Baileys Irish Cream Mousse

This Baileys Irish Cream Mousse is just one more example of how simple is so often better when it comes to dessert. This creamy mocha mousse is blended with chocolate, coffee, and everybody’s favorite Irish liqueur. Serve up this whipped dessert in small glasses for the perfect end to any meal.

• Light cloud-like texture (lighter than my Milk Chocolate Mousse)
• No raw eggs (I use them in my Fresh Lemon Mousse) or gelatin.
• Quick set up time means this is emergency dessert material.
• A subtle nuanced flavor ~ everybody will love it!

What you’ll need to make Baileys Irish Cream mousse

This is a simple no-bake dessert made with just a few common ingredients ~ no raw eggs or gelatin.

• Baileys liqueur: you’ll only need a small amount (pick up a mini bottle if you don’t normally drink it.)
• Unsweetened cocoa powder and instant espresso powder and vanilla paste
• Cream and Ultra Creamy Cool Whip (I also provide a No Cool Whip Option)
• Whipped cream and chocolate shavings for topping

If you can whip cream you can make this egg-free mousse

1. WHIP: It’s a simple as whipping the flavored cream with the Cool Whip.
   • It takes a little longer when you beat heavy cream with Cool Whip but the result is softer peaks and a more mousse-like texture. Bonus: it’s harder to over whip, so no worries there.
2. CHILL: Spoon or pipe into small glasses and chill to set. Do it a day ahead if that’s better for you.
3. TOP: Add whipped cream and shaved chocolate to your Baileys Irish Cream mousse for serving.

Baileys Irish Cream mousse is perfect for entertaining

You can completely assemble these little glasses up to a day ahead of time. Cover with plastic to protect against refrigerator odors and just pull them out to serve when you’re ready. The texture holds up perfectly in the fridge.

Depending on the size of your glasses this recipe can serve 4-8.

My Dublin whiskey glasses

I love these inexpensive cut glass whiskey glasses, I use them for water, wine, and creamy desserts like my Irish Cream mousse. Their small size feels great in the hand, and is perfect for rich desserts. They make a super pretty presentation, too. I love to use them for puddings, rice puddings, and ice cream.

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Baileys Irish Cream Mousse

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It's essentially Irish cream in mousse form ~ light, airy, and deliciously spoonable.

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Prep Time:20 minutes minutes

chilling:2 hours hours

Total Time:2 hours hours 20 minutes minutes

Servings: 4 -6

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Equipment

• electric beaters or stand mixer

Ingredients

 

US CustomaryMetric

• 1/2 cup whipping cream
• 3 Tbsp powdered sugar
• 1 Tbsp unsweetened cocoa powder, I used Hershey's Special Dark
• 2 tsp instant espresso powder
• 2 Tbsp Baileys Irish Cream
• 1 tsp vanilla paste or extract
• 1 tub Extra Creamy Cool Whip*, thawed overnight in the fridge**

garnish, optional

• sweetened whipped cream
• chocolate shavings

Instructions

• In a mixing bowl (or stand mixer) stir together the 1/2 cup whipping cream, 3 Tbsp powdered sugar, 1 Tbsp unsweetened cocoa powder, and 2 tsp instant espresso powder until completely dissolved. Whip until it reaches soft peaks.
• Add the 2 Tbsp Baileys Irish Cream and 1 tsp vanilla paste or extract and continue whipping until medium peaks.
• Spoon the 1 tub Extra Creamy Cool Whip into the bowl and whip everything together until smooth and thickened, this may take several minutes. You should be able to see clear trail marks from your beaters in the mousse.
• Spoon or pipe the mousse into small glasses. Top with sweetened whipped cream and chocolate shaving. Chill for at least 2 hours (or overnight) before serving.
• Leftovers will keep up to 3 days covered in the refrigerator.

Notes

*No Cool Whip Option

If you’d rather skip the tub of whipped topping, you absolutely can ~ I often make this mousse with mascarpone and fresh whipped cream instead. Mascarpone adds natural richness and stability without changing the light, airy texture, and the flavor is even more luxurious.

To substitute, beat 4 ounces room-temperature mascarpone (or whipped cream cheese) until smooth, then add 1 cup cold heavy cream and whip to soft peaks. Add the cocoa, espresso, sugar, and Baileys, and continue whipping just until medium peaks form. Chill for at least 2 hours before serving.

**Forgot to thaw your Cool Whip? Put it out on the counter for 30-45 minutes while you prep everything for your mousse.

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Course: Dessert

Cuisine: Irish/American

Author: Sue Moran

Keyword: dessert, mousse, no bake, St Patrick’s Day

Nutrition

Serving: 1 serving · Calories: 280 kcal · Carbohydrates: 23 g · Protein: 3 g · Fat: 19 g · Saturated Fat: 14 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 35 mg · Sodium: 49 mg · Potassium: 122 mg · Fiber: 0.5 g · Sugar: 22 g · Vitamin A: 479 IU · Vitamin C: 0.2 mg · Calcium: 62 mg · Iron: 0.3 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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