Baileys Irish Cream Mousse has hints of coffee and chocolate with a nice Irish kick in a mousse that has no raw eggs. If you want to eliminate the alcohol but keep the flavor, add the alcohol to the hot cream or substitute Irish Cream Italian soda syrup for the Irish Cream and whiskey and coffee for the Kahlua.
I was thinking about St. Patrick’s Day and thought what could be better than an Irish Cream mousse. When I searched for recipes, I found this Baileys mousse pie from European Cuisines. Since they claimed their Irish taste-testers said it was “non-bogus,” I thought I should give it a try.
But I’m in Cambodia and the recipe calls for raw eggs. I’m OK with raw eggs back home but hygiene here is not very high level and the last thing I want to do is infuse whipping cream with Salmonella so I wanted to make sure my eggs were cooked.
I decided to forgo the beaten egg whites for more of a custard base. By whipping egg yolks together with the milk before I scalded it, I was sure they’d be cooked and add the right firmness to my mousse.
Then came the container. Last fall, I saw a lovely British cooking show with a blonde woman who cooked sinful versions and “good” versions of her food. One one of her shows she made a chocolate peppermint mousse and made chocolate bowls to put it in. She made it look so easy. I thought I’d give it a try.
In her show, she melted dark chocolate and then brushed silicone cupcake holders with the melted chocolate. She refrigerated the cups after each layer and ultimately put 3 layers of chocolate on. Then she bent back the molds and out popped the chocolate bowls. Simple right?
I tried this with my little cupcake molds – disaster. The chocolate shattered when I tried to remove them. So off I went to the internet to find a better way. One website said coat aluminum cupcake liners with a thick layer of chocolate and then cool in the refrigerator. My friend Melissa Sperka from Melissa’s Southern Style Kitchen has a tutorial on making chocolate bowls using balloons – how clever! Since I had the liners on hand but no balloons, I went with the liner method. It worked well for me. I’m going to have to try the balloons next time.
Either way, a chocolate bowl is a perfect way to serve Baileys Irish Cream Mousse! If you don’t have time for a chocolate bowl, a ramekin or stemless wine glass works fine. Top with whipped cream and a chocolate coated espresso bean and you have an elegant St. Patrick’s Day dessert.
- 1 envelope gelatin (2 ½ teaspoons)
- ¼ cup sugar
- 1 cup milk
- 4 egg yolks
- 2 teaspoons cocoa
- 6 Tablespoons Baileys Irish Cream
- 6 Tablespoons whiskey
- 2 teaspoons Kahlua (or strong coffee)
- 1 ½ cups heavy cream
- whipped cream
- chocolate covered espresso beans
- chocolate bowls (optional)
- In a heavy saucepan mix together sugar and gelatin. Whisk in milk and egg yolks until smooth. Cook over medium heat until mixture thickly coats a spoon. Whisk in cocoa and let cool until lukewarm.
- Add Baileys Irish Cream, whiskey and Kahlua.
- In a separate bowl, whip cream until stiff peaks form. Fold in Irish Cream mixture.
- Refrigerate overnight. Spoon into serving dishes or chocolate cups. Garnish with whipped cream and a chocolate covered espresso bean.
If you want to reduce (eliminate the alcohol), add the alcohol milk mixture to the cream before cooking. Or, you can substitute Irish Cream Italian Soda syrup for the Irish Cream and whiskey and substitute coffee for the Kahlua.