By Vseward (Chef~V) on February 22, 2007
Photo by Calee
Photo by Calee
"Another favorite recipe using Bailey's Irish Cream. Chocolate Mousse is great, but adding a little Bailey's makes it decadent! I've had this recipe for years and can't remember where my friend got it, but I'm glad she shared."
Serving Size: 1 (218 g)
Servings Per Recipe: 8
"This is very rich. I could only eat a very small serving, but it was delicious. The instructions were easy to follow, except they don't say what to do with the first 1/2 cup cream (common sense said to put it in with the chocolate). The only change I made was to use chocolate mint flavored Bailey's which was yummy and I'm sure it'll be great with original Bailey's as well. Thanks for sharing such a treat."
"Wonderful! I made this for my husband and our best friend tonight. It is a fantastic recipe that is restaurant-quality once it's done right. But like anything worth doing well, this recipe takes some effort to put together. Also, if you're going to get a good product out of this recipe, you have to buy good ingredients (i.e. Ghirardelli baking chocolate, etc.), and that is not cheap. But if you're willing to invest the time, energy, and money into the dessert, the rewards are WELL worth that investment! Try it for yourself!"
"Get a grip JillyBean1026! It's a great recipe. There's only a few ingredients in a chocolate mousse, so I'm sure there's many similarities. Don't ever post a recipe for a peanut butter and jelly sandwich.. you'll sure get someone like yourself saying you didn't give credit to the original person! I wouldn't change a thing about this recipe. My guests loved it! I agree it's rich, but worth the calories! It was a great ending to my Irish-based meal!"
"Chef V this is awesome chocolate mousse. I like the combination of espresso, chocolate and of course the baileys. A lot of steps but I think worth the effort. Next time I make this I am going to double the baileys. I served this in coffee mugs and garnished with a chocolate heart."
"DELICIOUS!! Served this to my mom and sisters and they were in heaven!! Also I agree thatJillybean1026 was out of line, you actually did say you got this recipe from a friend, and that you also have had it for years and cant remember where your friend got it. That comment was very rude and uncalled for."
"I haven't made this but wanted to commen that Jillybean1026's rating is harsh. You clearly stated that you got the recipe from a friend. That doesn't mean you know where your friend got it. Lighten up, Jellybean1026 - this site is for fun."
"Wow , what a wonderful Mousse, it really is top restaurant quality when made well , it took me 2 attempts , but this is a really excellent dessert for valentine's or any other special occasion, thankyou for sharing this ."
"Vseward I am so glad that you like your friend posted this. I used this at my sons engagement party...it was worth the time and effort. It was just the best! The couple was so pleased and the bride to be and all her friends thought it was so romantic and it was. Like another reader I used only quality ingreds. and doubled the baileys (just because) I would rate this at a 10 if I could! Thanks again..."
"I made this for our dessert last evening and we enjoyed it to the last drop! Decadent flavors and really easy to make. Will enjoy again sometime when I have company so they can enjoy it with me! Kimberely"
"This is a great mousse. Very nice texture. I just want to add more clear instructions. The 1/2 cup cream mentioned in the ingredients must be added when chocolate is melting with the liquor and the espresso.<br/><br/>Also the Quart of cream is equivalent to 32 ounces but this refers to 32 oz of whipped cream, which is the equivalent to 1 liter of cream.<br/><br/>It is definitely a delicious recipe. I tried also same recipe with Frangelico and results are also great!"
"This was wonderful. Thanks so much for posting!"
"This is a recipe from Epicurious.com from a 1995 issue of Gourmet - I'm sorry, but please give credit where it's due if you're going to post someone else's recipe."