Creamy, simple, and with a hint of liqueur that’ll make you float The Thermomix can do so much more than soups and doughs. It's also your best friend when you're aiming to serve a top-class dessert – like this chocolate mousse with Baileys, which brings together everything a sweet tooth could dream of: dark chocolate, fluffy cream, and a generous splash of Irish cream liqueur. All without an oven and without kitchen chaos. If you're into elegant desserts with depth, you’re going to love this recipe. The result: an airy, silky mousse with just the right kick from the Baileys. Prepare it a few hours ahead – it needs to chill – but the effort is minimal and the joy afterwards is off the charts.
(Makes 6–8 portions that disappear quickly)
200 g semi-sweet dark chocolate (in pieces or chips)
3 large eggs, separated
2 tbsp (30 g) unsalted butter
250 ml Baileys Original Irish Cream, divided
300 ml heavy cream (at least 35% fat), well chilled
30 g powdered sugar
1 pinch of salt
Chocolate shavings for decoration (optional but highly recommended)
Add the chocolate to the mixing bowl and chop for 10 sec / speed 7. Scrape down the sides with a spatula and melt for 3 min / 50°C / speed 2.
Add the butter and stir for 30 sec / speed 2 until smooth.
Add the egg yolks one at a time through the measuring cup while mixing at speed 3.
Add 125 ml of Baileys and mix for 30 sec / speed 3.
Transfer the mixture to a large bowl.
Insert the butterfly whisk. Add the chilled cream, the remaining 125 ml Baileys, and powdered sugar to the bowl.
Whip on speed 3.5 (no time set), watching closely until medium peaks form.
Set aside 1/4 of the whipped cream for decoration, and use the rest for the mousse.
Clean and dry the mixing bowl thoroughly (it must be grease-free!).
Insert the butterfly whisk, add the egg whites and a pinch of salt to the bowl.
Whip for 3–4 min / speed 3.5 until stiff peaks form.
Gently fold 3/4 of the whipped cream into the chocolate mixture using a spatula – do not mix!
Stir in one spoonful of the egg whites more vigorously to loosen the texture, then gently fold in the rest until everything is evenly fluffy.
Spoon the mousse into glasses or bowls.
Top with the reserved whipped cream and, if you like, some chocolate shavings.
Chill for at least 2 hours – even better overnight.
