Last Updated on 2020-03-09 by Linda
How to Make Homemade Bailey’s Irish Cream Mousse
The ingredients are simple. Decadent but simple, she says with a wink. Honestly most of this you will have in your cupboard. I also have tried just using vanilla not the vanilla bean and it still worked.
- 1 1/2 cups whipping cream
- 4 egg yolks
- 1/4 cup sugar
- 1 vanilla bean
- 1 1/2 tsp gelatin
- 2/3 cup Baileys Irish Cream ( this time I used Cinnamon Vanilla Baileys)
- Chocolate Covered Coffee Beans
How do you Make the Mousse
The instructions are relatively simple to follow. The hardest part for me is always working with the gelatin. I think it makes me paranoid
1) in small heavy saucepan whisk together 1/4 cup cream, the egg yolks and sugar. Slit vanilla bean lengthwise and with the tip of the knife scrape the seeds into the pan ( save bean for other recipes).
4) whisk gelatin into egg mixture, combine well. Add Baileys, pour mixture into bowl and refrigerate for 20 minutes.
5) in medium bowl whip remaining cream until it holds stiff peaks ( save about 1/4 cup to use as topping, or mix a small amount seperately, I add a tad bit of baileys to the cream and whipped).Fold egg yolk mixture into whipping cream until no white streaks are remaining.
Bailey's Irish Cream Mousse
Ingredients
- 1 1/2 cups whipping cream
- 4 egg yolks
- 1/4 cup sugar
- 1 vanilla bean
- 1 1/2 tsp gelatin
- 2/3 cup Baileys Irish Cream this time I used Cinnamon Vanilla Baileys
- Chocolate Covered Coffee Beans
Instructions
- 1) in small heavy saucepan whisk together 1/4 cup cream, the egg yolks and sugar. Slit vanilla bean lengthwise and with the tip of the knife scrape the seeds into the pan ( save bean for other recipes).
- 2) cook the egg yolk mixture over medium low heat for about 8 minutes or until mixture thickens. Remove from heat and set aside.
- 3) in small glass measure sprinkle the gelatin over 2 tbsp cold water. stand the measure in simmering water until gelatin dissolves ( 2 minutes)
- 4) whisk gelatin into egg mixture, combine well. Add Baileys, pour mixture into bowl and refrigerate for 20 minutes.
- 5) in medium bowl whip remaining cream until it holds stiff peaks ( save about 1/4 cup to use as topping, or mix a small amount seperately, I add a tad bit of baileys to the cream and whipped).Fold egg yolk mixture into whipping cream until no white streaks are remaining.
- 6) divide mixture into 4 dessert dishes, refrigerate for at least two hours and up to 24 hours. Garnish with whip cream and a coffee bean.
SuziG says
oh my goodness! That looks amazing!!
Karen says
I love anything made with Bailey's. Thanks for a great recipe.
Michele Ash says
Thanks so much for the wonderful recipe on Baileys Irish Cream Mousse! This looks and sounds so delicious! I've copied the recipe to use whenever we have guests for something special! Thanks again for this wonderful recipe! I Love it! Michele 🙂
Barrie Mac says
This looks amazing!
lemonlaurie says
that looks great.
Natalie says
I will have to try out this recipe for my next book club meeting.
Amy's Fashion Blog says
So going to have to try this out. I make bailey brownies.
My blog has moved. I'm now blogging at http://www.amysfashionblog.com
Moumous says
love cooking. will add this in my list to try next month
Jasmine Maria says
yum that looks delightful.
dimple khadi says
Hmmmmm…. that looks yummy!!!!
New post: http://dimplekhadi.blogspot.com/2015/02/dr-teefahs-birthday.html
Jenn says
Yum that looks and sounds so amazing!