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Baileys chocolate mousse
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5 from 4 votes

Baileys Chocolate Mousse with Coffee

Baileys chocolate mousse with coffee is light, airy, bubbly & very rich - it's chocolate heaven. Don't let this riff on mousse au chocolat dessert pass you by.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Dessert
Cuisine: French, Worldwide
Servings: 4
Calories: 197kcal


  • 75 g/ ½ cup Dark chocolate
  • 2 Eggs (large, free-range)
  • 30 g/ 1 oz Caster sugar
  • ½ teaspoon Coffee extract I used Nielson Massey
  • 2 tablespoon Baileys Irish Cream Liqueur


  • Chop the chocolate into small pieces and put in a heat-proof bowl
  • Melt - either using a bain-marie (double boiler) or in short bursts in the microwave
  • Meanwhile separate the eggs
  • Whisk the whites until foamy, then add the sugar, bit by bit, whisking until the whites are firm and glossy
  • When the chocolate has melted, remove from the heat and quickly beat in the egg yolks (I used a mini balloon whisk
  • Beat in the coffee extract and Baileys
  • Take ¼ of the whipped egg whites and beat into the chocolate mixture, then fold the rest of the whites very gently into the chocolate mixture. A large metal spoon is ideal for this. Take care not to overmix and deflate the mousse, but likewise, keep on folding until no streaks of white or chocolate remain
  • Pour into 4 glasses or ramekins, cover with cling film and transfer to the fridge to set
  • Bring to room temperature before serving and, if desired, add a little fresh cream and chocolate shavings


Calories: 197kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 35mg | Potassium: 164mg | Fiber: 2g | Sugar: 14g | Vitamin A: 119IU | Calcium: 26mg | Iron: 3mg