Chocolate Baileys Mousse

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

40 g chocolate couverture, dark
200 ml whipped cream
2 tablespoon Baileys Irish Cream
3 scoops confectionery (Giotto)
some confectionery (Giotto) to garnish

Instructions

Finely chop the couverture. Bring 125 ml of whipped cream to the boil. Remove from the stove and melt the couverture in the hot cream while stirring. Add the liqueur and mix with the cutting stick. Chill the cream mixture overnight.
Beat the cold cream mixture with the hand mixer until stiff. Quarter the Giottos with a knife and fold them into the cream.
Pour the cream into dessert or champagne glasses. Whip 75 ml whipped cream until it is half stiff, distribute it on the mousse and decorate with other Giottos as desired.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.