Dark Chocolate Mousse With Baileys Irish Cream Liqueur

By
Syrie Wongkaew
Syrie Wongkaew
Sydney-based food writer, editor, photographer, and food stylist with a focus on Australian and Thai cuisine.
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Updated on 03/9/22
Dark Chocolate Mousse
Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
380 Calories
31g Fat
22g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 380
% Daily Value*
Total Fat 31g 39%
Saturated Fat 19g 94%
Cholesterol 109mg 36%
Sodium 41mg 2%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 9%
Total Sugars 18g
Protein 5g
Vitamin C 1mg 5%
Calcium 63mg 5%
Iron 3mg 16%
Potassium 254mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fluffy, rich and decadent, dark chocolate mousse is an impressive dessert to serve at dinner parties. Just don’t spoil the effect by telling your guests how easy this was to make. Mousse means “froth” or “foam” in French and the dish can be either sweet or savory and served hot or cold.

It's important to use good-quality, dark, semisweet chocolate for best tasting results. You can add a touch of Baileys Irish Cream to give an added dimension to the chocolate flavor, but that’s completely optional. The mousse can be made a day ahead and chilled until serving time.

An important note on melting the chocolate—make sure you use a clean and completely dry heatproof bowl. It must not have even the smallest drop of water in it. Otherwise, the chocolate will seize up. Also, use a pasteurized egg because, while the egg yolk will cook in the chocolate, the egg white remains uncooked. The hardest part of this recipe is waiting the two hours it takes to chill before eating it.

Ingredients

  • 3/4 cup (150 grams) dark chocolate chips, semisweet, good quality

  • 2 tablespoons whipping cream

  • 3/4 cup (180 milliliters) whipping cream

  • 1 large egg, pasteurized, separated

  • 1 tablespoon Baileys Irish Cream, optional

  • Chocolate shavings, for garnish

  • Fresh raspberries, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Add 2 tablespoon whipping cream and chocolate to a clean metal bowl. Place bowl on top of a saucepan filled with enough water to simmer for several minutes. Make sure the water doesn't touch the bowl.

  3. Heat gently and stir the chocolate cream mixture with a metal spoon until the chocolate is melted and smooth.

  4. Remove the chocolate mixture from the stove to cool just slightly. Add the egg yolk to the chocolate mixture while stirring until combined and smooth. The residual heat from the chocolate will “cook” the egg yolk. Place the bowl over the saucepan filled with hot water to keep the chocolate warm but don't turn the heat back on.

  5. Whip the whipping cream until soft peaks form. Add half of the melted chocolate to the whipped cream with the metal spoon and fold until just combined. Fold in the remaining chocolate mixture and the Baileys Irish Cream, if desired, but be careful not to overmix or deflate the volume. Set aside.

  6. Use a clean electric mixer to beat the egg white until soft peaks form and then fold it into the chocolate mousse mixture. Spoon mousse into serving glasses. Cover and refrigerate for 2 hours.

  7. Serve with chocolate shavings or fresh raspberries.

  8. Enjoy!

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.