baileys irish cream mousse


A few years ago, I happened upon a recipe for 5-minute chocolate mousse with only two ingredients: chocolate and water. If you’ve worked with chocolate at all, this sounds completely counterintuitive, yet the method works! This mousse absolutely melts in your mouth, and makes for one incredible dessert, especially when spiked with Baileys (use your favorite liqueur).

Baileys Irish Cream Mousse | Tutti Dolci

This is the occasion for your highest quality chocolate, and you’ll want to use a wire whisk to achieve the right consistency. Once the chocolate has melted, you’ll need to work quickly, so stage all of the elements ahead of time. You’re only three ingredients (four if you count the whipped cream topping) and 15 minutes away from an easy and decadent St. Patrick’s Day dessert!

Baileys Irish Cream Mousse | Tutti Dolci

Baileys Irish Cream Mousse
Adapted from Cafe Fernando
8 ounces chocolate, chopped (I used 4 oz bittersweet and 4 oz semisweet)
3/4 cup water
3 Tbsp Baileys Irish Cream* (here’s a homemade version!)
1/4 cup heavy whipping cream
Optional: unsweetened cocoa powder, for dusting

Set a large metal or glass mixing bowl over a slightly smaller mixing bowl filled with water and ice (the bottom of the larger bowl should touch the ice; I placed a metal bowl in the freezer for 10 minutes before placing it over the ice bath). Arrange six small cups or ramekins in a baking dish.

Place chocolate and water in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Remove chocolate mixture from heat and stir in Baileys.

Pour chocolate mixture into the large mixing bowl set over ice and whisk with a large wire whisk for about 4 minutes, just until mixture is slightly thickened (be careful not to over-whisk, or the texture can become grainy). When mixture is thick, divide evenly among cups (about 1/3-cup mousse per cup).

Cover cups with plastic wrap and let chill in the refrigerator for at least one hour before serving (or up to 4 days). When ready to serve, beat heavy whipping cream in a mixing bowl with an electric hand mixer on medium-high speed until stiff peaks form. Spoon a dollop into each cup and dust with cocoa.

*If you prefer to make a nonalcoholic version, replace the Baileys with 3 tablespoons water. You can also flavor the mousse with cinnamon, instant espresso, etc.

Yield – 6 servings
Calories – 230
Carbs – 22

  1. I’ve never tried chocolate mousse without the egg. These sound perfect for St. Patrick’s Day or my afternoon snack (oh how I wish). Hope you week is going good.

  2. Chocolate and water? 😮

    You’re right – it’s against everything that people always say… it doesn’t cause the chocolate to seize? I’m very curious, I shall have to try it.

    The final result looks great Laura – and while it might not be considered very “manly”, I’ve a big fan of Baileys 😀

  3. Chocolate and water? Oh my goodness, this is my kind of recipe!! This looks out of this world, Laura. Truly. Have a great St Patty’s Day!

  4. Perfect recipe for St. Patrick’s day weekend, and your right using water in chocolate mouse sounds like it wouldn’t work right at all, but from the looks of it, it did!

  5. Love how quick this is! And chocolate and water. I read about that somewhere else and was like, “Huh…?” and now again! There must be something to it. It does sound pretty weird. But just look at it! Beautiful result.

  6. I love gorgeous recipes that are so easy to make! I made a mousse with egg whites, chocolate and tofu, it was amazing:-). You know I love baking with booze, so this recipe sounds awesome!!! Hugs, Terra

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