Baileys Chocolate Mousse Recipe

Ingredients for Baileys Chocolate Mousse

• 4 large eggs
• ¾ cup granulated sugar
• 1 cup heavy cream
• Baileys Irish Cream
• Semisweet Chocolate

How to Make Baileys Chocolate Mousse

1. In a heatproof metal bowl, whisk together 4 large eggs and ¾ cup granulated sugar until pale and slightly thickened.
2. Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water.
3. Whisk constantly for 5-7 minutes, until the mixture reaches 160°F (71°C) on a candy thermometer. Be careful not to let the eggs scramble.
4. Remove from heat and transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture is cool to the touch and thick, about 10-12 minutes.
5. While the egg mixture is beating, melt 6 ounces (170g) of high-quality dark chocolate in a double boiler or microwave until smooth. Let it cool slightly to lukewarm.
6. In a separate bowl, whip 1 cup heavy cream and ¼ cup Baileys Irish Cream until stiff peaks form.
7. Gently pour the melted chocolate into the cooled egg mixture and fold until just combined.
8. Fold in the whipped cream mixture in two additions: first, add a small amount and fold until incorporated; then add the remaining cream and fold until only a few streaks of white remain.
9. Divide the mousse into individual serving dishes or a larger bowl. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set.
10. Once set, the mousse is ready to be served as is, or used as a filling for a cake. If using as a cake filling, pipe a dam of buttercream around the edges of the cake layers to prevent the mousse from escaping.