Egg-straordinary: Light Mousse au Chocolat with Baileys Crème Caramel

Baileys Mousse Au Chocolat (0015) by MeetaK  

Easter is just not the same without chocolate! I went to the stores today and my shopping cart has never before brimmed over with so many chocolate treats in all shapes and sizes.   

Chocolate bunnies and eggs filled with nougat and marzipan, stand upright like soldiers waiting for their marching orders. As I get home they get their orders, into colorful little straw baskets filled with hay and flowers they go. I can’t wait to hide them come Easter Sunday.

We’ll be spending the day a little bit away from Weimar on Easter Sunday. As it’s Tom’s birthday I’ve arranged for us to spend a glorious day at a castle not far from here. An elegant park with impressive surroundings will be the setting for the day and somewhere there I’ll be hiding the cute little eggs and chocolate treats. 

Baileys Mousse Au Chocolat Collage by ) MeetaK

Chocolate makes me happy and fills me with pure comfort and I love making little surprises for my two men, who thankfully share my chocolate addiction. So when they come home on Saturday I will have a little surprise waiting for them. Chocolate of course!

Before I get into the dessert idea let me share the eggs Soeren and I decorated this year. We had lots of fun coloring and decorating these eggs. It’s always special when both of us get to relax and spend time with each other, we talk, giggle and basically fool around. Nice break from being a mummy!

Colored Eggs (01) by MeetaK

I decided to make the mousse on the lighter side, skipping the cream entirely. Instead I use eggs, the whites to make it fluffy and airy and the yolks to give it it’s creamy texture. It’s light and featherlight. Grown-ups get a shot of some delicious Bailey’s Crème Caramel for an extra punch, while kids get a few extra chocolate grated on top.

Baileys Mousse Au Chocolat (0010) by MeetaK

I washed the egg shells thoroughly and used them for little containers as a cute serving idea. Use good dark chocolate for this because it’s the only kind that will satisfy you and your guests ;o). You can also use some of the delicious flavored chocolate available like Lindt’s Orange Intense or the irresistible Fleur De Sel. I’ve used both and they add an exquisite flavor to the mousse. In this case leave the shot of Bailey’s out.

My Easter treat for you! Indulge and enjoy!

Mousse Au Chocolat with Bailey’s Crème Caramel

Printable version of recipe here

Makes 12 small portions


100g good dark chocolate, coarsely chopped
1-2 tablespoons Bailye’s Crème Caramel 
4 eggs, separated
Pinch of salt
80g sugar
1 tablespoon cocoa powder
Optional: flaked almonds


  1. Melt the chocolate over a water bath, where a metal bowl is placed over a pot of simmering water. Set aside.

  2. In a clean mixing bowl whisk the egg whites with salt until frothy soft peaks have formed. Slowly sprinkle 40g sugar whisking the whites making sure they do not get too stiff.

  3. Place another bowl over a water bath and using clean beaters whisk egg yolks with the remaining sugar until thick, pale and very creamy. The volume should have doubled at the end.

  4. Gently fold in the melted chocolate, Bailey’s Crème Caramel and the cocoa powder using a spatula into the egg yolk mixture.

  5. Finally, carefully fold in the egg whites, making sure not to deflate them and keeping it as fluffy as you can. 

  6. Pour the mousse into a metal bowl and refrigerate for at least 2-3 hours. Alternatively you can divide the mousse into individual dessert glasses.

  7. If you are planning on serving these in the egg shells, you can either fill the mousse into a piping bag or spoon into the prepared egg containers. Sprinkle with some flaked almonds.

Sticky Note 1 tipstricks As this is an egg-white based mousse, the egg whites need to be beaten into a froth (soft peaks). The air bubbles trapped in the froth provides the mousse with its distinctive light and airy taste. Care should be taken not to beat the egg whites to the point that they become stiff. Stiff egg whites will be difficult to mix evenly into the rest of the ingredients.

The egg whites need to be "folded" into the other ingredients rather than stirred. Stirring the mousse will burst many of the precious air bubbles, which will result in a flat mousse. The basic folding technique consists of sliding the spatula or wooden spoon along the bottom of the mixing bowl and then lifting it up the side, keeping the spoon horizontal. This motion helps to mix the ingredients without losing the air bubbles trapped in the beaten egg.

The mousse needs to be put in the fridge to cool for a minimum of 2-3 hours prior to serving. Cover the dessert glasses with wax paper or plastic wrap so that they don not absorb any aromas from other items in your refrigerator.

As this mousse contains raw egg it should be eaten the same day as it is prepared.



Baileys Mousse Au Chocolat (0019) by MeetaK 

I’ll be making more of this tomorrow because guess what I taste tested so much that most of it is all gone. I mean you read my last tip huh? It has to be consumed on the same day – so I have to listen to my own advice. I loved the flavor highlight the liqueur gave the mousse – the sexy caramel flavor caressed the bold aromas of chocolate to bring out a wonderful character of this mousse. It’s not dense because the egg whites make it light and delicate. A perfect Easter treat!

Wishing everyone a lovely Easter break. Hope the Easter bunny is generous to each one of you and indulge in all the sweet and savory treats. See you next week!

You might like these creamy chocolate dessert ideas from WFLH:

Chocolate and Raspberry Crème Caramel Dobos Torte with a Quark Chocolate Mousse Coconut White Chocolate Mousse with Strawberries on Coconut Joconde


All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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  1. Meeta, the plating & syling of this classic dessert is extraordinary! Have a wonderful Easter!

  2. The mousse looks wonderful.Gorgeous pictures. Happy Easter!

  3. Amazing. I am officially amazed. You amaze me. I've thought about doing that whole washing of the egg shells thing but seriously, I'm too lazy for that stuff. The pictures are beautiful and so creative in so many different ways. You rock, but then you already knew that. xo

  4. Woww amazing mousse!!Happy easter...

  5. Hi Meeta.. first time commenting here. Just wowed by the cute pics! Really nice idea using those egg-shells! Cheers!

  6. Oh my- you make food look too good to eat!

  7. I love the presentation! That is a delightful Easter dessert!



  8. I want to spend Easter at your house! Today at the market I bought some local blue-shelled eggs, and I'm thinking how pretty they would be filled with chocolate mousse!

  9. These are absolutely DARLING! :-) I hope you have a lovely getaway, Meeta! :-) Happy Easter!

  10. These look gorgeous Meeta and I'm sure they taste even better :-) Hope to try making these this weekend..Happy Easter and here's wishing Tom a very Happy Birthday!

  11. These look amazing, what a great treat for Easter!

  12. Looks wonderful. Chocolate mousse is da bomb! Just love it- cant get enough.

  13. You really do have that in you looks extraordinary!! Happy Easter!

  14. Awesome the idea of serving in the eggshells!Happy Easter to you and your family and birthday wishes to Tom.

  15. Hi Meeta - beautiful pictures! The eggshells is a brilliant idea for the mousse. Happy Easter!

  16. Well, add me to the amazed list! You have outdone yourself and little did we think that was still possible! Beautiful! And love the flavor ideas!

  17. Wow, Meeta! That's fantastic. I love your styling - the eggs in shells of eggs. Thanks for inspiration. Here I always find what I'm looking for. I also tried your recipe for mocca brownies and it was fabulous. Happy Easter :)



  18. I wishiloved near the castle so i can pick up those eggs when you hide them :-)
    Beautiful looking as always and so so yumm.
    Have a wondeful Easter and Early B'day wishes to Tom.
    Enjoy sunday.

  19. Meeta....I'm so inspired..........but that's no news. Have a blessed Easter and with this fab desserts, I have no idea you all will. X X X

  20. Happy Easter "honey". As always...outstanding!

  21. I love the presentation here. Enjoy your Easter holiday and enjoy the castle.

  22. Happy Easter to you and your family Meeta! Love the cute egg-y presentation.

  23. Meeta - this is simply inspired! I love everything about this recipe from the ingredients to the presentation! Happy Easter to you all xoxo

  24. Meeta, I'm loving those eggs you have decorated. They are so pretty. I've not done anything like that since I was in school!

    Your mousse certainly looks light and fluffy.....and moreish. I would be happy with or without a shot of Bailey's! :)

    Have a happy and safe Easter!

  25. Loving the set-up here Meeta! Not everyone uses a lot of green but it looks so joyous and lively. Not to mention mind-blowingly delicious - I love chocolate mousse!

  26. This mousse looks so pretty inside those egg shells and the addition of Baileys would send me into ecstasy. Dreamy!

  27. How lovely does this look Meeta! Happy birthday for Tom and Happy easter for all of you!

  28. Those are super beautiful, and tasty I am sure.

  29. happy easter & frohe ostern !!

    i love picturing you and your 2 men frolicking around gorgeous grounds of a castle, with the sun shining and smiley soeren skipping for joy when he finds his easter treats. what fun ! i love it.

    and love this recipe here, and gorgeous photos and all, fabulous post, as usual !!

    you know how obsessed i am with that lindt fleur de sel chocolate, and i do like bailey's too, hmmm, this one's got my name on it. and besides, a funky egg shell cutter somehow made it into my baking drawer years ago, why not use it ! ha ha ! :) love that presentation.

  30. waiiiiit, H A P P Y (belated) B I R T H D A Y wishes to tom from across the border of course !! :)

  31. beautiful! i love how youve set up these shots!

  32. I love the rounded edges on your pics! Anyways, the mouse looks divine. Makes me crave a double Baileys on the rocks. I need to pick up a bottle tonight before it gets too warm to drink cordials! Cheers~

  33. Happy Easter! Hope you had a happy time at the castle and that there was plenty of that delectable chocolate mousse for all.

  34. The presentation and styling of this dessert looks magnficent Meeta! You recipes and pictures are always inspiring! Happy Easter Meeta!

  35. Gorgeous food styling Meeta! WOW... Happy Easter my dear! Missed you, you style queen! You are simply amazing!!

  36. Thanks for sharing this one! This is really great and looks so yummy too!

  37. Amazing presentation in the eggshells!

  38. thank you so much for all your lovely comments and easter wishes. glad that many of you like the styling and the photos for this post. i had a lot of fun taking them! the recipe is an awesome one as the Bailey's really gives it a great flavor!

  39. It is amazing. It has been the best easter eggs I have ever seen.

  40. Your pictures and mousse look completely breathtaking. The presentation is perfectly Easter and it almost looks too good to eat. But chocolate can never be left un-eaten.

  41. This looks too good to eat, but I would eat it anyway. Superb photo and great design.

  42. I missed this one! I love the presentation, so cute! Sounds delicious too!

  43. What a fabulous idea! I've always wanted to make something served in an egg shell, though I must confess laziness usually gets the better of me!

  44. Beautiful Meeta
    I have seen a few similar presentations in French blogs, but non as gorgeous as yours!

    PS I have a tasteofbeirut account on twitter, I hardly use it though, thanks for twitting about the pate

  45. i know cleaning out egg shells is not the perfect kind of job - but if you have little helpers it's easy ;o) glad everyone is liking this dessert!

  46. Oh, look at that wonderful styling!! I need to tidy out my conservatory (i.e. unpack my boxes!!) so that I can have some space to start accumulating props :) This is the way I make my chocolate mousse to - no cream, like me mom. I always add some orange zest and Cointreau - heaven!


Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

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