Bailey’s Irish Cream Mousse

This Bailey’s Irish Cream Mousse tastes just like Irish Cream. You might want to keep this dessert away from the kids since it uses alcohol

One day my wife asks me to make something that would use up these chocolate dessert cups that were leftover from a previous recipe. Making a mousse was the first thing that came to mind. And since I still had a bit of Bailey’s Irish Cream left, it was a no brainer to make a Bailey’s Irish Cream Mousse!

The beauty with this mousse is that it is so versatile you can use it for many different kinds of desserts. As with all recipes that contain alcohol, be mindful that it’s possible that not all of the alcohol may burn off during the cooking process. You might want to keep these away from the kids just to be safe!

For more great dessert recipes, make sure you check out my huge collection of recipes here.

How to Make Bailey’s Irish Cream Mousse

1- Place a large mixing bowl and beaters in the freezer for 15 to 20 minutes to chill.
2- In a small mixing bowl, sprinkle gelatin over cold water, stir and let stand 1 minute to soften. Add boiling water, stir until gelatin is completely dissolved. Let stand to cool.
3- In the large chilled mixing bowl, combine the sugar and cocoa then add heavy cream.
4- Beat at medium-high speed until stiff peaks form. Gradually add Bailey’s Irish cream, vanilla, and gelatin mixture. Beat continuously at high speed until well blended and soft peaks form.
5- Let stand for 5 minutes until Mousse thickens.
6- Spoon into dessert cups or serving dishes and place in the refrigerator to chill.
7- Chill for 1 hour before serving.

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5 from 1 vote

 

Bailey’s Irish Cream Mousse

This Bailey’s Irish Cream Mousse tastes just like Irish Cream. You might want to keep this dessert away from the kids since it uses alcohol

Prep Time15 mins

Cooling Time1 hr

Total Time1 hr 15 mins

Course: Dessert

Cuisine: American

Keyword: bailey’s, irish cream, mousse

Servings: 20

Calories: 103kcal

Author: Chef Rodney

Ingredients

• 2 Tsp Unflavored Gelatin
• 2 Tbsp Water, Cold
• 1/4 Cup Water, Boiling
• 1/2 Cup White Sugar
• 2 Tbsp Cocoa Powder
• 1 1/2 Cups Heavy Cream, Cold
• 1/2 Cup Bailey’s Irish Cream, Cold
• 1 Tsp Vanilla Extract

how to make this recipe

• Place large mixing bowl and beaters in the freezer for 15 to 20 minutes to chill.
• In a small mixing bowl, sprinkle gelatin over cold water, stir and let stand 1 minute to soften. Add boiling water, stir until gelatin is completely dissolved. Let stand to cool.
• In the large chilled mixing bowl, Combine the sugar and cocoa then add heavy cream.
• Beat at medium-high speed until stiff peaks form. Gradually add Bailey’s Irish cream, vanilla, and gelatin mixture. Beat continuously at high speed until well blended and soft peaks form.
• Let stand for 5 minutes until Mousse thickens.
• Spoon into dessert cups or serving dishes and place in refrigerator to chill.
• Chill for 1 hour before serving.

Notes

→ Please take into consideration that some of the alcohol may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.

Nutrition

Calories: 103kcal | Carbohydrates: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 7mg | Potassium: 21mg | Sugar: 6g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.1mg

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

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