Ultimate Irish Cream Chocolate Mousse

Ultimate Irish Cream Chocolate Mousse

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"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."

Ingredients 20 m {{adjustedServings}} servings 458 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 36.7 g
  • 56%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 223 mg
  • 74%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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  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.
Tips & Tricks
Chocolate Chip Cookie Ice Cream Cake

Ice cream on a cookie crust topped with whipped cream, fudge, and cherries!

Chocolate Pot De Crème

Make a fancy, grown-up version of an old favorite--chocolate pudding.


  • Note
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
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Reviews 21

  1. 32 Ratings

krista v.

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!


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!


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.