Best Irish Cream Chocolate Mousse Pie Recipes

ULTIMATE IRISH CREAM CHOCOLATE MOUSSE

Steps:

• Melt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream.
• In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

NO BAKE BAILEYS CHOCOLATE PIE

Steps:

• In a large bowl combine the whipped topping, dry pudding mixes, milk, Baileys, and vanilla extract.
• Using a hand mixer, mix until smooth and you can no longer see pieces of the pudding mix. Pour into the store bought pie crust. Refrigerate for at least four hours.
• Place in the freezer for 15 minutes right before serving (optional) to achieve nicer, cleaner, slices.

BAILEY'S IRISH CREAM MOUSSE PIE

Steps:

• Beat egg yolks until they are lemon-colored, then add the salt and Bailey's.
• Cook in top of double boiler until yolk mixture thickens, and then allow to cool.
• Beat egg whites until stiff.
• Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion.
• Fold in ¾ cup of the nuts.
• Scrape the mixture into a baked pie shell, and cover with the remaining whipped topping.
• Sprinkle with the remaining nuts and chocolate shavings.
• Freeze for 4 hours, but no more than 8.

IRISH CREAM CHOCOLATE MOUSSE

Steps:

• In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
• With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
• In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.