didn’t set right. Again, the flavor is good, but I never got mousse out of it.
Debra Crowley says
Was wondering if I could replace the Bailey’s Irish Cream with The Bailey’s Irish Cream Creamer since I don’t do alcohol?
Joan says
Made 1/2 the recipe and used Crema de Mexico 1921, which is like Baileys but tequila based
Good things no raw eggs because I kind of licked the bowl and spachelor and beaters….
Jami Feezor says
I used Kahlua instead of Baileys and it was great.
Victoria says
I just made the Chocolate Mousse, the recipe is really easy, instructions are perfect and we are enjoying it. Thank you very much
Donald J. Trump says
My IT teacher had us watch this video to understand HTTP protocols in wireshark, thanks for the help bailey!!!
Bryce Wilson says
God damn sinardi using this innocent recipe to try and teach us the harsh ways of the vicious http protocols smh sinardi
Ms, Sinardi says
See me tomorrow Bryce
Ms. Sinardi's Sub says
Never mind Bryce your good
6ix9ine says
egg
Bryce Wilson says
Thank you Ms. Sinardi!!
kodak black says
egg
Yeetus the Ports says
What does LLC and MAC stand for?
Lyla Hassan says
This recipe looks refreshing and simple as well…Thanks for this great recipe 🙂
Taco Bell Survey says
Bailey’s Chocolate Mousse was sooo yummy and I must say you done a great Job! Keep it up I will definitely want to try some of your other recipes.
Taco Bell Survey says
Bailey’s Chocolate Mousse was sooo yummy and I must say you done a great Job! Keep it up I will definitely want to try some of your other recipes.
Yang says
I can’t believe I never thought of chocolate mousse those times I was making a mousse. I have only been making fruit mousses, and fruit mousse cakes, but I will try out this recipe since I have cocoa powder filled bag just sitting around on the kitchen shelf. I hope mine would turn out that well! Thank you for the recipe!
Cathy Trochelman says
I hope you enjoy this new twist!
Amy says
I only used the mousse part of the recipe and used a different cake recipe (with Kahlua!!) and the mousse came our amazingly. No problems.
I used a 1 cup measuring cup, poured 1/4 water and then the gelatin, mixed it and let it set and then added 1/2 cup hot water and after mixing everything else as instructed, I added the entire mixture which was quite watery into the mousse and it worked out perfectly fine. No clumping. I think the trick is to use a stand mixer because this would incorporate it perfectly.
Thank you so much for your amazing recipe. Can’t wait to share it with my friends tomorrow!!
I was able to make a 13″ pan and 5″ loaf pan… I hope to be able to save the 5″ for my moms birthday in a few days. Do you think the mousse will still be good after 2-3 days?