Reviewed: Oct. 5, 2011

Wow! Just made this for dessert tonight, and I'm really surprised how well it turned out! I love Irish Cream Liqueur in just about anything, and this was a perfect dessert for me! Thanks for the recipe!

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Reviewer:

Lulu

Cooking Level: Intermediate

Reviewed: Mar. 17, 2011

Good, but with some tweaking it could be great! I made it as is, this first time, but next time I will add more sugar to the whipped cream and add more Irish cream (at least 3 tablespoons). Recommend using a double boiler for the chocolate, and make sure the egg white are beat very stiff and dry. Nonetheless, it was light and fluffy (perfect after a heavy meal) and will be my go to St. Patrick's day dessert!

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Reviewer:

Veggie Girl

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Living In: San Jose, California, USA

Reviewed: Mar. 17, 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.

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Reviewer:

carol Jorgensen

Reviewed: Mar. 23, 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.

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4 users found this review helpful

Reviewer:

Lece

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: 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!

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Reviewer:

Jen

Cooking Level: Expert

Home Town: Pawcatuck, Connecticut, USA

Reviewed: Feb. 9, 2010

It's good. Not life altering, but good. Perhaps I should reveal I'm not a chocoholic. Maybe that makes a difference....Textures was pleasing, and I would make again for a company's coming buffet situation.

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Reviewer:

Nancy926

Cooking Level: Intermediate

Home Town: Costa Mesa, California, USA

Living In: Danville, California, USA

Reviewed: Jan. 12, 2010

My first attempt failed because I let the chocolate get too cool after melting. The second time I made sure to get the yolks at room temperature and the chocolate was still a little bit warm. Neither the whipped cream nor the egg whites folded smoothly and I ended up using the mixer. In spite of all that, the texture and taste was very good. I think the recipe was just a bit advanced for my skills.

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Reviewer:

klkrand

Reviewed: Oct. 30, 2009

Very easy recipe to make. I think I would use milk chocolate next time with cherry or raspberry brandy. I am not a fan of dark chocolate. But overall good! My teenage son LOVES it, he scraped the bowl!!!

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Reviewer:

Vicki

Reviewed: Mar. 5, 2009

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

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5 users found this review helpful

Reviewer:

Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Feb. 25, 2009

This was a great recipe, creamy and smooth. I did add extra irish cream and I think I will use a milk chocolate next time. Not to much of a dark chocolate fan but everyone else really enjoyed it. ;o)

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2 users found this review helpful