The Peppermint Baileys Chocolate combination in this eggless chocolate mousse recipe with a Bailey’s chocolate brownie base is just perfect for St Patrick’s day or any day.

The Peppermint Baileys Chocolate combination in this eggless chocolate mousse recipe with a Baileys chocolate brownie base is just perfect for St Patricks day, or any day.

Don’t let that wordy title fool you, this Peppermint Baileys Chocolate Mousse recipe is very simple. It uses my easy brownie recipe plus an easy eggless chocolate mousse. The addition of peppermint and Baileys make it a true delight.

If you love mousse, try this Eggless Easy Chocolate Mousse or my Chocolate Mousse Mud Cake. You might also like this Chocolate Peppermint Mug Cake. Just 10 minutes to an indulgent single serve chocolate cake. Link will take you to my Tangi video page.

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The Peppermint Baileys Chocolate combination in this eggless chocolate mousse recipe with a Baileys chocolate brownie base is just perfect for St Patricks day, or any day.

Can somebody please tell me how it’s the middle of March already?? Mid-March! Oh well, mid March means one thing – St Patrick’s Day. So when I think of Irish food a few things come immediately to mind – soda bread, Baileys and peppermint (I guess because if the green).
 
Well today I’ve jammed 2 of those things together. Clearly soda bread is not one of them. I mean, Baileys soda bread? Yuk! Peppermint soda bread. Eeeewwwww! Peppermint Baileys? Now we’re talking.
 
But peppermint and Baileys alone doesn’t make a brilliant St Patrick’s day dessert. Once you add chocolate, however….
 
The Peppermint Baileys Chocolate combination in this eggless chocolate mousse recipe with a Baileys chocolate brownie base is just perfect for St Patricks day, or any day.
 
This Peppermint Baileys Chocolate Mousse recipe is all that and more. I mentioned at the start that these are easy to make and I promise it’s true. Pinky promise.
 

An easy brownie recipe

It starts with my easy brownie recipe that I’ve just added some Baileys to and that’s it.
 
I recently came up with this brownie and I’ve been using it relentlessly since. There is a simple mix of dry ingredients, a mix of melted butter, sugar and vanilla, then just some beaten eggs. Mix it all together, bake it up, let it cool, then cut out cute little rounds to put into your serving glasses. It’s that easy.
The Peppermint Baileys Chocolate combination in this eggless chocolate mousse recipe with a Baileys chocolate brownie base is just perfect for St Patricks day, or any day.
 

How to make chocolate mousse

But lets talk about this mousse. Peppermint Baileys Chocolate. That flavour combo is sensational but then you turn it into a fluffy and light eggless chocolate mousse.
 
I particularly wanted an eggless chocolate mousse because the raw eggs in mousse kinda freak me out. It doesn’t stop me eating it, nosiree, I’ve eaten plenty a mousse in my time and I’m sure the vast majority have raw egg in them. When it comes to making it though, I just canna do it! Even my Chocolate Mousse Mud Cake uses an eggless mousse but different to this one.
The Peppermint Baileys Chocolate combination in this eggless chocolate mousse recipe with a Baileys chocolate brownie base is just perfect for St Patricks day, or any day.
 

Have you tried this recipe? Rate it below or comment with any questions or thoughts.

Want more mousse recipes? Try these

The Peppermint Baileys Chocolate combination in this eggless chocolate mousse recipe with a Baileys chocolate brownie base is just perfect for St Patricks day, or any day.

Peppermint Baileys Chocolate Mousse

5 from 2 votes
The Peppermint Baileys Chocolate combination in this eggless chocolate mousse recipe with a Baileys chocolate brownie base is just perfect for St Patricks day, or any day.
Plan ahead - setting time required

Ingredients

For the Baileys Chocolate Brownie

  • 95 g (3/4 cup / 3.5oz) plain (AP) flour
  • 35 g (1/3 cup / 1 oz) dutch processed cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 100 g (1/2 cup / 3.5oz) white sugar
  • 100 g (1/2 cup / 3.5oz) packed dark brown sugar
  • 113 g (1/2 cup / 1 stick) unsalted butter, melted
  • 2 large eggs, beaten
  • 1 teaspoon vanilla
  • 2 tablespoons Baileys liquer (notes)

For the Peppermint Baileys Chocolate Mousse

  • 1 1/2 cups whipping cream
  • 200 g dark (70%) chocolate
  • 57 g (1/2 stick / 1/4 cup) unsalted butter
  • 1/2 cup (125ml / 4 floz) Baileys liquer
  • 1 teaspoon powdered gelatin
  • 1 1/2 teaspoons peppermint extract

To top

  • 1/2 cup whipping cream

Instructions
 

For the Baileys Chocolate Brownies

  • Preheat oven to 180C / 350F /160C fan forced. Line the base of an 8x8 inch square slice pan with baking paper.
  • In a large bowl sift together the flour, baking powder, cocoa and salt. Add both sugars and mix well to combine.
  • Add the melted butter and mix through, then add the eggs, Baileys and vanilla and mix until well combined.
  • Pour into the prepared tin and bake for around 20 minutes or until there is only a very slight wobble in the centre.
  • Allow to cool in the tin.
  • Cut rounds from the brownies just slightly larger than the base of your serving glasses and press each one gently down into the base of each glass.
  • Keep the leftover brownie pieces to crumble up and scatter over your mousse at the end.

For the Peppermint Baileys Chocolate Mousse

  • Pour the cream into a glass or metal bowl and place in the fridge
  • In a bowl over a pot of slightly simmering water, combine the chocolate, butter and baileys. Stir until almost completely smooth, then remove from heat. Give the mixture a good beat by hand until smooth. Allow to sit and cool to room temp, stirring every so often.
  • Pour 1/4 cup of the cream into a small saucepan. Sprinkle the gelatine over the top and let it sit for 5 minutes to 'bloom' (the top will go all wrinkly).
  • Once bloomed, heat the gelatine and cream over very low heat, stirring continuously and lifting the pan away from the flame every so often. You don't want it to get too hot. Keep stirring until the gelatine is dissolved (notes)
  • Add the peppermint extract then pour the mixture through a strainer (to catch any gelatine that didn't dissolve) into the chocolate mixture. Stir well.
  • Beat the remaining 1 1/4 cups of cream until medium peaks (don't overwhip).
  • Fold 1/2 cup of the whipped cream into the chocolate mixture to lighten it up. Very gently fold in the remaining cream in 2 parts. Be very careful not to overmix the mousse or it will collapse. Just gentle folds until you have just a few streaks left running through it.
  • Spoon the mousse evenly into the glasses over the brownie bases. Allow to set in the fridge for 2 hours.

To finish

  • Whip the cream and place a dollop on top of each mousse then sprinkle with some brownie crumbs. 

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
  2. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. Take care when heating the cream and gelatine mixture. You don't want it to get hot enough to see bubbles, so make sure to lift the pan away from the flame every so often. If the gelatine doesn't look like it's all dissolving, use the spoon to rub any lumps against the side of the pan to thin them out then continue to mix through.
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