Irish Cream Chocolate Mousse Cake

Deliciously light, fluffy Bailey’s chocolate mousse cake is so rich and creamy. You can make it for the weekend and surprise your family or friends!

Servings 6 


  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • ¼ cup boiling water
  • ½ cup sugar
  • 2 tablespoons cocoa powder (for a more intense chocolate flavor, add one extra tablespoon)
  • 1½ cup whipping cream, very cold
  • ½ cup  Baileys Irish Cream, very cold
  • 1 teaspoon vanilla extract


Note: Before you start, prep bowl and beaters by putting in the freezer for 15 to 20 minutes to chill.



  • In a small bowl, combine gelatin and cold water; stir and set aside for 2 minutes to set.
  • Then, add the boiling water in the gelatin mix and stir until gelatin is dissolved. Let stand to cool.
  • In a large bowl, stir together cocoa and sugar; add heavy cream.
  • Whisk at medium-high speed until stiff peaks form; slowly pour in vanilla, Baileys, and gelatin mixture, whisking continuously at high speed until well-blended and soft peaks form.
  • Let stand 5 minutes to thicken.
  • Spoon into serving dishes and place in refrigerator to chill.
  • Chill 1 hour or until ready to serve.