Frangelico & chocolate mousse with Baileys cream

It was me and Yuye’s 8 year anniversary on Monday since we started dating. In the blink of an eye it has already been that long. We’ve been through so much like most couples would have and on occasions we almost broke up. But we’ve undergone the test of time and survived, that’s what matters and that’s what will keep us going strong.

We’ve never really been the type to celebrate such occasions. Most of the time it’s just making a nicer dinner at home while spending more time with each other or dining out at a reasonable restaurant and enjoying each others company but no real surprises or big money spending on presents and fine dining meals. That is until this year. We actually just dined at Jacques Reymond and I’m still bloated from all the food as I’m writing this, but I will blog about that at a later date.

On Monday, I decided to make a decadent chocolate mousse recipe from one of my favourite food bloggers and food photographers – Katie Quinn Davies – which was featured in the July edition of ABC’s delicious. magazine. Katie is such an inspiration to me and many food bloggers alike with her beautiful and vintage looking photography and fantastic styling skills. I can’t believe she does all of that by herself!

Since I had most of the ingredients on hand already, when I read the recipe I thought ‘this would be perfect!’ as a celebration dessert. It’s perfect as a dessert for 2 if you make a bit less, or as a party canapΓ© dessert to wow some sweet-toothed guests.

Yuye helped me make this dessert and he was the one that did the heart below. He ran into the room where I was taking photos and exclaimed ‘OH NO! I messed up!’ It turned out he missed the centre of the glass by a fraction and the heart was off centre. It just shows that love isn’t always perfect eh. πŸ˜‰

The recipe called for Irish whiskey which I didn’t have so I substituted it with the same amount of Frangelico instead. I also halved the recipe as I was having it with just Yuye. It said that the recipe can make 24 while put in small glasses but I think it wouldn’t make as many, maybe roughly 20. Since my recipe is halved, it should fit in roughly 8-10 small shot glasses.

Note the Baileys I used was creme caramel flavoured as I realised I didn’t have a large bottle of the regular Irish cream but any Baileys flavoured alcohols would work.

Oops, I forgot to put the cream in the photo! Ah…

Frangelico & chocolate mousse with Baileys cream
Makes about 8-10
Adapted from Katie Davie Quinn’s recipe in ABC delicious. magazine


β€’ 7g of good quality coffee granules dissolved in 30ml hot water
β€’ 75g good quality dark chocolate, roughly chopped, plus grated chocolate to serve
β€’ 75g unsalted butter
β€’ 2 eggs, yolk and white separated
β€’ 1 1/2 tbs Frangelico
β€’ 1/4 tsp vanilla extract
β€’ 65g caster sugar plus 1/2 tbs for whipped cream
β€’ 150ml thickened cream
β€’ 1 tbs Baileys Irish Cream liqueur (I used Creme Caramel flavour)
β€’ Chopped hazelnuts for garnish (optional)


1. Place dissolved coffee, chopped chocolate and butter into a medium sized heat proof bowl. Place bowl over a double boiler, with gently simmering hot water inside. Make sure the bowl doesn’t touch the water.
2. Stir mixture until all dissolved and the mixture is glistening. Take off the heat and set aside.
3. Place egg yolks, Frangelico, vanilla extract, 65g caster sugar and 1/2 tbs of cold water in a large mixing bowl. Set this over another double boiler with gently simmering hot water and make sure the bowl doesn’t touch the water.
4. Using a hand mixer, whisk the egg mixture on high for roughly 3 minutes or until light in colour and thick. Take off the heat and put the bowl in the prepared iced water bath.
5. Continue to whisk for a further 2-3 minutes or until thickened and slightly cooled.
6. Stir in the chocolate mixture until well combined. Remember not to overwork this mixture.
7. Whisk the egg whites in a clean bowl with a pinch of salt until soft peaks form and then add in the extra 1/2 tbs of sugar and whisk until it reaches hard peaks.
8. Gently stir 1/4 of the egg white mixture into the pre-mixed chocolate mixture, then slowly fold in the rest until combined. Do not over mix as this will deflated the aerated mixture.
9. Spoon mousse into small shot glasses (or tall ones like the ones I used), leaving about 1-2cms on the top for the cream. Chill for 3-4 hours or until set.
10. Whisk together cream and Baileys until stiff peaks form. Spoon over the top of the mousse glasses and garnish with grated chocolate. Also garnish with chopped roasted hazelnuts if you have them on hand (I didn’t).

Note: I actually spooned cream over the mousse as soon as I prepared them without chilling first. They tasted fine, although I think chilled mousse would have tasted better. I still have a few left in the fridge to enjoy chilled tomorrow! πŸ™‚

For a child friendly version of this decadent dessert, make without the Baileys or Frangelico. Alternatively, if you really like your alcoholic desserts, you can increase the amount used here. πŸ˜‰

Question time: How do you normally celebrate your anniversaries? Is it very romantic full of surprises or just plain and comforting like mine?

(Visited 6,615 times, 1 visits today)
36 comments… add one
  • Iron Chef Shellie July 18, 2012, 4:36 pm

    I know Yuye and you have been together for 8 years… and congratulations; but after seeing this… I think I love you Jenny πŸ˜›

    CHOCOALTE + Frangelico… zomg… I’m trying to think of the soonest possible time i can make this!

    Katie is a great inspiration, love her photos and recipes πŸ™‚

    • Jenny @ Ichigo Shortcake July 21, 2012, 6:31 pm

      Haha thanks Michelle! It was indeed a very good combination, I’m trying to think of other desserts to make with that combination as I have lots left over. πŸ˜‰ Katie is fantastic! I occasionally flip through all her photos and I’m always in awe at how good she is. πŸ™‚

  • Charles July 18, 2012, 6:02 pm

    Oh sweet jesus – that looks amazing. I don’t really make many chocolate mousses. They always seem to turn into little blocks of cement after refrigeration :p

    Can I have the biggest glass there?

    • Jenny @ Ichigo Shortcake July 21, 2012, 6:29 pm

      Haha can you handle the biggest glass? πŸ˜› I put the mousse in a HUGE glass that’s meant for ice creams I think and we had to share it…:P I left them in the fridge for up to 3 days and they were still ok, not blocky at all. πŸ™‚

  • love2dine July 18, 2012, 9:51 pm

    Everything looked great how to resist.,

  • Ali July 18, 2012, 10:43 pm

    Congratulations! That mousse looks amazing, and definitely a worthy celebration-meal dish!

  • Jenn and Seth (@HomeSkilletCook) July 19, 2012, 1:05 am

    Congratulations! i love chocolate mousse so much! yours is absolutely gorgeous and i love the frangelico in here!

    • Jenny @ Ichigo Shortcake July 21, 2012, 6:25 pm

      Thanks! The alcohol definitely makes a difference, although I would add a little more than what I put in the recipe just for extra kicks. πŸ˜‰

  • kitchenriffs July 19, 2012, 4:47 am

    Congrats on 8 years! And that looks totally delicious – love all the flavoring substitutions you made. Sounds wonderful. Great pictures too (but I’m a sucker for dark backgrounds). I particularly like the top one and the heart one – and I think having the heart just a bit off center is perfect! Makes a better picture, IMO. Very nice post – thank you.

    • Jenny @ Ichigo Shortcake July 21, 2012, 6:24 pm

      Thanks! πŸ™‚ I’m a bit of a sucker for dark backgrounds too now…I used to like lighter ones more, but dark ones can conjure up nice emotions. πŸ™‚

  • The Squishy Monster July 19, 2012, 5:44 am

    Ah! I couldn’t stop reading this without salivating! You just made a perfect mark with this =D

    • Jenny @ Ichigo Shortcake July 21, 2012, 1:30 am

      Haha thanks! It was indeed quite nice and rich..I wouldn’t mind making it again, and increasing the booze in it. πŸ™‚

  • Caralyn @ glutenfreehappytummy July 19, 2012, 6:33 am

    oh my gosh YUM! You had me at bailey’s!

  • Ming @ sweetandsourfork July 19, 2012, 3:33 pm

    Awww congrats you guys! Looking forward to the Jacques Reymond post πŸ™‚

    • Jenny @ Ichigo Shortcake July 21, 2012, 12:23 am

      Thanks Ming! πŸ˜€ I will be doing that post soon…but there’s so many photos to get through. πŸ˜› I guess that’s what happens when you order degustation…so many more dishes…:P

  • bata July 19, 2012, 8:52 pm

    dang 8 years, way to make us all feel old D:

    your camerawork is improving by so much, shooting dark things like chocolate can be tricky 😑

    tell yuye to make me some of these when i come visit

    • Jenny @ Ichigo Shortcake July 21, 2012, 12:21 am

      LOL I know right, we’re all so old. πŸ˜› And thanks, I’m trying but have such a long way to go. πŸ™ You’re totally missing out on everything these days…:P I’m replying to this sitting at a kotatsu in Queenscliff. πŸ˜›

  • Choc Chip Uru July 19, 2012, 9:19 pm

    Congrats congrats congrats my friend πŸ˜€ πŸ˜€ πŸ˜€
    And what a perfect moussey celebration!

    Choc Chip Uru

  • Joanne July 19, 2012, 9:53 pm

    Happy anniversary!!! That is such a great accomplishment. And you chose a fabulous mousse to celebrate with. Boozed up to perfection.

    • Jenny @ Ichigo Shortcake July 21, 2012, 12:19 am

      Thanks Joanne! It wasn’t as boozy as I wanted, I should have doubled the amount of Frangelico. πŸ˜›

  • Nami | Just One Cookbook July 20, 2012, 1:58 pm

    Happy Anniversary Jenny! Congrats on 8 years! I think this is my 8th year of dating and 7th year of being married, too. Time flies, doesn’t it. You made beautiful chocolate mousse, and I love how you took pictures of these glasses filled with delicious mousse!

    • Jenny @ Ichigo Shortcake July 21, 2012, 12:10 am

      Thanks a lot Nami. πŸ˜€ Time really does fly…I’m not even married yet so I have a long time ahead of me. πŸ˜›

  • Daisy@Nevertoosweet July 20, 2012, 4:01 pm

    HAPPY ANNIVERSARY Jenny and Yuye!!! WOW 8 years πŸ™‚ Congratulations so happy for you both! I understand time flies, Mr Bao have been together for nearly 3 years now…and it feels like 6 months to be honest hehe

    Ohhh i love this recipe and would like to say thank you hehe because I have most of these ingredients at home ~ and i have a bottle of baileys that i’ve been meaning to use hehe AND i want to get a bottle of frangelicos hehe yum yum!

    • Jenny @ Ichigo Shortcake July 21, 2012, 12:04 am

      Thanks a lot Daisy! πŸ˜€ time certainly does fly. I can’t believe I’m so old already! 3 years is already a long time…but it will just get faster. πŸ˜›

      Frangelico is the best! I just put that in the left over cream and was almost licking the bowl. πŸ˜›

  • Jenny July 20, 2012, 10:34 pm

    Eight years is a great achievement, congratulations!

    This mousse looks amazing, I love the idea of it as a party canape, but if my guests were as greedy as me there would never be enough to go around!

    • Jenny @ Ichigo Shortcake July 20, 2012, 11:59 pm

      Thanks Jenny! I totally agree that this dessert would disappear very quickly, just make sure to hide some for yourself. πŸ˜›

  • tastyfoodsnaps July 21, 2012, 10:30 am

    Your desserts are beautifully presented! The heart shape is so cute >.<

    • Jenny @ Ichigo Shortcake July 21, 2012, 7:09 pm

      Haha thanks πŸ˜› Yuye made that heart shape! Cut it out of paper and sprinkled shaved chocolate on top. πŸ˜›

  • Hannah July 23, 2012, 3:37 pm

    Aw, happy anniversary! Here’s to 8 and more years, and more sweetness too!

    • Jenny @ Ichigo Shortcake July 27, 2012, 3:35 pm

      Aww thanks Hannah! 8 years is a long time…I can’t imagine what it would be like 8 years from now…:P

  • Sittie September 3, 2013, 9:56 pm

    Hi Ms. Jenny, I don’t drink any alcoholic beverages. So is my boyfriend. I was just wondering what would be a better substitute for those? Thank you πŸ™‚
    Btw, I love your blog πŸ™‚

    • Jenny @ Ichigo Shortcake September 4, 2013, 4:39 pm

      Hi Sittie, the only thing I can think of is to just omit those ingredients. It shouldn’t affect it too much apart from no Baileys and Frangelico taste. If you want a bit of hazelnut taste in it, you can add crushed or finely chopped hazelnuts to the top when you serve. Hope this helps.


Leave a Comment