Irish Coffee Chocolate Mousse

By 4 m read

Irish Coffee Chocolate Mousse (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

This Irish Coffee Chocolate Mousse will tantalize your taste buds with a silky smooth texture, satisfying chocolate, and rich coffee, with just a hint of Bailey’s Irish Cream.

 

Every time I make this dessert for guests, they go wild for it and ask for the recipe, but I’ve kept it a secret…until now.

 

This Irish Coffee Mousse is so ridiculously simple, you’ll be done in 15 minutes! Then, just let it chill in the fridge and enjoy this tasty treat!

 

Ingredients

The first step is to brew a strong cup of coffee or espresso and put 1/4-cup of it in the fridge or freezer for a few minutes to chill. Pour the rest of the coffee into a mug for yourself, sit down for a moment, and enjoy while waiting for the 1/4-cup to cool off.

 

Pudding Mixture

Now that you’re wide awake, mix together the pudding mix, milk, and coffee until well blended and thickened.

Pudding mixture (Photo by Viana Boenzli)

Bailey’s Whipped Cream

In a separate bowl, using an electric hand mixer or a KitchenAid stand mixer, whisk together the heavy cream, sugar, and vanilla until soft peaks form. Whisk the whipped cream, then when soft peaks are formed, slowly add in the Bailey’s a little at a time. Bailey’s whipped cream! Set aside a small amount for a whipped cream topping.

Irish Coffee Chocolate Mousse - Bailey's whipped cream at soft peaks (Photo by Viana Boenzli)
Bailey’s whipped cream at soft peaks (Photo by Viana Boenzli)

Tip:  To determine what type of peaks you have, dip a teaspoon or your beater/whisk into the whipped cream and lift. If a peak stands up, but then collapses and melts back down, its soft. If the peak continues to stand up tall, it’s stiff. Firm peaks are somewhere in between, as they’ll stand up but the tips are mostly folded over. Don’t overbeat, or you’ll get butter!

Irish Coffee Chocolate Mousse - Folding the mousse (Photo by Viana Boenzli)
Folding the mousse (Photo by Viana Boenzli)

Mixing It All Together

Stir one-third of the whipped cream into the pudding mixture until well blended. Next, gently fold the rest of the whipped cream into the mixture, in order to keep the light texture of the mousse. Refrigerate. When ready to serve, top with a dollop of whipped cream and a sliced strawberry.  Enjoy!

 

Love desserts? Check out my other delicious dessert recipes!

 

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Irish Coffee Chocolate Mousse (Photo by Viana Boenzli)

Irish Coffee Chocolate Mousse

This Irish Coffee Chocolate Mousse will tantalize your taste buds with a silky smooth texture, satisfying chocolate, and rich coffee, with just a hint of Bailey’s Irish Cream.
5 from 2 votes
Prep Time 15 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 3.9 oz box of instant chocolate pudding mix
  • 1 c whole milk cold
  • 1/4 c brewed coffee chilled
  • 3/4 c heavy whipping cream
  • 1/4 c Bailey’s Irish Cream
  • 3 Tbsp sugar
  • 1/2 tsp vanilla extract
  • For a non-alcoholic version, simply omit the Bailey’s and use 1 c heavy whipping cream instead of 1/2 c

Instructions
 

  • Mix together pudding mix, milk, and coffee until well blended and thickened.
  • In a separate bowl (using an electric hand mixer) or a stand mixer, whisk together the heavy cream, Bailey’s Irish Cream, sugar, and vanilla until soft peaks form. Whisk the whipped cream, then when soft peaks are formed, slowly add in the Bailey’s a little at a time. Bailey’s whipped cream! Set aside a small amount for a whipped cream topping.
  • Stir one-third of the whipped cream into the pudding mixture until well blended. 
  • Next, gently fold the rest of the whipped cream into the mixture, in order to keep the light texture of the mousse. Refrigerate. When ready to serve, top with a bit of whipped cream and a sliced strawberry. Enjoy!
  • Tip: To determine what type of peaks you have, dip a teaspoon or your beater/whisk into the whipped cream and lift.  If a peak stands up, but then collapses and melts back down, its soft.  If the peak continues to stand up tall, it’s stiff.  Firm peaks are somewhere in between, as they’ll stand up but the tips are mostly folded over.  Don’t overbeat, or you’ll get butter!

Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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2 Comments
  • Jessie
    April 12, 2020

    5 stars
    Easy recipe, especially during a pandemic. We had some of those shortbread cups, so, I stuffed them in ramekins, soaked them in Bailey’s, sliced some strawberries, then topped with the mousse. Chopped strawberries on top and chilled for an hour. So amazing. Probably good with whipped cream on top, too.

    • maplewoodroad
      April 13, 2020

      Love the creativity, that sounds delicious! So glad you enjoyed it! 🙂