Easy Desserts: Baileys Basil Mousse

August 27, 2018

It’s the week’s hump day, and we all can’t wait for the weekend. So tonight, why not whip up this Baileys Chocolate Mousse to ease all the previous days’ stress, and prepare you for the ones ahead.

A modest splash of Baileys Irish Cream adds an intoxicating kick to this delicious chocolate mousse, so you better brace yourself. The alcohol surprisingly adds a creamier contrast in flavor, giving the mousse a bolder texture. The basil brings out the flavor of the chocolate in an earthy, herby sort of way. Of course, you can save the alcohol for Friday and replace it with heavy cream with a sprinkle cocoa. But we all know that anything with Baileys Irish Cream is worth it.

Baileys Basil Mousse

Total Time: 60 minutes / Yield: 2-4 servings


  • 100 g big marshmallows
  • 1/4 cup Baileys Irish Cream
  • 3 tbsp butter
  • 200 g chopped dark chocolate
  • 4 cups whipped cream
  • Chopped basil leaves


  1. In a saucepan, combine marshmallows, Baileys and butter. Heat until melted. Remove from fire.
  2. Add the chocolate and melt over a double boiler.
  3. Add the whipped cream, fold, and cool down slightly in the refrigerator.
  4. After an hour or so, transfer the mixture to containers and top with shredded basil.
  5. Serve.
Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

3 comments in this post SHOW

3 responses to “Easy Desserts: Baileys Basil Mousse”

  1. says:

    ew.. lumpy.. and why would you put whipped cream on warm chocolate. it would just melt

    • Mikka Wee says:

      Hi there! 🙂 It’s supposedly the runnier version of mousse that’s pourable at first, and then it will set when chilled. So you will really get some swirls with this, which is why it loks “lumpy”. It’s not meant to be classic kind because it’s an “Easy” version of the mousse. Here’s a sample of the same recipe procedure from Nigella Lawson. Hope this helps! 🙂


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