Chocolate Bailey’s Mousse with Espresso Whip

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

Three crystal glasses filled with Chocolate Bailey's Mousse and topped with coffee whipped cream

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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. 

Bailey’s 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!

Back to how I only like Baileys or whiskey of any form in a cream format, I got to thinking, “What if made a dessert out of it?” A deconstructed Irish Cream Coffee if you will. 

Four Chocolate Bailey's Mousses topped with whipped cream and chocolate shavings on a black background

It took a few batches in the kitchen to get a light fluffy Bailey’s 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!

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

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 Chocolate Mousse with Bailey’s 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 Bailey’s Irish Cream makes this a dessert worth of a St. Patty’s Day celebration!
  • Easy Recipe. Follow the simple steps to create this gluten free chocolate mousse at home using basic ingredients and kitchen tools.

Ingredients For Chocolate Bailey’s Mousse

  • 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 Bailey’s 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

How to make Chocolate Bailey’s Mousse

Double boiler on a glass top stove filled with cream
egg whites whipped to firm peaks in a glass bowl
  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.  
One bowl of fluffy egg whites and another bowl of melted chocolate on a marble table
A bowl of unset chocolate mousse with a spatula
  1. Slowly fold in the cooled chocolate mixture into the egg white mixture until combined.
  2. 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!

A close up of a Chocolate Bailey's Mousse served in a fluted crystal glass with whipped cream on a black background

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

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

Chocolate Bailey’s Mousse FAQs

Can you freeze chocolate mousse?

Actually, yes! It won’t be exactly the same consistency when it thaws, but I’ll let you in on a secret: frozen mousse is absolutely delicious.

Do you need to refrigerate Bailey’s Irish cream after opening?

Surprisingly no. The alcohol works as a natural preservative.

How long is Bailey’s good for once opened?

Once opened Baileys is good for up to 24 months if stored at room temperature.

What is the alcohol content of Baileys?

One fluid ounce of Bailey’s is 17% alcohol by volume. This Irish Cream Coffee Mousse recipe contains 1.5 fluid ounces but is separated into 4 servings. So each serving of the chocolate mousse recipe would be about 6.3% alcohol by volume.

Want More Delicious Chocolate Recipes?

Close up of a Baileys chocolate mousse dessert with whipped topping and chocolate shavings.

Chocolate Bailey’s Mousse with Espresso Whip

Alisa Infanti | The Delicious Spoon
A deliciously decadent Chocolate Bailey's Mousse that will have your tastebuds doing an Irish jig! The fluffy mousse is made with Baileys Irish Cream and is topped with fresh espresso whip.
4.75 from 4 votes
Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, Irish
Servings 4 servings
Calories 605 kcal

Equipment

  • Large Bowl
  • Medium bowl
  • Double boiler
  • Hand Mixer
  • Spatula
  • Measuring Cups
  • Measuring Spoons
  • Oven
  • 4 small cups

Ingredients
  

Baileys Chocolate Mousse

  • 1 cup semi-sweet chocolate chips
  • ¼ cup whipping cream
  • ½ tsp vanilla
  • 3 tbsp Bailey's Irish Cream
  • 3 eggs whites only yolk discarded
  • 1 pinch salt

Coffee Infused Whip

  • 1 cup whipping cream
  • 2 tbsp sugar
  • 1 tsp instant espresso powder

Instructions
 

  • Add water to the bottom pop of a double boiler and bring to a boil over medium-high heat. In the pot above the boiling water add 1 cup of semi-sweet chocolate chips, 1/4 cup whipping cream 1/2 tsp vanilla. Stir continually until chocolate is melted and the whipping cream is combined. Remove from heat.
  • Add in 3 tbsp of Bailey's and mix well. Set aside to cool.
  • In a large bowl add 3 egg white and a pinch of salt. Mix on with a hand mixer on medium high until firm peaks form. About 3 minutes
  • Gently fold the chocolate mixture into the egg whites with a spatula until well combined. Do not over mix or the egg whites will deflate and you will not end up with a light and fluffy mousse.
  • Pour chocolate mousse mixture evenly into 4 small cups and place in the fridge for one hour to set.

Coffee Infused Whipped Cream

  • In a large bowl add 1 cup of cold whipping cream, 2 tbsp of granulated sugar and 1 tsp of instant espresso. Beat with a hand mixer on medium-high for about 4 minutes or until whipping cream becomes light and fluffy. Similar to a typical whipped cream.
  • Add whipping cream to the top of the set chocolate mousse and top with sprinkles, cocoa powder etc. Serve.

Nutrition

Serving: 1servingCalories: 605kcalCarbohydrates: 56.7gProtein: 8.6gFat: 34.4gSaturated Fat: 21.4gCholesterol: 64mgSodium: 108mgPotassium: 71mgFiber: 0gSugar: 45.8gCalcium: 26mgIron: 1mg

Notes

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

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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For the step-by-step version of this recipe, check out the How to Make Irish Cream Coffee Mousse Story.

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