Chocolate Mousse with Baileys in Thermomix

(1 votes, average: 5.00 out of 5)

6 January, 2025

This exquisite chocolate mousse with Baileys is the perfect dessert to impress your guests or treat yourself on any special occasion.

Its soft and creamy texture, combined with the intense flavor of chocolate and the unique touch of Baileys liqueur, make it an irresistible delight.

With the help of the Thermomix, preparing this recipe is quick and simple, guaranteeing spectacular results without complications. Surprise everyone with this elegant and flavorful dessert!

Chocolate Mousse with Baileys in Thermomix

People

Cooking Time:

10 minutes

Total Time

10 minutes

Kitchen

Thermomix

Category:

desserts with thermomix

Ingredients for Chocolate Mousse with Baileys in Thermomix

Chocolate Ganache:

200 g milk chocolate
100 ml whipping cream
1 teaspoon Baileys Irish Cream

Mousse:

200 g dark chocolate, chopped
375 ml whipping cream (divided into 200 ml and 175 ml)
125ml Baileys Irish Cream
2 teaspoons of neutral gelatin powder
2 tablespoons cold water
60 ml boiling water
100g sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract

Decoration:

whipped cream
chocolate chips

Preparation of Chocolate Mousse with Baileys in Thermomix

Prepare the Gelatin

Place the 2 tablespoons of cold water in a small bowl and sprinkle the gelatin on top. Let it sit for 1 minute to hydrate.
Add the boiling water and mix until the gelatin is completely dissolved. Set aside until it is at room temperature.

Make the Chocolate Ganache

Place the chopped milk chocolate in the Thermomix glass and program 8 seconds / speed 8 to crush it.
Add the 100 ml of cream. Program 4 minutes / 50°C / speed 2.
Add 1 teaspoon of Baileys and mix 10 seconds / speed 3. Reserve in a bowl and let cool.

Prepare the Mousse

Place the dark chocolate in the glass and blend for 8 seconds / speed 8. Then, melt the chocolate by programming 3 minutes / 50°C / speed 2. Set aside and let it cool slightly.
Place the butterfly in the glass. Add 200 ml of cream, sugar and cocoa powder. Program 2 minutes / speed 3.5 or until firm peaks form.
With the Thermomix running at speed 3, little by little add the Baileys, vanilla and the cooled gelatin mixture through the jug. Mix until everything is well integrated.
Remove the butterfly. Using the spatula, gently fold in the reserved melted chocolate, making circular movements.

Assemble and Cool

Carefully mix the chocolate ganache into the mousse until completely combined.
Divide the mousse into individual containers and refrigerate for at least 1 hour or until firm.