Easy Bailey's Mousse

Small glasses filled with Bailey's Chocolate Mousse with different toppings: cherries, nuts, and salt.

This easy Bailey's mousse eliminates the gelatin, and instead uses only whipped egg whites for the fluffy, airy texture mousse is known for. One serving is ¼ cup for nutrition calculations. The calculations do not include any of the garnishes.

Course Dessert

Cuisine French

Keyword Baileys mousse, easy chocolate mousse

Prep Time 20

Total Time 20

Servings

Calories 330.5kcal

Author Susan Pridmore

Equipment

Microwave safe bowl
hand mixer
Rubber spatula

Ingredients

12 ounce bag semi-sweet chocolate chips
2 large eggs separated
2 large egg whites
½ cup heavy cream (whipping cream)
2 tablespoons granulated sugar
¼ cup Bailey's Irish Cream
pinch kosher salt
Cherries in syrup optional garnish
Maldon's salt flakes optional garnish
Crushed nuts optional garnish

Instructions

Place all of the chips in a microwave-safe dish, and in 30-second cycles on high, melt the chocolate. Stir the chocolate using a rubber spatula between each cycle.
When the chocolate is almost completely melted, switch to 15-second cycles until completely melted.
Separate the 2 egg yolks from the egg whites, and stir the yolks, one at a time into the melted chocolate. Reserve the egg whites.
Separate 2 more eggs. Save the yolks for another use, and add the whites to the first batch you separated.
Place the egg whites in a large bowl, and add a pinch of salt. Whip them to stiff peaks.
Start whipping the egg whites on medium, so they don't splash all over the counter and you, and then move the mixer to high.
To test how stiff the egg whites are, dip the beaters into the froth, and then turn them upside down, with the beaters pointing up towards the ceiling. The tips of the frothy egg whites shouldn't droop - or may droop only slightly.
Warning: don't whip the egg whites to a grainy texture. It's better to slightly under-whip the egg whites than to over whip them.
Combine the Bailey's and the heavy cream in a separate bowl, and whip them to stiff peaks using the same hand mixer on high. It's fine to use the same beaters
Start whipping the cream on medium, so it doesn't splash, and then move the mixer to high. When the cream is frothy and beginning to increase in volume from the air being beat into it, gradually add the sugar.
To test how stiff the cream is, perform the same test as for the whipped egg whites.
Pro-tip: Whip the egg whites first and then the cream. If you reverse this order, any fat on the beaters from the cream will prevent the egg whites from achieving stiff peaks.
Using a rubber spatula, fold the egg whites into the whipped cream. Perform this in thirds, instead of adding the whipped egg whites all at once. The mixture will be a little lumpy from the egg whites.
Next, fold the whipped egg whites and cream mixture into the melted chocolate. Do this in thirds, rather than adding it all at once.
The best way to fold the whipped froth into the chocolate is with a rubber spatula. Add ⅓ of the froth to the middle of the chocolate. Cut down the middle of it with the spatula, all the way through the chocolate, and swoop the chocolate up and over the froth. Turn the bowl a little, and continue to do this until the froth is mostly folded in, before adding the next ⅓ of froth.
Chill until ready to serve. Serve with your choice of garnishes.

Notes

If you have a decreased immunity system, you may consider pasteurized eggs, which many grocery stores sell.

Nutrition