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A creamy, decadent, rich dessert, this Bailey’s Chocolate Mousse ABSOLUTELY hits the spot after dinner. Make it ahead and keep in the refrigerator until ready to devour!
Need a really easy, really tasty and impressive dessert for a special occasion (a Tuesday night totally counts)?
I’m all about booze in food, and especially my desserts. This is a lovely after dinner treat that will delight dinner guests, or… just you if you decide not to share! Hehe.
This is SUPER easy (yay!) and comes together very quickly. In fact, the first time I made this, The Husband went outside to swim with the boys, while I whipped this up and put in the fridge to set. I then joined them in the pool.
After we were done swimming, and eating dinner – these were ready to be devoured… AFTER the boys were in bed, of course! Ha, no really. We stash these in the fridge because we don’t want to have to share with the boys. I mean, all that alcohol… and chocolate… and deliciousness…
Why this recipe works:
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.
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.
Ingredients:
Full, printable recipe below – just scroll down to 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
- Cream – use heavy whipping cream
- Irish Cream – Bailey’s or any other brand works great
- Vanilla extract
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
- Before you begin, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
- 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).
- 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 can’t wait any longer. I mean YOU ARE READY TO SERVE.
- Just before serving, add some whipped cream and chocolate shavings to the top.
- Devour.
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Bailey’s Chocolate Mousse
Suggested Equipment
Ingredients
- 2 tsp plain gelatin
- 2 Tbs cold water
- 1/4 cup boiling water
- 1/2 cup sugar
- 4 Tbs unsweetened cocoa powder
- 1 1/2 cups heavy cream
- 1/2 cup Bailey’s Irish Cream or a similar product
- 1 tsp vanilla extract
Garnish
- Whipped cream
- Chocolate shavings
Instructions
- Before you begin, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
- 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).
- 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 can’t wait any longer. I mean YOU ARE READY TO SERVE.
- Just before serving, add some whipped cream and chocolate shavings to the top.
- Devour.
Tips & Notes:
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Source: Adapted from http://www.lemontreedwelling.com
Jen R says
Can I make it without alcohol? How would the recipe be adjusted? What could I substitute? I liked that I didn’t need eggs or a double boiler and chocolate, so I want to keep this recipe.
Pat Geller says
This tasted very good and was a big hit with everyone at dinner. However, I ended up with tiny bits of gelatin which distracted from the creamy texture. Any idea of what went wrong and how I can avoid this from happening the next time? Thank you.
Kylee says
That sometimes happens to me – I reduce the time that I let the gelatin sit, and mix it in quickly
Jan says
Can you use this as a cake filling?
Kylee says
I don’t think it is solid enough to hold up under a layer cake, but injected into cupcakes – yes!
Bea says
I love this recipe!! It just so happens, I have plenty of Bailey’s..of course I’m just trying to keep it from getting old..lol .
Kylee says
That’s awesome, Bea!! Glad YOU have plenty of Bailey’s. I “panicked” and drank all mine 😉
christie says
chocolate mousse is easy to make and really interesting post.
Jen says
Can you substitute Rum Chata for Bailey’s? Or will it affect the mousse?
Kylee says
I have not tried that! Is Rumchata creamy?
Kim says
Has anyone tried to sub with kahlua?
Kylee says
I have! It’s pretty good! If you’re into kahlua, check out these mini kahlua cheesecakes….
Lis @ The Fare Sage says
I’m all about booze in desserts too – love this recipe, thanks!!!