Creamy and boozy Baileys chocolate mousse is the easiest vegan mousse you will ever make. With only 3 ingredients, you’ll want to serve this Irish cream dessert with every meal.
Course Dessert
Cuisine American, French
Keyword chocolate, Irish cream, mousse
Prep Time 15minutes
Resting Time 5minutes
Total Time 20minutes
Servings 6small jars
Ingredients
190gvegan Irish cream, I used almond baileys (¾ cup)
150ghigh-quality dark chocolate, I used Valhrona Caraïbe 66% (5⅓ oz or approximately 1 cup, finely chopped)
375gAmbiante by Puratos, or vegan heavy whipping cream* (1 ½ cup)
Instructions
Finely chop the chocolate and place it in a large bowl. If your chocolate is in pastille shape already, you do not need to chop it.
In a small saucepan, bring the Irish cream to a simmer over low heat while stirring with a spatula. Pour the Irish cream on top of the chopped chocolate. Make sure the chocolate is completely covered by the baileys and set aside to rest for 1 minute, without stirring, to let the chocolate melt.
Using a silicone spatula, start stirring the chocolate and baileys mixture from the center of the bowl using small circular motions until it starts to emulsify. Then start slowly making bigger circles with your spatula to incorporate and emulsify the rest of the chocolate and baileys mixture. You should get a smooth and glossy ganache.
Leave the baileys ganache to rest at room temperature while stirring from time to time until it reaches between 97°F and 100°F (36°C and 38°C).
While you are waiting for the ganache to cool down, whip your vegan heavy whipping cream until you reach medium peaks.
When the ganache is at the right temperature, slowly fold in a third of the whipped cream into the ganache using a silicone spatula until mostly incorporated. Repeat the process until there is no more cream and the mousse is homogenous. Do not overmix the mousse.
Spoon or pipe the baileys mousse in 6 small containers and serve immediately or refrigerate until ready to eat*. Garnish with whipped cream, fresh fruits, mint tops, or shaved chocolate. Enjoy!
Notes
Whipped cream: If your vegan whipping cream is unsweetened, add 30g (2 tablespoons) of vegan white granulated sugar to the cream when you reach soft peaks before continuing to whip.This mousse is best served at room temperature.