Chocolate and Baileys mousse with Thermomix

(No Ratings Yet)

30 April, 2025

The softer and most addictive secret of Irish liquor 🍫🥃

There are recipes that make you salivate just by reading their ingredients, and this chocolate mousse with baileys It is one of them. If I also tell you that it is prepared in a moment, that it does not need an oven and that combines two of the most revered pleasures in the sweet world – the chocolate and the Baileys Original Irish Cream-, then we are already talking about a small masterpiece to finish off any food like God (and the palate) commands.

This mousse has the best of several worlds: it is creamy but light, it has the sweet chocolate point without empalagar, and the ethyl touch of Baileys provides an aromatic depth that leaves you saying “one more teaspoon and already.” Lie. You end up rejecting the glass. Because what is apparently an elegant and subtle dessert, is actually A sweet pleasure bomb with liquor soul.

Chocolate and Baileys mousse with Thermomix

People

Cooking time:

20 minutes

Total time

20 minutes

Kitchen

Themomix

Category:

Desserts with Thermomix

Chocolate and Baileys mousse ingredients with Thermomix

200 g of semidulce black chocolate (chips or pieces)
3 large, separated eggs
2 tablespoons of salt without salt
250 ml of Baileys Original Irish Cream, divided into two parts
300 ml of cream to mount (milk cream), very cold
1/4 cup of icing sugar
1 pinch of salt
Chocolate chips to decorate (optional, but recommended)

Chocolate and Baileys mousse preparation with Thermomix

Step by step preparation with Thermomix
1. We melt the chocolate with care
Add the chocolate into pieces to the glass and click 10 sec / vel 7.
Lower the remains with the spatula and melt 3 min / 50 ° C / Vel 2.
Add the butter and mix 30 sec / vel 2, until everything is well integrated.
Without stopping the machine, see by the Bocal the yolks, one by one, at vel 3.
Incorporates 125 ml of Baileys and mix 30 sec / vel 3. reserve in a large bowl.
2. We ride the cream with style
Place the butterfly in the blades. Pour the cream very cold, the rest of the Baileys (125 ml) and the icing sugar.
Program without time / Vel 3.5 and watches until semi-firmes are formed. Eye, that passes quickly.
Remove from the glass and reserve 1/4 to decorate. We will mix the rest with the chocolate base later.
3. We ride the whites as a meringue pros
Wash and dry the glass very well (without fat or moisture). Place the butterfly.
Add egg whites with a pinch of salt.
Mount 3-4 min / vel 3.5, until they are very firm.
4. Final assembly, with care
With a spatula, it incorporates 3/4 of the cream mounted to the chocolate mixture, with soft and enveloping movements.
Add a tablespoon of mounted whites and mix with more joy to loosen the texture.
Then add the rest of the whites with love, little by little, so that they do not get off.
5. Plated and rest (the most difficult yet)
Distribute the mousse in cups, drinks or whatever you have at hand.
Decorate with the reserved cream and, if you feel Fancy, some chocolate chips.
Save at least 2 hours in the fridge (better if it’s all night)