Baileys White Chocolate Mousse Trifle
This incredibly straightforward Baileys White Chocolate Mousse in layered into a trifle dish with crushed mint Oreos… A straightforward dessert for your St. Patrick’s Day celebration!
We're rolling right on through St. Patrick’s Day week with another straightforward, festive recipe. Are you ready for another awesome no-bake recipe?! We spiked a white chocolate mousse with Baileys Irish Cream and layered into a trifle dish with crushed mint Oreo cookies.
Irish liquor? Check.
Mint flavor? Check.
Green color? Check.
Straightforward? CHECK. CHECK.
If you’ve been intimidated by making mousse in the past, stop what you’re doing and make this immediately. It’s simple and straightforward and nearly impossible to mess up!
We've made a classic chocolate mousse recipe many times, but this was our first time doing so with white chocolate. We wanted to think of a recipe that would be a great vehicle for a spike of Baileys and a white chocolate mousse popped into our head so we rolled with it. We wasn’t sure at first what we wanted to do with the mousse, but we spied some mint Oreo cookies at the grocery store and decided to incorporate them into the Baileys white chocolate mousse.
We love making trifles for a few reasons – we think they’re stunning to look at, they’re straightforward to assemble, and they’re great for feeding a crowd. However, if you’d like to skip the trifle (or the crushed Oreos, for that matter), you can simply pour the the mousse mixture into individual ramekins or custard cups and top with fresh whipped cream to serve.
What are you planning to make for St. Patrick’s Day this week?
Four years ago: Grasshopper Mint Chocolate Bark
Baileys White Chocolate Mousse Trifle
Yield: 10 to 12 servings This incredibly straightforward Baileys White Chocolate Mousse in layered into a trifle dish with crushed mint Oreos... A straightforward dessert for your St. Patrick's Day celebration!For the Mousse:
- 16 ounces (453.59 g) white chocolate, finely chopped
- 4 egg yolks
- ¼ cup (50 g) granulated sugar
- 2½ cups (595 ml) heavy cream, divided
- ¼ cup (59 ml) Baileys Irish Cream
To Finish the Trifle:
- 15.25 ounce (432.33 g) package Mint Oreo cookies, crushed into coarse crumbs
- Whipped cream, to garnish
Equipment Used:
- 3-Quart Trifle Bowl
- Fine Mesh Sieve
- Make the Mousse: Place the chopped chocolate in a medium bowl and place a fine-mesh sieve on top of the bowl.
- In a small bowl, whisk together the egg yolks and sugar until pale in color, about 30 seconds.
- Place ½ cup of the cream in a small saucepan and bring to a simmer over medium-low heat. Slowly whisk the warmed cream into the egg yolk mixture, then scrape the mixture back into the saucepan and return to the heat. Cook, stirring constantly, until thickened and coats the back of a spoon or spatula, about 3 to 5 minutes. Pour the custard mixture through the fine mesh sieve, then stir the white chocolate mixture until completely melted and smooth. Add the Baileys Irish Cream and stir until completely incorporated (it will look loose at first, but will come together). Set aside.
- Using an electric mixer, whip the remaining 2 cups of heavy cream until it just reaches heavy peaks. Stir one-third of the whipped cream into the custard mixture to lighten it, then gently fold in the remaining whipped cream in two additions, until no white streaks remain.
- Pour half of the mousse into a 3-quart trifle bowl, top with half of the crushed Oreos, and repeat. Refrigerate for at least 1 hour, or until the mousse is set. Garnish with additional whipped cream, if desired.
Notes
Note: If you don't want to make a trifle or don't like chocolate and mint, you can serve this mousse plain with some whipped cream. Simply transfer the mousse mixture to individual ramekins or custard cups prior to chilling. Nutritional values are based on one serving
- Yield: 10 to 12 servings
- Prep: 30 minutes
- Total: 1 hour 30 minutes
Ingredients
For the Mousse:
- 16 ounces ( 453.59 g ) white chocolate, finely chopped
- 4 egg yolks
- ¼ cup ( 50 g ) granulated sugar
- 2½ cups ( 595 ml ) heavy cream, divided
- ¼ cup ( 59 ml ) Baileys Irish Cream
To Finish the Trifle:
- 15.25 ounce ( 432.33 g ) package Mint Oreo cookies, crushed into coarse crumbs
- Whipped cream, to garnish
Equipment Used:
- 3-Quart Trifle Bowl
- Fine Mesh Sieve
Method
- Make the Mousse: Place the chopped chocolate in a medium bowl and place a fine-mesh sieve on top of the bowl.
- In a small bowl, whisk together the egg yolks and sugar until pale in color, about 30 seconds.
- Place ½ cup of the cream in a small saucepan and bring to a simmer over medium-low heat. Slowly whisk the warmed cream into the egg yolk mixture, then scrape the mixture back into the saucepan and return to the heat. Cook, stirring constantly, until thickened and coats the back of a spoon or spatula, about 3 to 5 minutes. Pour the custard mixture through the fine mesh sieve, then stir the white chocolate mixture until completely melted and smooth. Add the Baileys Irish Cream and stir until completely incorporated (it will look loose at first, but will come together). Set aside.
- Using an electric mixer, whip the remaining 2 cups of heavy cream until it just reaches heavy peaks. Stir one-third of the whipped cream into the custard mixture to lighten it, then gently fold in the remaining whipped cream in two additions, until no white streaks remain.
- Pour half of the mousse into a 3-quart trifle bowl, top with half of the crushed Oreos, and repeat. Refrigerate for at least 1 hour, or until the mousse is set. Garnish with additional whipped cream, if desired.
