Baileys Chocolate Mousse is deliciously light, fluffy, and infused with the sweet flavor of Baileys Irish Cream. The perfect decadent dessert for holidays and special occasions!

I’m always up for dessert… but if I’m going to eat it, it better be worth it. Forget store bought cupcakes or boxed brownies or packaged cookies. But I’ll devour homemade chocolate coconut cupcakes or frosted brownies or chocolate chip cookies!

Because homemade is ALWAYS better… and when you add Baileys? It’s ALWAYS worth it! (If you really want to go all out, start with homemade Baileys!)

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Case in point: this Baileys Chocolate Mousse recipe. It starts with an easy homemade chocolate mousse (no egg yolks or double boiler required), made even more delicious with the addition of Baileys. Not only does it add amazing Irish Cream flavor and a little bit of extra fun, but it has a deliciously silky texture that makes chocolate mouse even better.

Perfect for chocolate lovers or Baileys lovers or… better yet… both!

what you’ll need for this recipe

Unflavored gelatin – Gelatin helps to thicken and set the mousse, giving it the firm yet light, fluffy texture we expect from chocolate mousse.

Water – Water is first used to “bloom” or activate the gelatin, and then used to dissolve it. Be sure to use cold water to bloom and boiling water to dissolve.

Sugar – Granulated sugar gives this recipe its sweetness. Feel free to adjust the amount to taste.

Cocoa powder – Cocoa powder adds the chocolate flavor to the mousse. I used regular unsweetened cocoa powder, but you can also use dark cocoa powder for a dark chocolate flavor.

Cream – Heavy whipping cream (similar to double cream) is one of the key ingredients in mousse and what gives it its light, fluffy, creamy texture.

Irish Cream Liqueur – I substituted a portion of the heavy cream with Baileys Irish Cream for delicious flavor.

Vanilla – A dash of vanilla extract adds another layer of flavor to this recipe.

how to make baileys chocolate mousse

Prep the bowls & beaters. Before beginning, chill the bowls & beaters in the freezer for 15-20 minutes.

Prep the gelatin. Sprinkle the gelatin over cold water in small bowl; stir and let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Set aside to cool.

Combine the ingredients. In a large mixing bowl, combine the sugar and cocoa powder. Add the heavy cream; beat at medium-high speed using a hand mixer or stand mixer until stiff peaks form.

Add more ingredients. To the chocolate mixture, gradually add the Baileys, vanilla, and gelatin mixture. Beat continuously at high speed until well-blended and soft peaks form.

Spoon into serving dishes. Let stand 5 minutes to thicken. Spoon into serving dishes and place in refrigerator to chill. (For a faster setting mousse, chill bowls before filling.)

Chill. Chill in the fridge 1 hour or until ready to serve.

Tips for Success

Chill the bowl & beaters. Chilling the bowl and beaters by placing them in the freezer for a full 15-20 minutes before starting will help ensure that the temperature of the ingredients stays cold (a key to making this recipe work!)

Start with cold ingredients. Cold cream is key in making whipped cream AND in making mousse! So to ensure success, be sure your heavy cream and Baileys Irish Cream are both very cold.

Wait for the peaks. Before adding the Baileys, vanilla, and gelatin mixture, be sure you’ve achieved stiff peaks with the heavy cream. If not, your mousse will never thicken properly.

optional toppings

Chocolate shavings
Homemade Cool Whip
Mini chocolate chips
Chocolate ganache

More Baileys Recipes You’ll Love

Be sure to check out some more of my delicious Baileys dessert recipes!