baileys chocolate mousse




Prep Time


Cook Time

A lovely rich mousse that can be made in advance and topped with whipped cream just before serving.



For the baileys chocolate mousse

  • 260g dark chocolate — chopped
  • ½ cup Baileys liqueur
  • 1½ cups cream
  • 3 eggs
  • White and dark chocolate shards and mint sprigs, to garnish (optional)

For the cream topping

  • ½ cup cream
  • 2 tablespoons Baileys liqueur
  • 1 teaspoon caster sugar


For the baileys chocolate mousse

  • Place the chocolate, Baileys and ¼ cup of the cream in a large heatproof or microwave-safe bowl. Set the bowl over a pan of simmering water or microwave for 1 minute then in 20-second bursts, stirring between bursts, until the chocolate is melted and the mixture is well combined.
  • Leave for 10 minutes to cool.
  • Separate the eggs. Stir the egg yolks into the cooled chocolate mixture.
  • In a clean bowl, beat the egg whites until stiff peaks form.
  • Whisk the remaining 1¼ cups of cream until firm peaks form.
  • Add the whipped cream to the chocolate mixture and stir to combine well.
  • Add the egg whites to the chocolate mixture and fold gently to combine.
  • Divide between 6 serving glasses and refrigerate to set.
  • To make the Cream Topping, beat all the ingredients together until soft peaks form.
  • Top each mousse with Cream Topping and garnish with chocolate shards and mint, if desired.