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Bailey’s Chocolate Mousse Recipe

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★★★★★

4.7 from 90 reviews

This Bailey’s Chocolate Mousse is a rich and creamy dessert combining the luscious flavors of cocoa and Baileys Irish Cream. Smooth, airy, and beautifully balanced, it’s perfect for special occasions or an indulgent treat. The mousse is lightened by whipped heavy cream and set with gelatin for a delicate texture that melts in your mouth.

Ingredients

Scale

Gelatin Mixture

  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1/4 cup boiling water

Mousse

  • 1/2 cup granulated sugar
  • 2 tablespoons cocoa powder (add 1 additional tablespoon for more intense chocolate flavor)
  • 1 1/2 cups heavy cream, very cold
  • 1/2 cup Baileys Irish Cream, very cold
  • 1 teaspoon vanilla extract

Instructions

  1. Chill Equipment: Before starting, place your mixing bowl and beaters in the freezer for 15-20 minutes to chill. This step helps the cream whip better for a light mousse texture.
  2. Bloom Gelatin: Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Stir gently and let it stand for about 1 minute to soften and bloom.
  3. Dissolve Gelatin: Pour 1/4 cup boiling water over the softened gelatin and stir until completely dissolved. Set aside to cool while preparing the rest of the mousse.
  4. Mix Dry Ingredients and Cream: In a large chilled mixing bowl, combine the granulated sugar and cocoa powder. Add the very cold heavy cream to this mixture.
  5. Whip Cream Mixture: Using an electric mixer at medium-high speed, beat the cream, sugar, and cocoa until stiff peaks form. This means the cream should hold its shape when the beaters are lifted.
  6. Incorporate Baileys, Vanilla & Gelatin: With the mixer running at high speed, gradually pour in the Baileys Irish Cream, vanilla extract, and the cooled gelatin mixture. Continue beating until soft peaks form and the mixture is well combined, giving the mousse a smooth and luscious consistency.
  7. Set and Chill: Let the mousse stand for 5 minutes to thicken further. Then spoon it into individual serving dishes. For faster setting, consider chilling the serving bowls beforehand.
  8. Refrigerate: Place the mousse in the refrigerator and chill for 1 hour or until set and ready to serve.

Notes

  • Chilling the bowl and beaters before whipping helps achieve better volume in the mousse.
  • Add an extra tablespoon of cocoa powder for a deeper chocolate flavor.
  • Ensure the Baileys and cream are very cold to help maintain the mousse’s airy texture.
  • The gelatin ensures the mousse sets firmly yet remains light and creamy.
  • For a non-alcoholic version, substitute Baileys with an equal amount of milk or cream.

Keywords: Baileys chocolate mousse, Irish cream mousse, no-bake mousse, chocolate dessert, creamy mousse, easy chocolate mousse

Find it online: https://kitchenwithkai.com/baileys-chocolate-mousse-recipe/