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



  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.

3 Responses

    1. 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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