This Baileys chocolate mousse pie is rich and creamy with delightful specks of chocolate all throughout. It’s fast and easy to make too, no oven needed! No gelatin or eggs in the ingredients either.
(Do you like Baileys Irish cream recipes? Try these chocolate truffles, they are bursting with Irish cream flavour! Or this Bailey’s creme brûlée – looks super fancy…you’d be the only one who’ll know they’re a breeze to make.)
Two things are happening this week: St. Patrick’s Day and my brother’s birthday. And I have the perfect dessert for both – it’s chocolatey (for my brother), made with Baileys (hooray for St. Paddy’s) and no baking required (this one is for me).
This no-bake Baileys chocolate mousse pie is rich and creamy with delightful pieces of chocolate in every bite. It’s very easy to make too.
Perfect for St. Patrick’s Day if you don’t want to go the green dessert route and for brothers who have the sweet tooth (and appreciate a boozy dessert!).
What is Baileys Irish cream?
Irish cream is a cream liqueur made of Irish whisky, cream and, depending on the recipe or the brand, other flavours like chocolate, coffee, vanilla and even caramel.
There are several brands out there but looks like Baileys is the most well-known. It’s what I use for all my Irish cream dessert recipes here on TUB, though you can most certainly use other brands, or even make your own!
Marisa over at All Our Way has this delicious recipe for homemade Irish cream if you want to give it a try.
Recipe for Baileys chocolate mousse pie
This Baileys Irish cream mousse pie might just be the easiest pie you’d ever make. First it’s no-bake. That’s always a plus!
There’s also no gelatin in it for those of you wary of using gelatin in your recipes; instead, you achieve that creamy texture by whipping the heavy cream stiff (but still glossy).
Unlike traditional chocolate mousse, this recipe has no eggs in it. No eggs, no double boilers, no cooking, just whipping! Easy, right?
How to make Baileys chocolate mousse
So how do you make Baileys Irish cream mousse pie? For the crust, just mix all the ingredients together until evenly moist and crumbly. Then press onto the bottom and sides of your 9-inch pie dish.
Preparing the filing is similarly straightforward – whip the heavy cream to almost medium then slowly drizzle the Baileys until you reach medium-stiff peaks. Mix a little of your cream with your melted chocolate to create a delectable fudgy mixture.
Add back your chocolate, chunks at a time, into your cream and continue mixing. The chocolate will break apart into little specks of deliciousness as you do this.
When everything is incorporated (and your cream is holding its shape), transfer to your pie dish and chill overnight.
Ingredients you need to make chocolate mousse with Baileys
For the crust, you will need:
- Oreo cookie crumbs
- Pinch of salt
And for the filling, you will need:
Tools you need to make Bailey’s chocolate mousse pie
You don’t really need special equipment to make this pie – if you have a handheld mixer, you’re golden.
Though a stand mixer would make life that much more easier just because your cream would whip faster.
Tips for making Bailey’s chocolate mousse pie
Here are some tips for perfectly fluffy, creamy and chocolatey Bailey’s chocolate mousse:
For the best whipped cream, make sure everything is chilled.
This means your cream, your bowl, your beater/whisk and even your Irish cream. I usually put them in the fridge at least 30 minutes before I plan to use them.
Can I use ready-made whipped cream?
You most certainly can. Though I encourage you to try and make your own whipped cream. It really is the easiest thing in the world (only takes 15 minutes max!) and taste 1000% better than store-bought.
Can I use ready-made Oreo crust?
Yes, you can use ready made Oreo crust. Just note that the batter generously fills a deep, 9-inch pie dish so you may want to buy two Oreo crusts.
Use Irish cream liqueur that you would drink.
It’s like cooking with wine – only cook/bake with wine/liqueur that you’d actually drink. Especially that the Irish cream is the star of this pie show, it must be something you actually love.
Why is my melted chocolate seizing?
When you mix the cold cream to your warmer melted chocolate, the chocolate will seize and that’s ok. This is because the cream is cold and the chocolate is warmer.
Don’t worry, the chocolate will break apart when you mix it back into the rest of the cream and this is how you get those yummy specks of chocolate.
My pie did not set.
Note that this pie will not set as firmly as, for example, a no-bake cheesecake. But it should hold its shape when you slice into it.
If it does not, it probably needs to chill more or if it has already chilled overnight, the cream may not have been whipped properly.
No need to fret. There’s a super easy fix – just scoop and serve into bowls like in the photos, top with whipped cream and dust with cocoa powder. It will look pretty and still taste amazing.
Bailey’s chocolate mousse
A scoop of this pie is pure Irish cream and chocolate bliss. The Oreo cookie crust lends a slightly bitter dark chocolate taste that balances off the sweetness of the mousse.
But my favourite parts are the bits of chocolate you get with every spoonful – they add great texture and flavour. Top it with whipped cream and you’re all set!
It’s indulgent, easy to make and (no lies) might make you a little woozy (which is not a bad thing).
Boozy dessert recipes
Love boozy desserts? Here are other recipes you can try. This first one is bread pudding that’s made with Kahlua.
This eggless tiramisu has Kahlua as well.
If bourbon is more your thing, try these scrumptious pecan pie bars:
Baileys Chocolate Mousse Pie
- 1 ¼ cups Oreo cookie crumbs
- ¼ cup unsalted butter melted
- pinch salt
- 2 cups heavy cream chilled
- ½ cup Baileys chilled
- 1 cup semi-sweet chocolate chips melted, slightly cooled
For the Oreo cookie crust:
For the Baileys chocolate mousse:
- Gradually drizzle 1/2 cup Baileys. Mix until incorporated well.
- In a separate bowl, mix your melted chocolate with about 1/2 cup of your whipped cream mixture to temper it. Stir until well combined. You will notice that, since your cream is cold and your chocolate is warm, your chocolate will be harder and harder to mix and will turn a little fudgy. That's ok.
- Mix back your chocolate mixture, chunks at a time, into your whipped cream. You'll notice that as you start whipping, the chocolate will break into little pieces. And your mixture will be coarse and grainy - that's ok too. Just mix until everything is fully combined and until your cream starts to hold its shape.
- Pour the Baileys mousse into your prepared pie crust and refrigerate overnight.
Nutritional information are estimates only.
(This recipe adapted from She Wears Many Hats)
Did you make Baileys chocolate mousse pie? I’d love to hear from you in the comments section below.
(This post was updated on 12 February 2019.)