Ultimate Irish Cream Chocolate Mousse

This was a quick and easy recipe to prepare with loads of richness and flavour. The recipe is not clear- does 1 cup whipped cream mean 1 cup of cream that has been whipped or 1 cup of 35% cream that needs to be whipped resulting in 2 cups of whipped cream. I erred on the side of more cream is better and also increased the Irish Cream to 1/4 c.

I would recommend this recipe for dessert when entertaining. It’s so easy to serve straight from the refrigerator to the table. The only change I made to this recipe was to the remainder of whipped cream (the part you dollop on top of the dessert after folding in the half cup into the mixture). I added 1/4th to 1/2 of a teaspoon of vanilla and a teaspoon of finely granulated sugar and whipped it again until dissolved. The mousse itself was a little stiff, but I do keep my refrigerator pretty cold (37-degrees F). Easily solved: Set on counter about 10 minutes before serving. I was a little worried initially while I was making this recipe that the serving size was going to end up being TEENSY…but by the time I folded in the egg whites I realized that it made a perfect serving size – not too large; not too small. Tip: We don’t normally indulge in Irish Cream liqueur, so it was kind of hard to swallow spending $30 for a bottle from which you only need a tablespoon of liqueur for taste. So call up a neighbor and see if you can split a bottle! Otherwise you’ll have that full bottle of liqueur until doomsday!

super easy ( remember to let your eggs sit on counter for about 30 to get to room temp before using ). I used amaretto instead of Irish cream. Family loved it!

I followed the receipe except for the Irish cream. Did was easy and tasted amazing with out Irish cream. I topped with raspberry sauce, whip cream and then shifted unsweetened cocoa powder. Valentine party dessert. Hugh hit. Thanks

i did only half of the Bailey’s and added Kuala for the other half to make Mudslide parfaits. Everyone at my work loved them and they were the first flavor to disappear.

I completely screw up this recipe!! But what ever I did make was delicious!! So go give it a try! You can’t ever go wrong with chocolate and booze!! I also served mine in cut icecream cones, like little shot glasses! excellent!!

This was a hit. I doubled the amount of Irish crème because I love the flavor. It’s perfect in serving cups or choux pastry.

this is a WONDERFUL recipe! I read through all the reviews for recomendations and did change it up a bit … I used ghiradehlli semi-sweet chocolate chips ’cause that is what I had in the house an increased the Baileys to 1/8 cup… I doubled the recipe and was the hit of the St. Patrick’s Day party that I brought it to. My husband doesn’t like sweet desserts and he LOVED this – beautiful texture and flavor … I highly recomend this

5 with changes. I gave it a 4 because the changes were noticeable. Increased Irish cream from 1tb to 4. Added 2 Tb of sugar to the whipped cream. Without changes is a bit to bitter and cant taste the Irish cream much. I incorporated all the whipped cream into the mouses instead of half of it. I incorporated it all with a whisk beater on my kitchenaid mixer…had no problem with incorporating the eggs etc and it did not come out eggy. I am not sure if I will makeit again though just due to the salmonella risk using uncooked eggs. OTOH the family loooved it….I served it topped with fresh strawberries. This says it makes 4 servings. It is so rich though that I really got 8 out of it. 4 is a large serving.

This was a little too bitter for me. The mousse was the right consistency and easy to make but needed lots of whipped cream to add sweetness.

Texture is light and fluffy, and the taste is good. I couldn’t get the beaten egg whites incorporated very well (at least to my satisfaction) into the chocolate mixture. Tthe egg white texture dominated which shouldn’t be the case in a well-made mousse. And it did end up a bit lumpy. Overall, it was a nice dessert, but it didn’t WOW any of us as I hoped it would.

Wow! Just made this for dessert tonight, and I’m really surprised how well it turned out! I love Irish Cream Liqueur in just about anything, and this was a perfect dessert for me! Thanks for the recipe!

Good, but with some tweaking it could be great! I made it as is, this first time, but next time I will add more sugar to the whipped cream and add more Irish cream (at least 3 tablespoons). Recommend using a double boiler for the chocolate, and make sure the egg white are beat very stiff and dry. Nonetheless, it was light and fluffy (perfect after a heavy meal) and will be my go to St. Patrick’s day dessert!

5 stars with a few revisions. Whip the cream first adding about 1-2 Tablespoons of sugar to the cream very gradually. I used Ghiradelli dark chocolate chips and melted them in the microwave. I used 1/4 c Irish cream too. If you use a folding utensil the mousse comes out very smooth and creamy. Garnish with fresh mint or a chocolate mint tiny candy for a green color.

I added extra Baileys and the flavour was fantastic! Although the texture was a bit strange, you could really feel the whipped egg whites. Probably won’t make again as no one really enjoyed the texture.

Unbelievably tasty, and not nearly as hard as I thought it would be. The Bailey’s doesn’t really come through that strongly, which is a good thing and a bad thing. If you like it boozy, double or triple the amount in there. Otherwise, it will just be a hint of taste– which is just lovely, too. As for the comments about the serving immediately or refrigerating, I refrigerated for a couple of hours and it was firm, but still wonderfully light and fluffy. I would definitely recommend letting it sit in the fridge to firm up for a bit before serving. Makes dinner prep easier, too! 🙂 Thanks for this recipe!

It’s good. Not life altering, but good. Perhaps I should reveal I’m not a chocoholic. Maybe that makes a difference….Textures was pleasing, and I would make again for a company’s coming buffet situation.

My first attempt failed because I let the chocolate get too cool after melting. The second time I made sure to get the yolks at room temperature and the chocolate was still a little bit warm. Neither the whipped cream nor the egg whites folded smoothly and I ended up using the mixer. In spite of all that, the texture and taste was very good. I think the recipe was just a bit advanced for my skills.

Very easy recipe to make. I think I would use milk chocolate next time with cherry or raspberry brandy. I am not a fan of dark chocolate. But overall good! My teenage son LOVES it, he scraped the bowl!!!

Too rich for me, but my family loved it! I doubled the recipe and it went very well.

This was a great recipe, creamy and smooth. I did add extra irish cream and I think I will use a milk chocolate next time. Not to much of a dark chocolate fan but everyone else really enjoyed it. ;o)