Reviewed: May 13, 2012

5 with changes. I gave it a 4 because the changes were noticeable. Increased Irish cream from 1tb to 4. Added 2 Tb of sugar to the whipped cream. Without changes is a bit to bitter and cant taste the Irish cream much. I incorporated all the whipped cream into the mouses instead of half of it. I incorporated it all with a whisk beater on my kitchenaid mixer...had no problem with incorporating the eggs etc and it did not come out eggy. I am not sure if I will makeit again though just due to the salmonella risk using uncooked eggs. OTOH the family loooved it....I served it topped with fresh strawberries. This says it makes 4 servings. It is so rich though that I really got 8 out of it. 4 is a large serving.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Apr. 15, 2012

This was a little too bitter for me. The mousse was the right consistency and easy to make but needed lots of whipped cream to add sweetness.

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Mar. 12, 2012

Texture is light and fluffy, and the taste is good. I couldn't get the beaten egg whites incorporated very well (at least to my satisfaction) into the chocolate mixture. Tthe egg white texture dominated which shouldn't be the case in a well-made mousse. And it did end up a bit lumpy. Overall, it was a nice dessert, but it didn't WOW any of us as I hoped it would.

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Reviewer:

lutzflcat

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

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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Reviewer:

Lece

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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