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One Hour Bailey’s Mousse

March 4, 2016 by thedomesticrebel | 8 Comments

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One-Hour Bailey's Mousse in jars with spoons on metal traySo I’m super embarrassed.

My room looks like a 12 year old’s, minus the toys. Actually, replace ‘toys’ with ‘clothes’ and you’ve got my room. It literally looks like a train carrying the entire wardrobe from Torrid crashed into my bedroom and left all the remains everywhere. Utterly unacceptable.

The only problem? Well, problems. One, I’ve been sick for the past two weeks, so doing anything other than merely existing is a miracle. Two, I’ve been furiously writing my cookbook, in which the deadline for the manuscript was moved up by three months… but for an exciting reason I can’t quite divulge yet 🙂 And three, because between cookbook writing/recipe testing all day erryday, plus blog work, plus being a mother to two dogs, plus needing at least an hour to sit on my ass and watch Guy’s Grocery Games reruns, I have like, nooo time at all.

So there’s my room, alone and cold, only used for sleeping and a quick change in the morning before my day starts and I run around impersonating a headless chicken. And of course, there’s a three-foot-high pile of clothes at the foot of the bed, along with shopping bags with clothes still in them waiting to be hung up or washed. And don’t even get me started on the stack of magazines from DECEMBER that I have yet to read.

I swear, when this book is done and I’m over being sick, I’m going to spend like, an entire week just reading magazines and watching TV shows.

And pleeeease don’t get me wrong – I have loved every.single.minute of this writing a cookbook process, from the brainstorming to the recipe development, the photography to the writing… and I will happily write a thousand more cookbooks if my publisher will have me. But while I love it, I can’t lie and say it hasn’t been exhausting to the very core. So please don’t interpret my mild bitching about having a messy ass room as being ungrateful… that’s the last thing I am when it comes to my dream come true!

Actually… I think I just need a maid.

Or a drink.

ANYWAY. Can we please chat about this One-Hour Bailey’s Mousse? I know I just posted a Bailey’s recipe, but this mousse is top-notch and perfecto for St. Paddy’s Day. Plus, where regular mousse recipes take hours to set, this mousse recipe only takes one hour. Sixty minutos. You can do this, homie.

Plus, it has a creamy, velvety texture and that outrageously delish Bailey’s flavor with a hint of chocolate and coffee. SO GOOD. While I’ve served mine with just a handsome dollop of whipped cream and some chocolate sprinkles, this would be lovely with crushed Oreos, graham crackers, or Nilla wafers. Add a drizzle of caramel or chocolate sauce and voila!

Can we make a deal? You clean my room and I’ll make you these, k?

Bailey's Mousse in small jars with silver spoons on metal tray*adapted from the America’s Most Wanted Recipes cookbook

Print Recipe
5 from 2 votes

One Hour Bailey's Mousse

This Bailey's Mousse is so velvety, creamy and light with a delectable Bailey's Irish Cream and cocoa flavor that's out of this world! Plus, it comes together in ONE hour!
Prep Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Dessert, No Bake Desserts, No-Bake Treats
Cuisine: American, Dessert
Servings: 2 -4
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 (8 oz pkg) Cool Whip thawed
  • 1/2 cup heavy cream
  • 1 Tbsp cocoa powder
  • 1-2 tsp espresso powder depending on how strong of a coffee taste you'd like
  • 3 Tbsp sugar
  • 1/4 cup Bailey's Irish Cream liqueur
  • Whipped cream
  • Chocolate sprinkles

Instructions

  • In the bowl of a stand mixer, whip together the Cool Whip and the heavy cream with a whisk attachment until stiff peaks form, about 5-7 minutes.
  • Meanwhile, in a small bowl, combine the cocoa powder, espresso powder, and sugar. Sprinkle this mixture into the whipped cream mixture and whip until blended. Lastly, stream in the Bailey's and continue whipping until stiff and glossy, about 1 minute.
  • Pipe or spoon the mixture among 2-4 glasses (depending on how much mousse you'd like per glass and the size of the glass, of course). Refrigerate for at least one hour.
  • Just before serving, top with whipped cream and a sprinkling of chocolate sprinkles.

Spoonful of Bailey's Mousse resting on jarLight, luscious, creamy and smooth, this mousse is sure to knock your socks off!

Don’t forget to pin this to your favorite board to save for later!

One-Hour Bailey's Mousse collageHave a super sweet day!

xo, Hayley

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Comments

  1. Hannah says

    March 4, 2016 at 8:23 am

    I will happily clean your room if you make me these ^__^ they look so good.

    Reply
    • thedomesticrebel says

      March 4, 2016 at 8:56 am

      Hannah – I just may take you up on that 🙂 thanks girl!

      Reply
  2. Elizabeth @ Confessions of a Baking Queen says

    March 4, 2016 at 11:37 am

    5 stars
    My middle name is Bailey and some of my family is from Ireland and I will be in Dublin for Paddy’s this year sooooo… basically what I am trying to say is I am all about this mousse. Bailey’s is literally one of my all time favorite flavors so damn good and then coffee and chocolate?! Sign me the hell up!

    Reply
    • thedomesticrebel says

      March 10, 2016 at 7:09 am

      Giiiirl, this mousse was meant for you then!

      Reply
  3. Michele @ Alwayzbakin says

    March 4, 2016 at 4:30 pm

    I will be RIGHT over to clean your room. 😀 This mousse looks so creamy and delicious. Totally calling my name!

    Reply
    • thedomesticrebel says

      March 4, 2016 at 6:26 pm

      I totally wish you could – I still have some of this mousse in the fridge!

      Reply
  4. Kayle (The Cooking Actress) says

    March 4, 2016 at 5:48 pm

    5 stars
    GIRL that cookbook business is hard work! You totally deserve a bit of a break and relaxation! Esp because I KNOW you were just churning out delish recipe after delish recipe like this mousse!

    Reply
    • thedomesticrebel says

      March 10, 2016 at 7:10 am

      You know it girl! 🙂

      Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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