Bailey's Chocolate Mousse
Silky dark-chocolate mousse lifted with Irish cream liqueur and crowned with whipped cream.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 4 hours 30 minutes.
- Serves 6 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
Ready in 4 hours 30 minutes, this bailey's Chocolate Mousse serves 6. Bailey's chocolate mousse is a chilled make-ahead dessert that suits St.
Helpful guides
Instructions
Combine the chopped chocolate with 1/2 cup of heavy cream in a heatproof bowl set over barely simmering water. Stir often until smooth and glossy, then lift the bowl off the heat. Do not let water touch the chocolate, which can seize into grainy clumps.
Whisk the yolks and sugar in a separate bowl until pale and slightly thick. Spoon 1/2 cup of the warm chocolate mixture into the yolks while whisking constantly to temper them. Pour the yolk mixture back into the chocolate and cook gently, stirring, to 160 degrees.
Remove from the heat and stir in the Irish cream liqueur, vanilla, and salt until fully blended. Cool the base at room temperature for 15 minutes, stirring occasionally, so it thickens slightly without setting. It should coat the back of a spoon.
Whip the remaining 1.5 cups of heavy cream in a chilled bowl to soft peaks that curl at the tips. Fold one-third into the chocolate base to lighten it, then fold in the rest gently with a spatula. Stop as soon as no white streaks remain.
Spoon the mousse into six small cups or glasses and smooth the tops. Cover loosely and refrigerate at least 4 hours or overnight until firmly set. The cold rest deepens the flavor and gives clean spoonfuls when serving.
Top each cup with extra whipped cream, chocolate shavings, and raspberries just before serving. Keep cups refrigerated until the moment they go to the table. Each serving has about 390 kilocalories.
Discard mousse held above 40 degrees longer than 2 hours.
Troubleshooting — fixes, not repeats
- If chocolate seizes into lumps, moisture reached the bowl; stir in hot cream 1 tablespoon at a time until smooth again before continuing.
- If yolks scramble, the chocolate was too hot during tempering; warm the base gently and whisk constantly, keeping the thermometer near 160 degrees.
- If mousse turns dense, the whipped cream was overbeaten or overfolded; whip only to soft peaks and fold with a light hand.
- If cups refuse to set, chilling ran short or cream ratios shifted; refrigerate overnight and measure chocolate and cream exactly next time.
Make it your way
- Old Dhaka style: Fold in 1/2 cup of crushed mint sandwich cookies for texture contrast.
- Serving with rice or naan: Serve layered with crushed shortbread in tall glasses for a parfait style.
- For an alcohol-free version, replace the liqueur with 2 tablespoons of strong cooled coffee plus 1 teaspoon of vanilla.
- Top with salted caramel sauce instead of berries for a sweeter finish with the same chilled method.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Do not freeze mousse cups, since thawing turns the texture grainy and watery.
FAQ
Is the egg safe in this mousse?
Yes, when tempered correctly. The yolks cook gently with the warm chocolate base to 160 degrees, which sets them safely while keeping the texture silky. Use a thermometer rather than guessing, and refrigerate the finished cups promptly below 40 degrees.
Can I make mousse without alcohol?
Yes. Replace the 3 tablespoons of liqueur with strong brewed coffee or extra cream plus vanilla. The chocolate flavor stays rich and the setting method is unchanged. Label the cups if serving both versions at one gathering.
Why did my mousse turn out runny?
Underwhipped cream, warm base, or short chilling are the usual causes. Whip to true soft peaks, cool the chocolate base before folding, and chill a full 4 hours. Measure chocolate by weight, since too little chocolate weakens the set.