Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream |

Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream

This post was originally published here on March 6, 2015. I’ve since updated the photos and text to better showcase how deliciously decadent these little desserts really are!

St. Patrick’s Day is just around the corner. And even though I’m not Irish, I like to celebrate this very special day in the best way that I know how. By using an ungodly amount of Irish cream, Irish whiskey and/or stout beer in my kitchen.

Go big or go home. Right?

I sure do hope that you’re on board with this plan. Because today I want to talk about this supremely decadent Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream. I’m feeling all the feels over these babies. And I have an inkling that you’re going to love them, too!

Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream |

So let me just mention right away that these little triple-layer desserts are no-bake. Yes. It’s true. Absolutely no ovens are required to make these babies. Which is pretty darn awesome. And kind of a safety requirement, too. Because we probably shouldn’t operate our ovens while using (= drinking) all of the above alcohols. It’s just common sense.

The base for these desserts is an adaptation on this blender chocolate mousse recipe from Food52 that I’ve been making for a couple of years now. All you have to do is toss the ingredients into your blender and whiz everything together into creamy, dreamy oblivion. Seriously, it couldn’t be any easier. The addition of the Irish cream just takes it even more over the top.

Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream |

The mousse takes a couple of hours to set up. But during that time you can get to work preparing the homemade caramel sauce and whipped cream. Both of which contain a little splash of Irish whiskey. A very good idea, if I do say so myself.

So even though I’m not Irish, I certainly feel like it when I’m eating this Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream. And I think that’s a pretty good compromise.

Do you want more boozy St. Patrick’s Day themed desserts? Then check out my Guinness Popsicles with Irish Cream Soaked Brownies!



Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream

Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream

At a Glance:
Yield: 4 servings
Prep Time: 3 hours
Cook Time: 15 minutes
Total Time: 3 hours 15 minutes


For the Chocolate Mousse:

  • 6 ounces dark chocolate, chopped
  • 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
  • Sea salt

For the Whiskey Whipped Cream:

  • 1/2 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 tablespoon Irish whiskey


  1. Make the mousse. Add the chopped chocolate and vanilla extract to your blender. Bring the water to a boil. Add the Baileys 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 whipped cream. Cover and refrigerate until the mousse set up, at least 2 hours or up to overnight.
  2. 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, adding in 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 your refrigerator for 2-3 weeks.
  3. Make the whipped cream. Place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to chill. 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 soft 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.
  4. 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 it) on top of the set mousse. If you don't use all the caramel sauce, you can refrigerate it and save it for another use. Then divide the whipped cream evenly over top of the caramel sauce layer. Serve and enjoy!


62 comments on “Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream”

  1. St. Patrick’s Day is definitely the best excuse as to why we need alcohol in everything! This mousse looks amazing, Liz! Seriously drooling over these pictures. And that caramel sauce, oh man! Delish!

  2. Whiskey whipped cream gets my vote! This mousse looks so decadently delicious.

  3. I’ll use any excuse to add booze to a recipe. I love these mouse cups, Liz! They look so decadent and indulgent. Love this!

  4. I’m loving your chocolate alcohol desserts — bring ’em on! This mousse sounds fantastic, and perfect for St. Patrick’s Day!

  5. Such lovely photos! Great dessert, pinning 🙂

  6. I’m not Irish either, and I say bring.on.the.boozes! This mousse looks soooo decadent and I can taste the whisky caramel from across the country! I need this every day, particularly St. Paddy’s!

  7. Dannnnngg girl! It has all my favorite components: chocolate, booze, caramel, whip and its a mousse!! OMG! Your photographs make me want to dig in; like go make it right now! It’s making my oatmeal look kinda lame. I’ve been wanting something chocolatey, a pudding chocolatey something. This is it! Fabulous version of mousse too.. quick and easy, yet looks like you’ve spent lots of time on it! I’m all about leftover carmel sauce too! Thank you Liz!! Have a fabulous weekend! <3

  8. Yes! Put alcohol in ALL the things! I love this bailey’s mousse! I just love baileys, one of my favorite after dinner sipping drinks. Can’t wait to make this! Pretty pictures as always. Have a fun weekend!

    • Thanks, Natalie! Baileys is one of my favs too. It’s basically like drinking dessert, so that’s a WIN for me!

  9. Chocolate booze and caramel?! Yesss!! I usually don’t do much for St. Paddy’s day (I live in a neighborhood of bars so it’s totes drunk city so I hole up inside), buuuut I might just get under my blanket and spoon this right into my mouth!

  10. oh how id love to get my paws on this!!!!

  11. I am drooling. This looks amazing! Your photos are gorgeous.

  12. Yes! I’ve never done much to celebrate St. Patrick’s Day but I’ll always make an excuse to add Irish whisky to dessert. WIth chocolate, Baileys, whiskey, caramel and whipped cream, I don’t think it gets any better than that!

  13. Liz, The other name for St. Patty’s Day IS the holiday where “you just put alcohol in everything and anything.” at least that’s what I think!!! 😛 I love this chocolate mousse!!!! and the whiskey caramel sauce and whipped cream?!!! Damn, girl. . love this!

  14. OMG, this sounds so delicious. It was dangerous for me to read through your post., live a little big Life!

  15. I’m totally with you on the booze in ALL THE THINGS. I mean, if we can’t do it on St. Patrick’s day then when CAN we do it?! These look fabulous.

  16. MMMMM baileys. My hubby loves chocolate mousse so I think that this might make him the happiest dude alive. Pinned!

  17. What a gorgeous, boozy treat! Love this, Liz!

  18. I can never say no to chocolate mousse, especially one with lots of booze 😉 Yum!

  19. I am Irish. I want this. I want this I want this

  20. Wowzy, that’s dessert perfection

  21. This sounds so, SO good! Even though I’m not a huge fan of Bailey’s straight up, I love LOVE the flavor of it in desserts and baking! YUM!!

  22. Let’s all just put baileys and whiskey in EVERYTHING!! This looks amazing!!

  23. St. Patrick’s Day is definitely a great reason to booze up your food (and life in general). I would happily eat one of these and chase it with (another) shot of whiskey!

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  26. ummm yes this sounds so good! Love all of those flavors and layers together in a little jar! 🙂

  27. Liz these look amazing!!!!

  28. I’m totally on board Liz! These look crazy good!

  29. I want to make this… STAT! It’s been waay too long since I had a good chocolate mousse and I know Rob would flip OUT over this because it has Bailey’s. Today is my errand day.. so if I get home in time, this WILL be happening! Gorgeous update and SO fabulous Liz! (now I’ll stop drooling and make my grocery list).

  30. Hi Liz, do you think a high speed blender is necessary for this recipe. It sounds and looks so delicious, but I only have a regular blender

    • Hi Mel. So I’ve only ever made this in a high speed blender, so I really can’t say. I’m sorry. If you try it, I’d love to hear the results (good or bad), in case someone else asks in the future. Thanks.

  31. This recipe looks awesome and I want to make it for my Sister in laws bday tonight…. one question. Is it safe to eat uncooked egg whites?

    • If you’re uncomfortable, you can try using pasteurized egg whites in this recipe. I have not done it myself though. But I imagine it will work in the recipe.

  32. Made these for my wine club and everyone went wild for them. Going to make them again this Saturday for a birthday. Fingers crossed it’s as successful! Delicous!

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