St. Patrick’s Day is just around the corner, which means we get to put alcohol in everything and anything. Even if we’re not Irish. Right?
Someone please tell me that’s true. Or else the rest of this post is going to be kind of embarrassing for me. Because I just put a lot of booze into these little desserts.
Whatever. Let’s continue either way.
Since the first time I made a version of this chocolate mousse over a year ago, it’s become a staple in my house. Mostly because it’s so freaking simple. You just toss everything into your blender and push the button. The time between you and a rich, chocolatey indulgence is minimal. That’s a win. Also, you can easily change up the flavor profiles with a few simple tweaks. To give this recipe a St. Patrick’s Day makeover, I added Baileys Irish Cream to the chocolate mousse. Then I drizzled on a thick layer of whiskey caramel sauce. And finally, a little whiskey flavored whipped cream for the top.
So even though I may not be Irish, I certainly feel like it when I’m eating this Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream. And that’s good enough for me.
The only thing we’re missing here is the Guinness. Now, I don’t want to tell you lovely folks what to do. But you might want to consider drinking a tall glass alongside your dessert. Just saying.
Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream
- For the Baileys Chocolate Mousse
- 6 ounces dark chocolate, chopped (plus more for garnish, if desired)
- 1 tsp. vanilla extract
- 1/3 cup water
- 3 tablespoons Baileys Irish Cream
- 4 tsp. sugar
- 2 egg whites
- For the Whiskey Caramel Sauce
- 1/2 cup sugar
- 1/4 cup water
- 3 tablespoons room temperature butter, cubed
- 2 tablespoons heavy whipping cream
- 2 tablespoons Irish whiskey
- Pinch sea salt
- For the Whiskey Whipped Cream
- 1/2 cup heavy whipped cream
- 1 tablespoon sugar (granulated or powdered will both work)
- 1 tablespoon Irish whiskey
- Make the mousse. Add the chopped chocolate and vanilla extract to your blender. Bring the water to a boil. Add the Baileys Irish Cream and sugar to the hot water, stirring until the sugar is dissolved. Pour this hot liquid mixture over the chocolate in your blender and let it sit for about 30-60 seconds, partially melting the chocolate. Cover and blend on high for 30 seconds. Add the egg whites and blend again on high for about 60 seconds. Divide the mousse into four small serving containers, making sure the containers are big enough that there is room at the top for the caramel sauce and the whipping cream. Cover and refrigerate. The mousse will be set in a couple hours, or it can be stored in the refrigerator overnight.
- While the mousse is setting, make the caramel sauce. Spread the sugar in the bottom of a heavy-bottom saucepan. Pour the water over the sugar and swirl the pan gently to moisten the sugar evenly with the water. Heat over medium-high heat. Allow the mixture to cook without stirring. It will bubble quite vigorously. If it’s not cooking evenly, you can gently swirl the pan, but avoid stirring if possible. After 5-8 minutes, the mixture will turn a deep caramel color. Once it gets to this stage, quickly but carefully remove it from the heat. Whisk in the cubed butter. Then gradually whisk in the heavy whipping cream and whiskey until smooth. Stir in the sea salt, starting with just a pinch and adding more as necessary to suit your taste preferences. Once the sauce has cooled slightly, it can be transferred to a small container and stored in the refrigerator for 2-3 weeks.
- Make the whipped cream. Place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to cool. Remove them from the freezer, immediately add the heavy whipping cream and start whisking on high. Once the cream starts to thicken, add the sugar. Continue whisking until peaks form. Add the whiskey and whisk until combined. Whipped cream is best when it's used immediately, but it can be stored in the refrigerator for a couple hours if necessary.
- Finish assembling the desserts. Spread about 1-2 tablespoons of the whiskey caramel sauce (if the sauce has been refrigerated, you can microwave it briefly to soften) on top of the set mousse (if you don't use up all the caramel sauce, you can save it for a later date). Then divide the whipped cream evenly over top of the caramel sauce layer. Finished with shaved chocolate, if desired.