Baileys Chocolate Mousse

Baileys® Chocolate Mousse

A light yet rich dessert that combines Baileys with fresh cream and dark chocolate.


  • 100ml Baileys Original Irish Cream
  • 200g good quality milk/dark chocolate
  • 2 eggs, separated
  • 25g butter
  • 2 tbsp golden caster sugar
  • 0.4 units per serve

whip It Up

  1. 1First melt the chocolate in a bowl over a pan of simmering water. Once it's melted take it off the heat to save it burning. You could also melt the chocolate in a microwave.
  2. 2Next melt the butter and add it to the chocolate along with the egg yolks. Stir until you've got a smooth, silky mixture.
  3. 3In another bowl whisk the egg whites (use an electric mix if you've got one) until they form soft peaks. Add the sugar a little at a time and continue to whisk until the mixture is shiny and the peaks are stiff.
  4. 4Fold the egg whites into the chocolate mix along with the Baileys. Then divide your mousse between four tumblers and pop it in the fridge for a couple of hours.
  5. 5When you're ready to serve, whip up the whipping cream until it forms stiff peaks.
  6. 6Add a good spoonful of whipped cream to the top of each mousse and decorate with crumbled or flaked chocolate.

Serving tips

    • Short on time? Chill your tumblers first then divide the mixture between them before popping them into the fridge for about 30 minutes.
    • We recommend you serve your mousse in a chunky glass tumbler for a cosmopolitan feel, but you could also serve it in a chic cocktail glass, earthy ceramic pot or traditional trifle bowl.
    • Feeling fruity? Decorate your mousse with a few raspberries or black cherries.

Impress your friends

The word mousse literally means 'foam' because of its light, airy quality. The French whipped up the first ever mousse and it was probably savoury not sweet.

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