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Irish Cream Chocolate Mousse

A delightful dessert combining rich chocolate flavors with Irish cream liqueur, perfect for special occasions or a treat for yourself.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Irish
Calories: 400
Ingredients Method Notes

Ingredients
  

For the mousse
  • 2 teaspoons agar-agar My plant-based secret for a perfectly set mousse.
  • 2 tablespoons cold water Essential for softening the agar-agar before dissolving.
  • 1/4 cup boiling water Used to fully dissolve the agar-agar into a clear solution.
  • 1/2 cup granulated sugar Provides the perfect amount of sweetness to balance the bitter cocoa.
  • 2 tablespoons cocoa powder
  • 1 1/2 cups heavy cream
  • 1/2 cup Irish cream liqueur
  • 1 teaspoon vanilla extract A touch of vanilla always enhances the chocolate and Irish cream flavors.

Method
 

Preparation
  1. Begin by placing your mixing bowl and beaters in the freezer for 15-20 minutes to chill.
  2. In a small bowl, sprinkle the agar-agar over the cold water. Stir quickly and let it stand for 1 minute to soften.
  3. Add the boiling water to the softened agar-agar mixture, stirring until completely dissolved. Let this mixture cool.
Mixing
  1. In a large mixing bowl, combine the granulated sugar and cocoa powder.
  2. Add the very cold heavy cream and stir gently at first.
  3. Beat the mixture at medium-high speed until stiff peaks form.
  4. Gradually pour in the Irish cream liqueur, vanilla, and cooled agar-agar mixture, continuing to beat at high speed until well-blended.
Setting
  1. Let the mixture sit for 5 minutes to thicken slightly.
  2. Spoon the mousse into your chosen serving dishes and place them in the refrigerator to chill.
  3. Chill the mousse for at least 1 hour or until ready to serve.

Notes

Make sure your mixing bowl and beaters are cold for better whipping results. Store any leftover mousse in an airtight container in the refrigerator for 2-3 days.