Ultimate Irish Cream Chocolate Mousse Recipe - Allrecipes.com
Ultimate Irish Cream Chocolate Mousse Recipe
  • READY IN 20 mins

Ultimate Irish Cream Chocolate Mousse

Recipe by  

"A creamy chocolate mousse flavored with Irish cream. I really didn't know I could make something so good! I have also substituted dry gin for the Irish cream with delicious results."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  1. Melt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream.
  2. In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.
Kitchen-Friendly View


  • Note
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2009

Definitely a 5 star for flavor but 4 stars for the way the recipe is written! The first step should be to whip the cream. Also, in case people don't know the bowl and beaters should be chilled in fridge for a while. Use a metal bowl..I just put the entire bowl and beater from my Kitchen-Aide mixer into the fridge for 15 minutes. Also, how frothy should the egg yolks be? I made mine frothy but when I stirred in the chocolate I did get some lumps. I kept going with my wire whisk and eventually they evened out. Probably should have used room-temp eggs. I used Ghiradelli semi-sweet chocolate which came out a tiny bit bitter. It was either that or the rum I used instead of the Irish Cream. I'd love to try this recipe with white chocolate or milk chocolate and Frangelico (hazelnut liquer). Finally, make sure you beat your egg whites until stiff and dry, not just stiff. Mine were a little too damp and I ended up with some lumps in the final mousse. It really did taste great with whipped cream and fresh strawberries on top. It was 10 times better the next day! The time in the fridge must have allowed the texture to get fluffy but still thick and creamy. Definitely chill the mousse for a couple hours..that detail was left out. Thanks for sharing a great recipe..overall it was delish!

Most Helpful Critical Review
Mar 24, 2010

I added extra Baileys and the flavour was fantastic! Although the texture was a bit strange, you could really feel the whipped egg whites. Probably won't make again as no one really enjoyed the texture.


32 Ratings

Oct 03, 2008

Wow, wow, wow! :) This is an awesome dessert. I had never made a mousse before but it was really easy and looks super impressive. It was a huge hit with my dinner guests and I will definately make it again. I did use a big extra splash of booze and I garnished the top of the cream with a sliced strawberry. It turned out so beautifully that I can't wait for my next dinner party!

May 05, 2007

The chocolate mousse was very nice but I would add a extra tablespoon of irish cream. Also, it is better if you add the whipped cream just before serving so that it does not go hard.

Mar 18, 2010

Unbelievably tasty, and not nearly as hard as I thought it would be. The Bailey's doesn't really come through that strongly, which is a good thing and a bad thing. If you like it boozy, double or triple the amount in there. Otherwise, it will just be a hint of taste-- which is just lovely, too. As for the comments about the serving immediately or refrigerating, I refrigerated for a couple of hours and it was firm, but still wonderfully light and fluffy. I would definitely recommend letting it sit in the fridge to firm up for a bit before serving. Makes dinner prep easier, too! :) Thanks for this recipe!

Mar 14, 2008

I really liked this mousse, and i've found that if you place the ready made mousse and whipped cream into your glass, and place it all into the freezer overnight, you'll have a Vary Vary good frozen treat!

Mar 18, 2011

5 stars with a few revisions. Whip the cream first adding about 1-2 Tablespoons of sugar to the cream very gradually. I used Ghiradelli dark chocolate chips and melted them in the microwave. I used 1/4 c Irish cream too. If you use a folding utensil the mousse comes out very smooth and creamy. Garnish with fresh mint or a chocolate mint tiny candy for a green color.

Mar 06, 2009

Too rich for me, but my family loved it! I doubled the recipe and it went very well.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 223 mg
  • 74%
  • Fat
  • 36.7 g
  • 56%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 81 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Irish Cream Chocolate Cheesecake

Chocolate cheesecake gets a delicious Irish makeover.

Tiramisu Chocolate Mousse

See how to prepare the perfect topper to a romantic dinner.

Dark Chocolate Mousse

Make your own homemade chocolate mousse—with a secret surprise.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States