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Bailey’s Irish Cream liqueur and chocolate combine in this decadent chocolate mousse dessert sure to satisfy any sweet tooth.

I woke up out of a dead sleep the other day needing chocolate.  Not just any old chocolate but fancy chocolate.  I’d had a dream about whipping up a fancy chocolate for the President.  {Just kidding it wasn’t the President but I’m not going to tell you who it actually was ;)}

Does this happen to anyone else?  Where you just have to make something fancy schmancy even if you don’t know what the fancy schmancy thing might be?

I’m going to pretend everyone just said yes.  Now the question really was, what kind of fancy schmancy dessert was it going to be?  It’s amazing the kind of things that come to mind when you think ‘fancy desserts’.  Souffles (yeah, right) and cream puffs (choux pastry, nope) and roses made out of chocolate (eh, maybe but no).  None of them hit me.  Not until I thought the word “mousse”.  Ding ding ding!

I wanted a mousse that didn’t have any eggs in it like most do because I didn’t want to have to worry about tempering eggs.  A thing that never works out for me anyway.  Unless I’m making lemon curd.  So an egg-free mousse is an A+ in my book.  I haven’t had a lot of mousse experience in my life but this is seriously the best chocolate mousse I have ever put into my mouth.  Hands down.

Plus I had the perfectly bright idea to add alcohol.  Bailey’s Irish Cream + chocolate?  Yes, please!  I mean St. Patrick’s Day is coming up and that is the perfect excuse to break out the Bailey’s.  Wow your honey bunny with this fancy chocolate dessert on St. Pat’s and get your drink on.  Sans green beer and drunk college kids.

Unless, you know, you’re into that whole scene.  And then get your green beer drink on, y’all.

Bailey's Irish Cream Chocolate Mousse

Yield: 4 servings

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

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Ingredients

• 1 ½ cups mini marshmallows
• 4 Tbs butter, softened
• 1 cup semi-sweet or dark chocolate chips
• ¼ cup milk
• 2 Tbs Bailey's Irish Cream
• 1 ½ cups heavy cream
• 2 Tbs sugar

Instructions

1. In a small saucepan over medium-low heat combine marshmallows, butter, chocolate chips, and milk. Whisk occasionally as it melts until mixture is smooth throughout. Remove from heat, stir in the Bailey's, and allow to come to room temperature.
2. While chocolate is cooling add heavy cream and sugar to the bowl of a stand mixer and whisk on medium-high speed until doubled in volume and stiff peaks form.
3. Once chocolate has cooled gently fold in 2 1/2 cups of the whipped cream until completely incorporated.
4. Refrigerate at least one hour. Serve chilled and topped with remaining whipped cream and chocolate shavings.