Chocolate Baileys Mousse with Espresso Whip

A deliciously decadent Chocolate Baileys Mousse that will have your taste buds doing an Irish jig! Fluffy chocolate mousse made with Baileys Irish Cream topped with fresh espresso whip.

I have never been a whiskey fan but give me a little Baileys in my coffee and we will be best friends for life! If you are not familiar with Baileys Irish Cream let me fill you in. 

Baileys is a combination of Irish Whiskey, of course, and a touch of chocolate and vanilla and lots of rich cream. A smooth drink that is perfect for sipping on the rocks or, you guessed it, in coffee.

Speaking of which, if you’ve never had Irish Coffee before, you’re definitely missing out!

It took a few batches in the kitchen to get a light fluffy Baileys chocolate mousse that was the right combo of boozy and chocolate. Then, I topped it with a fresh whipped cream made with a little instant espresso to tie it all together. Yum!

Lou is a chocolate mousse and chocolate pudding fanatic and eats it every chance he gets. Even oddly at the end of a huge Chinese buffet mousse is his go-to dessert. So if he loved it I know you will too!

What Makes This Recipe Great

• Heavenly Flavor Combo. The rich taste of chocolate mousse pairs perfectly with Baileys Irish Cream.
• Velvety Texture. The light, fluffy texture of the simple chocolate mousse is enough to satisfy a sweet tooth without feeling too heavy.
• Perfect for St. Patrick’s Day. The addition of Baileys Irish Cream makes this a dessert worth of a St. Patty’s Day celebration!
• Easy Recipe. Follow the simple steps to create this light chocolate mousse at home using basic ingredients and kitchen tools.

My husband the taste tester leapt at the chance to taste and this time his response… “You should sell this!”

Ingredients You’ll Need

• Baileys Irish Cream – Adds a boozy and creamy flavor to the chocolate mousse.
• Semi-sweet Chocolate Chips – Forms the base of the chocolate mousse, providing a sweet and chocolaty foundation.
• Whipping Cream – Adds a creamy and smooth texture to both the chocolate mousse and espresso whip.
• Vanilla Extract – Complements the chocolate and Baileys flavors perfectly.
• Eggs (Whites Only) – Whipped to stiff peaks, egg whites give the mousse its light and airy texture.
• Salt – Balances the flavors in the Baileys chocolate mousse.
• Instant Espresso Powder – Infuses the whipping cream with a coffee flavor.
• Granulated Sugar – Sweetens the whipping cream

See the recipe card below for exact quantities.

Substitutions & Variations

• Irish Cream – Substitute with another Irish cream if Baileys is unavailable.
• Chocolate Chips – Use dark chocolate chips instead of semi-sweet for a more intense flavor.
• Instant Espresso – Substitute with instant dark coffee granules if that is what you have on hand.
• Topping Ideas – Chocolate swirls, chips, cocoa powder, chocolate-covered coffee beans, or themed sprinkles like green ones for St. Patrick’s Day

You to Make Baileys Chocolate Mousse

1. Fill a small pot with water halfway and bring to a boil over medium-high heat. Place a heat resistance bowl over the top of the pot so that only the bottom of the pot sits just above the water. Add the chocolate, whipping cream vanilla to the pot. Stir constantly until the chocolate is melted and the liquid is mixed in thoroughly. Remove from heat and mix in Baileys. Set aside to cool.
2. Add the whites of 3 eggs and a pinch of salt to a large bowl and beat with a hand mixer on high for about 3 minutes or until stiff egg white peaks form.  

3. Slowly fold in the cooled chocolate mixture into the egg white mixture until combined.
4. The mousse will be runny at this point and look like there are little white bubbles of egg whites. This is what gives the mousse it’s full texture. Pour evenly into 4 small glasses and place in the fridge to set for one hour or more.  

making the coffee whipped cream

To give this simple chocolate mousse its coffee flavor, it is now time to make the espresso whip.

This coffee-infused whipped cream is made just like any other whipped cream with the addition of some instant espresso or instant dark coffee granules.

1. In a large bowl add 1 cup of cold whipping cream, 2 tbsp of granulated sugar, and 1 tsp of instant espresso powder
2. Beat on high with a hand mixer for about 3-4 minutes or until the cream has become light, fluffy, and thick just like regular whipped cream.
3. Spoon a dollop of the coffee whip on top of the chocolate mousse dessert or fill a piping bag and pipe a swirl on top. Ready to serve!

A chocolate Bailey’s mousse that will be an instant hit for St. Patrick’s Day or at any dinner party this year!

Tips

• Egg whites. I recommend making the egg whites after making the chocolate and whip cream blend. This will give some time for the chocolate mixture to cool.
• Speed up the cooling process. I sometimes place the pot of chocolate on a tea towel in the freezer for a few minutes. Do this carefully so you don’t spill it all and end up with a chocolate mess in your freezer.

Storage & Freezing

Store the Chocolate Baileys Mousse in an airtight container in the refrigerator for up to one week.

Freeze this mousse recipe for up to two months and eat it from frozen. Thawing it will cause the mouse to deflate and it won’t be the same. The sugar in the mousse will prevent it from hardening up so eating from frozen is akin to a fudgsicle texture. If you want to go the extra mile you could freeze leftovers into popsicle moulds for a fun frozen treat.

Want More Delicious Chocolate Recipes?

• Old Fashioned Chocolate Fudge
• Italian Chocolate Pear Cake
• Chocolate Covered Blueberries
• Double Chocolate Banana Muffins
• Chocolate Hot Cross Buns