Irish Cream Chocolate Mousse

Irish Cream Chocolate Mousse

James Innes 0

"A wonderful light (if slightly alcoholic) mousse that will be sure to end your dinner on the perfect note!"

Ingredients 4 h 45 m {{adjustedServings}} servings 486 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 30.9 g
  • 48%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 240 mg
  • 80%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
  2. With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
  3. In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.
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  • Editor's Note
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.
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Reviews 4

  1. 7 Ratings


No explanation for why this was a total failure for me, especially considering the reviewer preceding me had such success. The problem was particularly in the 2nd step - the egg yolk/Irish Cream mixture did not like being folded into the whipped cream - at this point I already knew this had failed. It was soupy, and there was no way folding in the chocolate (which didn't EVEN want to incorporate, leaving chocolate flecks throughout) or the egg whites was going to remedy that. Unfortunately, it was not salvageable. In light of the previous review, maybe it was just an "off" baking day for me (except that I've made mousse countless times...and "beat to stiff peaks"...and "folded" one thing into another...etc.)


This was delicious! I followed the recipe exactly with a few minor changes. (1), I used Nestle's semi-sweet mini chocolate chips and reduced the amount of white sugar to about 1/3 cup. It still very rich and plenty sweet. And (2), I heated the chocolate chips in a double boiler to avoid burning the chocolate (a glass heat-safe bowl holding the chocolate chips set on top of a saucepan with a small amount of simmering water). The mousse was set firmly within 4 hours, although it may have set in less time than that, since I didn't check on it. Using 6 oz. glass custard cups, this recipe makes 8-9 servings. I will absolutely make this again.


I found this to be a labor intensive recipe based on the number of items you had to blend separately and then carefully fold together. The hardest was trying to get the chocolate to blend with the yolk/cream mixture. I tried to smooth the chocolate by mixing in some of the cream mixture, but it was so thick I felt like it could have used some additional cream in the chocolate to allow it to blend better. While labor intensive, the finished product tasted quite Irish Cream wonderful.