White Chocolate Irish Cream Mousse

Happy St. Patrick’s Day! I hope everyone remembered to put on something green this morning and are looking forward to a cheerful day of shamrocks and leprechaun shenanigans. As for me, I’m eating the most delicious mousse while catching up on tons of assignments for school.

Sometimes celebration is in the little things, folks. And that’s okay! Especially when one of those little things is White Chocolate Irish Cream Mousse. I’ve made Irish cream mousse with coffee before (see the post here on my old blog, The Purple Door Kitchen.) It was a hit with my family, but I wanted to try something a little different. This mousse is much firmer since it uses gelatin and not egg yolks and it is so much easier to put together! No tempering of eggs, no stove or oven required, and it comes together in ten minutes or 15 minutes. It’s sweet, creamy, and rich from the white chocolate and the Irish cream flavor is not overbearing at all. It’s really just a hint, which I prefer. No one wants to get hit over the head with boozy alcohol after a meal in my opinion. It’s delicious cold and firm from the fridge, but my favorite is to eat the fluffy stuff right off of the beaters from the mixer. 😉

The mousse I didn’t eat straight from the mixing bowl I spooned into three ramekin cups, but it’s so rich and sweet from the white chocolate and cream, I would say that this makes four servings. A dusting of cocoa powder really adds to the mousse by adding just a hint of bitterness to cut the sweetness. Add a bit of extra whipped cream and a drizzle of Irish cream on top and you have not just a delicious St. Patrick’s day treat, you have a pretty one too!

White Chocolate Irish Cream Mousse
Serves: 4
  • ¾ cup white chocolate
  • 1 Tablespoon whole milk
  • 2 Tablespoons Irish Cream Liquor
  • 1 teaspoon unflavored gelatin
  • 2 Tablespoons water
  • 1 cup heavy whipping cream
  • Unsweetened cocoa (for garnish)
  • Whipped cream (for garnish)
  • Extra Irish Cream Liquor (for garnish)
  1. In a small dish, sprinkle the gelatin over the two tablespoons of water and let bloom for about five minutes. Microwave for about 20 seconds to melt the gelatin and set aside.
  2. In another microwave proof bowl combine the milk and white chocolate and melt in the microwave 15 seconds at a time, stirring in between each interval until you get a smooth consistency.
  3. Add the gelatin and Irish cream to the chocolate and stir until combined.
  4. In a stand mixer on medium-high speed whip the heavy whipping cream until stiff peaks form. Stir ⅓ of the whipped cream into the warm chocolate until combined and then fold into the remaining whipped cream carefully.
  5. Serve immediately for a looser fluffy dessert or spoon into cups or containers and chill 4 hours for a firmer mousse.
  6. Before serving, top with whipped cream, a drizzle of Irish Cream and dusting of unsweetened cocoa powder.


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