Baileys Mousse With Irish Whiskey Whipped Cream
Treat yourself and your loved ones to one luscious, decadent dessert with this Baileys mousse with Irish whiskey whipped cream! Featuring the perfect airy texture and explosion of rich chocolate, everyone will fall in love with this gourmet delight after just one bite. This is one unforgettable dessert that's sure to impress.
Servings 8 servings
Calories 446kcal
Equipment
- Mixing bowls
- Stand or hand mixer
Ingredients
Baileys Mousse
- 8 ounces semi-sweet or 70% bittersweet chocolate chopped
- 4 tablespoons salted butter
- 1 teaspoon espresso powder
- 3 eggs separated
- 4 tablespoons white sugar divided
- 1 cup heavy cream
- ¼ cup Baileys Irish Cream
- ½ teaspoon vanilla extract or paste
- Fresh mint sprigs optional, for garnish
- Chocolate shavings optional, for garnish
Irish Whiskey Whipped Cream
- ½ cup heavy cream
- 2 teaspoons white sugar
- ½-1 tablespoon Irish whiskey
Instructions
Baileys Mousse
- Add chopped chocolate, butter and espresso powder to a heat-resistant bowl and place over pot of simmering water. Stir constantly until melted and smooth. Check the water to make sure it's just a simmer and not boiling. If it boils, turn down heat. Add one yolk at a time and stir until well combined in the melted chocolate and the mixture is smooth.
- In another bowl, add the egg whites and 2 tablespoons sugar. Beat until stiff peaks form.
- In a third bowl, beat the heavy cream, Baileys Irish Cream, vanilla and remaining 2 tablespoons sugar until it becomes the consistency of whipped cream.
- Gently fold in the egg whites into the chocolate until combined. Then, fold in the Baileys whipped cream. Spoon or pipe into serving glasses and chill until set, about one to two hours.
- Before serving, remove from the refrigerator for about 20-30 minutes. Top with mint, chocolate shavings and Irish whiskey whipped cream if desired. Enjoy!
Irish Whiskey Whipped Cream
- Add the heavy cream, sugar and Irish whiskey to a mixing bowl.
- Beat until it becomes the consistency of whipped cream. This can be anywhere from soft to stiff peaks, depending on personal preference. Serve with mousse.
Video
Notes
- When melting the chocolate and stirring in the egg yolks, make sure the water is just simmering, not rapidly boiling. Remember, we only want gentle heat. If the water starts boiling, turn down the heat.
- It’s best to separate the eggs when cold and then whip them once they come to room temperature. Once eggs reach room temperature, they’re easier to incorporate, but that means they can be trickier to separate.
- Before whipping the cream, chilling the stainless steel mixing bowl helps the cream come together quickly.
- I prefer to use three mixing bowls, but if you only have two bowls, first whip the egg whites and then the cream. If any fat from the cream is left in the bowl with the egg whites, it can prevent the mixture from beating properly.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1bowl | Calories: 446kcal | Carbohydrates: 25g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 93mg | Potassium: 223mg | Fiber: 2g | Sugar: 19g | Vitamin A: 934IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg