Bailey’s White Chocolate Mousse

Share This Recipe

Use the buttons below to share this recipe on popular social networks, print, or email it to a friend.
Bailey's White Chocolate Mousse
Serves 6
I even won a regional competition held in Detroit when I was at Opus One with this recipe for Bailey's White Chocolate Mousse.
Write a review
  1. 8 oz. White Chocolate, chopped 1/2"
  2. 1/3 cup Milk
  3. 1/2 cup Irish Cream Liquor (Bailey's)
  4. 1 pkg. Unflavored Gelatin
  5. 1/2 tsp. Vanilla Extract, Pure
  6. 1 1/2 cups Whipping Cream
  7. 3 Egg Whites
  8. 1 pinch Salt
  1. Mix milk with Bailey's liquor.
  2. Place chocolate in a medium size mixing bowl and pour 1/2 of the milk mixture over the chocolate.
  3. Place chocolate and milk mixture over a double boiler pot and melt together while stirring. When warm and melted together, remove from the water bath and set aside.
  4. Add gelatin to other 1/2 of the milk mixture and stir in. Set aside for 2 to 3 minutes then place in a microwave oven and heat until mixture is very warm (not boiling) and the gelatin has dissolved in the mixture.
  5. Remove hot milk mixture from the microwave oven and pour into the chocolate mixture, stirring well to incorporate.
  6. Set aside this chocolate mixture and allow to come to nearly room temperature. The mixture should remain liquid and slightly warm. Add the vanilla at this time.
  7. Beat egg whites with a pinch of salt until stiff but not dry then fold into the chocolate mixture.
  8. Beat whipping cream until stiff but not dry and fold into the chocolate mixture.
  9. Portion finished mousse into cups or use as a cake filling.
  1. Any liquor can be used in this recipe or you can use all milk for a straight White Chocolate Mousse dessert.
  2. Yields: 4 cups
Nino Salvaggio