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 Dessert Recipes. Irish Cream lovers must try my Irish Cream Shortbread Cookies. Fabulous tasting cookies!
What Ingredients do I need to make this Mousse Recipe?
You will need the following ingredients to make this Bailey’s Irish Cream Mousse recipe: Unflavored Gelatin, Water, White Sugar, Cocoa Powder, Heavy Cream, Bailey’s Irish Cream and Vanilla Extract.
How to Make Bailey’s 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 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 the refrigerator to chill.
Chill for 1 hour before serving.
Bailey’s Irish Cream Mousse
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
Nutrition
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.
SUBSCRIBE TO OUR NEWSLETTER AND RECEIVE DELICIOUS RECIPES IN YOUR INBOX!
Thank You For Subscribing!
we would love to hear from you!