Baileys Chocolate Mousse Delight
Silky chocolate mousse kissed with Baileys, folded with clouds of whipped cream for an elegant, no-egg dessert. Make ahead and serve chilled.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup heavy whipping cream divided; chill mixing bowl
- 6 oz semisweet chocolate, finely chopped choose good quality
- 0.5 cup Baileys Irish cream liqueur room temperature
- 3 tbsp granulated sugar adjust to taste
- 1 tbsp unsweetened cocoa powder Dutch-process or natural
- 1 tsp pure vanilla extract
- 0.5 tsp instant espresso powder optional, boosts chocolate flavor
- 1.5 tsp unflavored powdered gelatin
- 3 tbsp cold water for blooming gelatin
- 0.125 tsp fine sea salt pinch
- 2 tbsp dark chocolate shavings for garnish (optional)
Instructions
Preparation Steps
- Chill a mixing bowl and beaters in the freezer for 10 minutes.
- Bloom gelatin by sprinkling it over the cold water. Let stand 5 minutes.
- Warm 1/2 cup of the cream until steaming. Pour over chopped chocolate and rest 1 minute.
- Whisk until smooth, then mix in cocoa, sugar, and salt until dissolved.
- Stir in Baileys and vanilla. Whisk until glossy, then let cool to just warm.
- Melt the bloomed gelatin gently in the microwave for a few seconds. Whisk into the chocolate mixture.
- Whip the remaining cream in the chilled bowl to soft peaks. Sprinkle in espresso powder and whip to medium peaks.
- Fold the whipped cream into the chocolate mixture in two additions until no streaks remain.
- Spoon into 6 small glasses. Chill until set, about 2 to 3 hours. Garnish with chocolate shavings.
Notes
Swap the Baileys for coffee liqueur or strong cold brew for a lighter, boozy vibe. For a minty twist, add 1/8 tsp peppermint extract. Chill serving glasses ahead for faster set, or freeze 10 minutes just before serving for extra-cold mousse. Store covered in the fridge up to 3 days.
This recipe is an original creation inspired by classic Baileys Chocolate Mousse Delight flavors. All ingredient ratios and instructions are independently developed.