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 Baileys Irish Cream left, it was a no brainer to make a Baileys Irish Cream Mousse!
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The beauty of 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 Dessert Recipes. Irish Cream lovers must try my Irish Cream Shortbread Cookies. Fabulous tasting cookies! Or you can try a favorite of ours, our Baileys Irish Cream Brownies. Yum!
Gather your Ingredients
You will need the following ingredients to make this Baileys Irish Cream Mousse recipe (see recipe card for quantities): Unflavored Gelatin, Water, White Sugar, Cocoa Powder, Heavy Cream, Baileys Irish Cream and Vanilla Extract.
How to Make Baileys Irish Cream Mousse
- Place a 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 Baileys Irish cream, vanilla, and gelatin mixture. Beat continuously at high speed until well blended and soft peaks form.
- Let stand for 5 minutes until the Mousse thickens.
- Spoon into dessert cups or serving dishes and place in the refrigerator to chill.
- Chill for 1 hour before serving.
Baileys Irish Cream Mousse
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Ingredients
- 2 Tsp Unflavored Gelatin
- 2 Tbsp Water, cold
- ¼ Cup Water, boiling
- ½ Cup White Sugar
- 2 Tbsp Unsweetened Cocoa Powder
- 1 ½ Cups Heavy Whipping Cream, cold
- ½ Cup Baileys Irish Cream, cold
- 1 Tsp Vanilla Extract
Instructions
- 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 Baileys 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
I love cooking and trying new recipes. Decided to try these Irish Cream mousse cups. They were delicious. Kept well in the refrigerator until ready to serve. Could not have asked for a better simple recipe on a hot summer day.