This Chocolate Mousse recipe is a chocolate lovers dream come true. It’s rich and easy to make. Complete with an Irish twist making it perfect for St. Patrick’s Day too.
Traditional chocolate mousse can’t be beat for deep chocolate flavor and luscious texture.
This version is changed up to mix in some Baileys Irish Cream liqueur. It gives just a hint of extra rich flavor.
This chocolate Baileys mousse is unforgettable. Made richer with mascarpone cheese, strong coffee and Baileys Irish Cream, it very well may become your new favorite!
It’s naturally gluten-free too.
Maybe you found this looking for a St. Patrick’s Day dessert. Or are a chocolate lover wanting an easy chocolate mousse recipe that never disappoints. In either case you’ve landed in the right place.
It’s a spin on a classic dessert with an Irish element making it delicious any time.
Easy Baileys Chocolate Mousse recipe
This classic dessert is a perfect choice for the holiday (any holiday really) or a special meal.
Our chocolate mousse recipe is very rich. It’s served in ramekins and a little goes a long way!
Using bittersweet chocolate makes the chocolate flavor deep and rich. Prepared coffee is a trick that makes the chocolate flavor even stronger!
Bailey’s Irish Cream liqueur is a creamy, smooth liqueur that’s a favorite too. It’s made with a combination of Irish Whiskey, cream and other flavorings.
It’s smooth enough to drink on it’s own, in cocktails or other recipes (this Baileys Cheesecake for instance).
I’ll note ‘Bailey’s’ and Irish Cream liqueur are often used interchangeably to mean the same thing. Bailey’s is a brand that makes Irish cream liqueur, and probably the most well known.
There are other brands too and any will work in this recipe.
There is also no gelatin in this recipe. This makes it thicker and not as airy as a traditional mousse using gelatin. We personally love that (and it makes the recipe easier to make).
No Egg Chocolate Mousse
Most traditional chocolate mousse recipe use eggs. This recipe does not.
Instead it uses mascarpone cheese. This creamy, soft Italian cheese gives the mouse structure and a cream texture so it does not require eggs.
Recipe Ingredients + Notes
Bittersweet chocolate. Either baking chocolate chips or a baking bar chopped can be used. Bittersweet chocolate gives the signature rich chocolate flavor.
Mascarpone cheese. You’ll find this soft Italian cheese where you’d buy cream cheese. It’s in the same type container (is very similar in texture to cream cheese).
Mascarpone cheese gives a creamy texture to the chocolate mousse. Bring it to room temperature before starting the recipe.
Granulated sugar. Adds the sweetness.
Coffee. Use strong prepared coffee which has cooled slightly.
Irish Cream liqueur. This can be Bailey’s or another Irish cream brand.
Heavy Whipping Cream. Heavy cream will be whipped then folded into the chocolate mousse.
How to Make it – Step-by-Step
STEP 1. Melt the chocolate
Either use a double boiler method or a microwave if using baking chips to melt the chocolate.
Allow to cool 5-10 minutes.
STEP 2. Mix the mascarpone cheese and liquids
Using a mixer (stand or hand held) beat the mascarpone cheese until smooth.
Beat in the sugar.
At low speed beat in the prepared coffee and Baileys. Increase to medium speed to fully mix all ingredients together.
STEP 3. Add the melted chocolate
Stir in the slightly cooled melted chocoalte.
STEP 4. Add the whipping cream
Using a mixer beat the heavy whipping cream until stiff peaks form.
STEP 5. Finish the Baileys chocolate mousse
Fold the whipped cream into the chocolate mixture.
Spoon the Bailey mousse into 6 ramekins or serving dishes. Cover and chill until set (2-3 hours).
Serve with berries or chocolate shavings on top (both optional).
Typically gelatin is used to make a mousse thicker. This recipe does not use any gelatin. In our testing we feel it has a wonderful texture and thickness so no gelatin is required.
No. Pudding is cooked and thickened through cooking. Mousse is thickened through stirring in whipped cream and melted chocolate. The texture of mousse is usually more airy than pudding.
Cover the ramekins with plastic wrap and store in the refrigerator for 4-5 days.
More Recipes You’ll Love!
Irish Chocolate Mousse with Baileys
- 6 ounces Bittersweet Chocolate (chocolate chips or a bar chopped)
- 4 ounces Mascarpone Cheese room temperature
- 2 tablespoons Granulated Sugar
- 2 tablespoons strong Coffee cooled to room temperature
- 2 tablespoons Baileys Irish Cream
- ½ cup Heavy Whipping Cream
- Optional topping: mixed fresh berries whipping cream
- Place the chocolate in a heatproof metal bowl on top of a saucepan of boiling water. Stir often until the chocolate melts fully. Remove from heat to cool for 5-10 minutes.
- Using a mixer, beat the mascarpone cheese until smooth. Add the sugar; beat to combine.
- Starting at a slow mixing speed add the coffee and Baileys. Once the liquid begins to mix in, increase the speed to medium to fully incorporate all the ingredients. Stir the mixture into the slightly cooled chocolate.
- Whip the heavy cream until stiff peaks appear (but not so much that it becomes dry). Fold the cream into the chocolate mixture.
- Spoon the mousse into 6 ramekins, cover and chill until set; 2-3 hours (or overnight).
Originally published: March 15, 2015