Why You’ll Love Dark Chocolate Mousse with Baileys Irish Cream Liqueur Recipe

The deep, intense flavor of good-quality dark chocolate pairs beautifully with the creamy sweetness of the liqueur.
The mousse texture is light and foamy thanks to whipped cream and softly beaten egg white—luxurious without being overly heavy.
It can be prepared ahead of time and chilled before serving, making it a stress‑free dessert for guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

dark (semisweet) chocolate chips
2 tablespoons whipping cream
¾ cup whipping cream
1 large pasteurized egg, separated
1 tablespoon Irish cream liqueur (optional)
chocolate shavings, for garnish
fresh raspberries, for garnish

Directions

Melt the 2 tablespoons of whipping cream and the chocolate chips together in a clean, dry heat‑proof bowl set over a saucepan of simmering water. Stir until the chocolate is smooth and melted.
Remove from heat and let cool slightly. Stir in the egg yolk until fully integrated—this residual heat will “cook” the yolk.
Whip the ¾ cup whipping cream until soft peaks form. Fold about half of the melted chocolate mixture into the whipped cream gently, then fold in the rest along with the Irish cream liqueur (if using). Take care not to deflate the mixture.
Using a clean electric mixer, beat the egg white until soft peaks form. Gently fold the beaten egg white into the chocolate‑cream mixture until just combined.
Spoon the mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours.
When ready to serve, garnish with chocolate shavings and fresh raspberries.

Servings and timing

Servings: 2 to 4 (depending on portion size)
Prep time: 15 minutes
Cook/melt time: 15 minutes
Chill time: Minimum 2 hours
Total time: Approximately 30 minutes active, plus chill time

Variations

Non‑alcoholic version: Omit the Irish cream liqueur and add a teaspoon of vanilla extract for flavor.
Different spirits: Replace the Irish cream with a coffee liqueur or orange‑flavored liqueur for a different twist.
Flavor additions: Fold in some finely chopped toasted nuts (e.g., hazelnuts) or grated orange zest for added texture and brightness.
Serving styles: Serve in small ramekins or mini jars for an elegant presentation, or pipe into glasses for a layered effect with whipped cream on top.
Dark chocolate strength: Use a 70 % cocoa dark chocolate for more intensity, or a 60 % for a slightly softer flavor.

Storage/Reheating

Storage: Cover the prepared mousse and refrigerate. It is best consumed within 24 to 36 hours for optimal texture and flavor.
Re‑chilling: If the mousse has warmed, simply stir gently (to restore smoothness) and refrigerate again for 30 minutes before serving.
No reheating required: This dessert is meant to be served cold and will lose its light texture if warmed.

FAQs

How long can the mousse be stored in the fridge?

You can safely store it for up to 36 hours in the refrigerator, covered. Beyond that, the texture may degrade and it may start to separate.

Can I make this mousse ahead of time?

Yes — you can prepare it and refrigerate it for up to a day ahead. It actually benefits from chilling, so making it the day before is a great option.

Do I need to use pasteurized eggs?

Yes — using pasteurized eggs is recommended because the egg yolk is only gently “cooked” by residual heat, and the egg white remains raw. This helps reduce food‑safety risk.

Can I omit alcohol entirely?

Absolutely. Simply leave out the Irish cream liqueur and you’ll still have a delicious chocolate mousse. You may want to add a bit of vanilla extract for flavor depth.

Can I use milk chocolate instead of dark chocolate?

You can, but the final result will be sweeter and less intense in chocolate flavor. Dark chocolate (semisweet) gives better contrast and richness.

Is there a way to make this vegan or dairy‑free?

To make a vegan version: use dairy‑free dark chocolate, a non‑dairy whipping cream substitute, and skip the egg altogether (or use an aquafaba alternative). Note that texture and flavor will differ slightly.

Why do I fold the ingredients instead of mixing vigorously?

Folding preserves the air whipped into the cream and egg white, ensuring the mousse remains light and airy. Over‑mixing will deflate the mixture and result in a denser texture.

What garnishes work best?

Chocolate shavings and fresh raspberries are classic and complementary. You could also use toasted almond slivers, a dusting of cocoa powder, or a sprig of mint for freshness.

Can I make this in advance and freeze it?

Freezing is not recommended because the texture of the mousse may become grainy or separate when thawed. Best to keep refrigerated only.

What should I do if the chocolate seizes while melting?

If even a drop of water gets into the melting chocolate it may seize and become grainy. If this happens, you can add a little warmed cream (about 1–2 tablespoons) and whisk vigorously to help smooth it out — but it’s best to avoid water contact from the start.

Conclusion

This dark chocolate mousse with Irish cream liqueur is a wonderfully indulgent yet surprisingly simple dessert. With minimal active time and elegant results, it’s ideal for entertaining or treating yourself on a special occasion. The contrast of rich chocolate, airy texture, and a hint of liqueur creates a memorable finish to any meal.