Bailey's Chocolate Mousse

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Bailey’s Chocolate Mousse is a creamy, decadent, rich dessert. It absolutely hits the spot after dinner.

Make it ahead and keep in the refrigerator until ready to devour!

Step-by-step photos and instructions are below!

chocolate mousse in a glass with whipped cream

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!

If you’re not into booze in your food, leave out the Bailey’s, it will just be chocolate mousse, and you really can’t be mad at that!

This is SUPER easy (yay!) and comes together very quickly. Do yourself a favor, and chill the bowl and beaters before you start!

If you’re into mousse, and why wouldn’t you be? Try this Coffee Mousse that is ALSO to die for.

What you'll find in this post: hide

1 Why you’ll love this recipe

2 Frequently Asked Questions

3 Recommended Equipment/Tools

4 Recipe Ingredients and Possible Substitutes

5 How to make this recipe

6 Kylee’s Notes

7 Bailey’s Chocolate Mousse

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Why you’ll love this recipe

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.

Frequently Asked Questions

What is Chocolate Mousse made of?

It’s essentially flavored whipped cream that is stabilized and made mousse-like with the addition of gelatin.

What is the difference between Chocolate Mousse and Chocolate Pudding?

Mousse is fluffy and creamy and made from cream and sugar whereas pudding is a cooked milk and sugar base with a thickener.

Why is it called Chocolate Mousse?

It’s pronounced like moose and comes from a French word that means froth or foam.

What does “soft peaks” mean?

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.

I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

Recommended Equipment/Tools

Mixing Bowl
Hand Mixer

Recipe Ingredients and Possible Substitutes

The full list of ingredients and quantities is found in the printable recipe card below.

ingredients to make chocolate mousse laid out and labeled

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 this recipe

Scroll for Recipe

The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Get prepped

Before you begin, prep bowl and beaters by placing in the freezer for 15 minutes to chill.

Dissolve and mix gelatin

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.

beating to soft peaks for chocolate mousse

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.

step by step finishing up chocolate mousse

Serve

Just before serving, add some whipped cream and chocolate shavings to the top.

Devour.

spoonful of chocolate mousse showing texture

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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Source: Adapted from Lemon Tree Dwelling