Irish Cream Chocolate Mousse is ultra-light and silky smooth. It’s super creamy with Irish cream. Gelatin-free and egg-free and it only takes 5 minutes to whip up!
Every year in downtown Denver there is a big St. Patrick’s Day Parade. The streets look like a sea of green. There is music, men in kilts, horse-drawn carriages, and adorable dancing girls. In years prior, they even had longhorn bulls walking down the street as part of the parade; which was kind of terrifying. The parade is huge and usually lasts 3-4 hours. I look forward to going every year.
Unfortunately, they canceled the parade this year due to the coronavirus. They don’t want mass amounts of people in one place to spread the virus even more which is understandable. So I’m just going to stay home, wear green and eat this delicious Irish Cream Chocolate Mousse instead.
Ingredients in Irish Cream Chocolate Mousse
- heavy whipping cream
- cacao powder or cocoa powder
- powdered sugar
- Irish cream- you can use Bailey’s or a generic brand. I used the Kirkland brand.
- almond extract
- shaved chocolate
How to Make Irish Cream Chocolate Mousse
- Freeze the bowl and beaters or whisk attachment for 10 minutes prior to whipping. Cream whips best when cold.
- Whip heavy cream in a stand mixer or with a hand mixer on medium speed. Beat for 1-2 minutes or until soft peaks form (cream just starts to hold to the whisk, but melts back down after a couple of seconds). The cream will thicken and whisk marks will be visible.
- Add in sifted cacao and powdered sugar, Irish cream, and almond extract. Beat starting at low speed, then once powders are slightly mixed increase the speed to medium (to prevent powder from blowing out of the bowl). Beat 1-2 minutes until thick, light and fluffy.
- Serve. Spoon mousse into cups then top with shaved chocolate.
Why Sift the Cacao and Powdered Sugar?
You want to sift the cacao and powdered sugar to make the mousse as light and fluffy as possible. If you don’t sift the cacao, there will be small brown specks of powder visible in your mousse. So for best results, sift both ingredients.
Shaved Chocolate Topping
To shave chocolate for the topping, take a square of your favorite chocolate. It can be either milk or dark chocolate, use a vegetable peeler and run it along the side of the chocolate square. You can also use a grater or a knife to shave chocolate.
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Other Delicious Treats to Try
Irish Cream Chocolate Mousse
Equipment
- stand mixer or hand mixer
- spatula
Ingredients
- 1 cup heavy whipping cream cold
- ¼ cup cacao or cocoa powder sifted
- ¼ cup powdered sugar sifted
- 3 tbsp Irish Cream
- ¼ tsp almond extract or vanilla extract
- shaved chocolate garnish, optional
Instructions
- Place mixer bowl and whisk attachment in the freezer for 10 minutes prior to whisking.
- Add cream into the chilled bowl. In a stand mixer, beat cream on medium speed for 1-2 minutes until soft peaks form (cream just starts to hold to the whisk, but melts back down after a couple of seconds). The cream will start to thicken and whisk marks will be visible in the cream.
- Add sifted cacao powder and powdered sugar, Irish cream and almond extract to the cream.Start beating on low speed until the powder are slightly incorporated then increase to medium speed. Beat until thick, light and fluffy (1-2 minutes).
- Spoon mousse into cups, serve immediately or chill prior to serving. Top with shaved chocolate. Shave chocolate by running a vegetable peeler along the side of a chocolate square.
- Store in an airtight container in the refrigerator for 2-3 days.
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