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Bailey’S Irish Cream Mousse


  • 1 c. sugar
  • 1 (12 oz.) pkg. semi-sweet chocolate chips
  • 4 eggs
  • 1/3 c. Bailey’s Irish cream
  • 1/4 scant c. Frangelico
  • 3 c. whipping cream, whipped
  • 1 c. water
  • dash of salt


  • Combine sugar and water in saucepan and heat slowly until sugar is completely dissolved (mix should be boiling).

  • Place chocolate pieces, eggs and salt in blender container.

  • Turn blender to slowest speed and add hot syrup in a steady slow stream.

  • Blend until smooth.

  • Add Bailey’s and Frangelico and mix well.

  • Fold this mixture into the whipped cream (it will be runny).

  • Transfer to a serving bowl or individual serving dishes. Chill at least several hours.

  • Makes about 2 1/2 quarts or 20 servings.



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