Dark Chocolate Mousse With Baileys Irish Cream Liqueur Recipe – Australian Special
Dark chocolate mousse with Baileys Irish Cream is pure indulgence: deep, velvety dark chocolate melds with smooth Irish cream liqueur for a dessert that’s luxurious yet approachable. Light whipped cream and softly beaten egg whites lift the texture to a cloud-like richness, while a hint of salt enhances the chocolate’s depth. Whether you’re celebrating an event or simply craving something sophisticated, this dessert delivers elegance and comfort in every spoonful.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Mousse Ingredients:
- 6 oz (170 g) dark chocolate (70% cocoa), chopped
- 2 tbsp Baileys Irish Cream Liqueur
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
- Pinch of salt
For Garnish (optional):
- Whipped cream
- Shaved chocolate
- Fresh berries
- Mint leaves
Melt the Chocolate:
Prepare a Double Boiler: Set a heatproof bowl over a pot of simmering water (make sure the bowl doesn’t touch the water). Alternatively, use a microwave in short bursts.
Melt Chocolate: Place the chopped dark chocolate in the bowl. Stir occasionally until completely melted and smooth. Remove from heat and let cool slightly. Stir in the Baileys Irish Cream Liqueur.
Whip Egg Whites:
Beat Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form.
Add Sugar: Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
Prepare the Cream:
Whip Cream: In another bowl, whip the heavy cream until it forms soft peaks.
Combine Ingredients
Mix Egg Yolks: In a separate bowl, lightly beat the egg yolks. Gently fold the melted chocolate mixture into the egg yolks.
Make the White Wine Sauce:
Fold in Egg Whites: Carefully fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites until no streaks remain. Be careful not to deflate the mixture.
Fold in Whipped Cream: Gently fold the whipped cream into the chocolate mixture until well combined and smooth.
Chill the Mousse:
Transfer to Glasses: Spoon or pipe the mousse into serving glasses or bowls.
Refrigerate: Chill in the refrigerator for at least 2 hours, or until set.
Garnish and Serve:
Garnish: Before serving, top with a dollop of whipped cream, shaved chocolate, fresh berries, or mint leaves if desired.
Serve:
Enjoy: Serve chilled and enjoy your rich and creamy dark chocolate mousse with a hint of Baileys Irish Cream Liqueur!
Recipe Notes:
Use high-quality dark chocolate (70% cocoa or more) for the best flavor and richness.
If raw eggs concern you, use pasteurized eggs or an egg substitute crafted for mousses.
Chill at least 2 hours (or overnight) so the mousse fully sets and develops flavor.
Be gentle when folding whipped egg whites and cream so as not to deflate the air—you want a light, airy mousse.
Garnish just before serving with whipped cream, shaved chocolate, fresh berries or mint leaves for visual and flavor contrast.
