Photo looking down on three irish cream and chocolate mousse pot desserts with a spoonful taken out of one of them and the spoon set next to one of the desserts
Waitrose and Partners

Irish cream & chocolate mousse pots

Sumptuous and melt in the mouth, these decadent pots of Irish cream and dark chocolate mousse create the perfect after dinner treat.

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseDessert
  • Prepare30 mins
  • Cook5 mins
  • Total time35 mins
  • Pluschilling

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  • 200g dark chocolate (70% cocoa)
  • 6 tbsp Baileys The Original Irish Cream
  • 300ml double cream
  • 3 British Blacktail egg
  • 2 tbsp caster sugar


  1. Chop 180g dark chocolate into small pieces and put in a heatproof mixing bowl with 5 tbsp Irish cream. Heat 200ml cream in a small saucepan until almost boiling. Pour the hot cream over the chocolate, leave for 1 minute, then stir until smooth and combined.

  2. Separate the eggs into two bowls. Using electric beaters, whisk the whites until they just reach stiff peaks. Without rinsing the beaters, beat the yolks and sugar until just combined. Use a spatula to stir the yolks into the chocolate until combined.

  3. Next, fold in the egg whites in 3 additions, trying to keep as much air in the mixture as possible. Pour into glasses or ramekins; chill for at least 4 hours until set.

  4. When ready to serve, put the remaining 100ml double cream and 1 tbsp Irish cream in a mixing bowl and whisk into soft peaks. Grate the remaining 20g chocolate. Spoon a dollop of cream on top of each mousse pot and scatter with a little grated chocolate to serve.

Cook’s tip

To give the mousse a stronger coffee kick, add 1⁄2 tsp espresso powder to the cream while heating it.


Typical values per serving when made using specific products in recipe


2,136kJ/ 516kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating