Irish Coffee Chocolate Mousse

5 from 2 votes

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.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American, Irish

Keyword: baileys, irish coffee chocolate mousse

Servings:

Calories: 380kcal

Author: Viana Boenzli

Ingredients

3.9 ounce box of instant chocolate pudding mix
1 cups whole milk, cold
¼ cup brewed coffee, chilled
¾ cup heavy whipping cream
¼ cup Bailey’s Irish Cream
3 tablespoons granulated sugar
½ teaspoon vanilla extract
For a non-alcoholic version, simply omit the Bailey’s and use 1 cup heavy whipping cream instead of ¾ cup

US Customary - Metric

Instructions

Mix together pudding mix, milk, and coffee until well blended and thickened.
3.9 ounce box of instant chocolate pudding mix, 1 cups whole milk, cold, ¼ cup brewed coffee, chilled
In a separate bowl (using an electric hand mixer) or a stand mixer, whisk together the heavy cream, sugar, and vanilla until soft peaks form.
¾ cup heavy whipping cream, 3 tablespoons granulated sugar, ½ teaspoon vanilla extract
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.
¼ cup Bailey’s Irish Cream, For a non-alcoholic version, simply omit the Bailey’s and use 1 cup heavy whipping cream instead of ¾ cup
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!

Notes

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!

Nutrition