Bailey’s Chocolate Mousse
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Need a really easy, really tasty dessert for a random Tuesday (or something fancier)?
I’m all about boozy desserts, and this one’s a winner. Rich, creamy chocolate mousse with a splash of Bailey’s. Not into the booze? Leave it out and it’s still delicious.
Super simple to make. Do yourself a favor and chill the bowl and beaters first!
If you’re into mousse, and why wouldn’t you be? Try this Coffee Mousse that is ALSO to die for, my Pumpkin Mousse for an easy Fall dessert, or enjoy my Boston Cream Poke Cake too.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Easy. It’s literally something to whip together, then set up in the fridge.
- Make ahead. This is an excellent choice to make for a dinner party because it’s all done ahead. All you have to do after dinner is grab these, add some whipped cream and shave/grate some chocolate over the top.
FAQs
It’s essentially flavored whipped cream that is stabilized and made mousse-like with the addition of gelatin.
Mousse is fluffy and creamy and made from cream and sugar whereas pudding is a cooked milk and sugar base with a thickener.
It’s pronounced like moose and comes from a French word that means froth or foam.
It is a way to describe the consistency of something. Basically, when you lift your beaters, the peaks of the cream should flop over immediately. Medium peaks hold their shape except for the tip, and stiff peaks stay straight up when you lift your beaters.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Gelatin. Make sure this has dissolved
- Cold water. We dissolve the gelatin in cold water. Make sure it’s fully dissolved.
- Boiling water.
- Sugar. Regular white sugar
- Cocoa powder. You may wish to sift this if yours is especially lumpy.
- Cream. Use heavy whipping cream, do not substitute for half and half or milk!
- Irish Cream. Bailey’s or any other Irish Cream works great. Leave out if you are serving to children.
- Vanilla extract.
How to make Bailey’s Chocolate Mousse
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped
Before you begin, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
Dissolve and mix gelatin
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Mix the gelatin into the cold water in small bowl and let sit about a minute, to soften/gel.
Add boiling water then stir until gelatin is completely dissolved. Let stand to cool (it will resemble a thick paste).
Make the mousse base
Combine the sugar and cocoa in small mixing bowl and add the heavy cream.
Beat at medium speed until stiff peaks form.
Add in Bailey’s, vanilla, and gelatin mixture, beating continuously at high speed until well blended (soft peaks).
Pour into serving dishes and refrigerate for about an hour, or until you are ready to serve.
Serve
Just before serving, add some whipped cream and chocolate shavings to the top.
Devour.
Kylee’s Notes
Before you begin, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
Do not overbeat – it will become gummy and gluey and the texture won’t be as fluffy.
Soft peaks: When you lift your beaters, the peaks of the cream should flop over immediately.
Stiff peaks: Stay straight up when you lift your beaters.
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- Oreo Dirt Pudding Parfaits. Make this classic chocolatey deliciousness into individual servings, for an easy dessert!
- Old Fashioned Buttermilk Pie. Flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
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Source: Adapted from Lemon Tree Dwelling
Bailey’s Chocolate Mousse
Equipment
Ingredients
- 2 teaspoons plain gelatin
- 2 tablespoons cold water
- 1/4 cup boiling water
- 1/2 cup white sugar
- 4 tablespoons unsweetened cocoa powder sift, if extra lumpy
- 1 1/2 cups heavy cream
- 1/2 cup Bailey's Irish Cream or a similar product
- 1 teaspoon vanilla extract
Garnish
- 1/2 cup whipped cream
- 2 tablespoons chocolate shavings
Instructions
Get prepped
- Before you begin, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
Dissolve the gelatin
- Mix the 2 teaspoons plain gelatin into the 2 tablespoons cold water in small bowl and let sit about a minute, to soften/gel.
- Add 1/4 cup boiling water then stir until gelatin is completely dissolved. Let stand to cool (it will resemble a thick paste).
Make the mousse
- Combine the 1/2 cup white sugar and 4 tablespoons unsweetened cocoa powder in small mixing bowl and add the 1 1/2 cups heavy cream.
- Beat at medium speed until stiff peaks form.
- Add in 1/2 cup Bailey's Irish Cream, 1 teaspoon vanilla extract, and gelatin mixture, beating continuously at high speed until well blended (soft peaks).
- Pour into serving dishes and refrigerate for about an hour, or until you are ready to serve.
Serve
- Just before serving, add some 1/2 cup whipped cream and 2 tablespoons chocolate shavings to the top.
- Devour.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in April of 2016. It was republished with updated photos in November of 2021.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Thank you for sharing! Made it in a jiffy using Bailey’s S’mores I had on hand. Wow!
Looks great
I am going to
Try make it for Thanksgiving
This is absolutely delicious. I had all the ingredients but the gelatin. A google search gave several substitutions for it and I chose corn starch. It was sooooo good. Thanks for the recipe.