A velvety smooth rich chocolate mousse studded with Bailey’s liquor and espresso that’s flavors are reminiscent of a cheesecake. Perfect way to toast the Irish!
A chocolate coffee pudding pie that was flavored with Bailey’s liquor. Heaven.
When a customer ordered the pie for dessert, I was probably not that careful in serving it up. The more pieces that looked less than perfect, the more the restaurant would let the servers eat–and in college, that pie was the only dinner I thought I needed 🙂
Now I know better, but I still love to dive into a creamy, rich chocolate pudding. Throw in some Bailey’s–well, it takes pudding to a whole new level of deliciousness.
So let me introduce you to this Bailey thing that has me head over heels.
That would be my sweet puppy Bailey who has me kind of head over heels as well! But that is another story!
Back to the Bailey’s Mocha Mousse.
Chocolate mousse is a dessert I could eat everyday. Okay, not true.
I love chocolate mousse but the base is typically made with heavy whipping cream. And there is something about heavy whipping cream that does not agree with me in large doses.
And let’s face it, once I take one bite, I do not want to stop!
So in order to eat more than just a spoonful, I changed up the recipe to a healthier base of Greek yogurt.
The yogurt is thick and rich and velvety on the tongue. Melted dark chocolate is enhanced with espresso powder and spiked with Bailey’s liquor. The chocolate is folded into the yogurt the same way it would be folded into whipped cream.
And it worked wonders.
This “mousse” was not as light as a a traditional mousse, but was instead reminiscent of a cheesecake. This delighted my husband very much! It was a perfect little treat!
Bailey's Mocha Mousse
- 1/2 cup milk
- 2 tablespoons sugar
- 1 teaspoon espresso powder
- pinch of salt
- 1 1/2 cup good quality dark chocolate grated
- 2 tablespoons Bailey's liquor
- 2 cups Greek yogurt
Over low heat, bring milk, sugar, espresso powder, and salt to a simmer while whisking to prevent milk from scalding.
Once the sugar and espresso powder is dissolved, remove from heat and add chocolate, whisking quickly until chocolate is melted.
Add liquor to chocolate mixture and cool.
Once cooled, gently fold into Greek yogurt.
Pour into four serving glasses and chill for at least 2-3 hours or overnight.
A few notes:
- I would use low-fat or full fat dairy products for a more luxurious taste.
- You may want to add 1-2 more tablespoons of sugar if your chocolate is not that sweet.
- This is great without the addition of the liquor as well