<p>I'm not a massive fan of Bailey's myself, but do love a chocolate mousse. Since unless you're going way overboard with the alcohol, you're not really going to disrupt the mousse and make it soupy, you can use anything that <strong>you</strong> think goes with chocolate. Personally, I love the following paired with a good <strong>dark</strong> chocolate:</p>

<ul>
<li>Kahlua/Tia Maria (most similar in spirit to Bailey's)</li>
<li>Port or madeira</li>
<li>Deep but not too peaty Scotch </li>
<li>Dark rum (I'd leave the <a href="http://www.stroh.at/en/products/stroh-original/" rel="noreferrer">continental "rums"</a> to fruit desserts, where they excel)</li>
<li>Brandy</li>
<li>Kirsch</li>
</ul>

<p>I'd avoid lighter or delicate / floral spirits, since they don't really work (for me) with a deep dark chocolate.</p>

<p>I'd keep it to under about a shot per cup to avoid thinning the mousse too much. And please try a <em>tiny</em> pinch of salt, which the original recipe is missing but is essential for a good chocolate dessert!</p>

CC BY-SA 3.0
2017-02-25T08:54:14.990Z
Yup you are right about the salt - thanks for your advice and the answer.
dougal 5.0.0
CC BY-SA 3.0
2017-02-24T15:59:44.667Z
2017-02-24T20:13:33.990Z
2017-02-24T20:13:33.990Z
David
<p>Chocolate mousse made with Baileys is pretty much heaven.  However, what other liqueurs (not generic Baileys) would give this favorite dessert a well needed kick?  Here is the link to make the <a href="http://www.baileys.com/en-row/recipes/desserts/baileys-chocolate-mousse.html" rel="nofollow noreferrer">Bailey's mousse</a>.  I want to be able to taste the liqueur as if I were drinking it, but without it overpowering the chocolate (or falling over sideways).</p>

CC BY-SA 3.0
2017-02-24T18:58:00.537Z
Would it work with a caramel vodka, such as Smirnoff Kissed Caramel, or better, salted caramel vodka (such as Effen, Pinnacle, or Stoli)? The Bailey's has a bit of cream, so you might have to adjust (or use its recipe for fudge and 'pair' with vodka shots).
Giorgio
CC BY-SA 3.0
2017-02-25T05:34:26.930Z
I like the salted caramel vodka, dash there goes the diet!
dougal 5.0.0
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2017-02-25T05:35:16.687Z
@Nat Bowman.  Many thanks for your edits, boy what a dumbo I was not to spot those!
dougal 5.0.0
<pairing><liqueur>
Baileys chocolate mousse - an alternative liqueur
dougal 5.0.0
# Baileys chocolate mousse - an alternative liqueur

(Asked by: username_0 on 2017-02-24)

Chocolate mousse made with Baileys is pretty much heaven. However, what other liqueurs (not generic Baileys) would give this favorite dessert a well needed kick? Here is the link to make the [Bailey's mousse](http://www.baileys.com/en-row/recipes/desserts/baileys-chocolate-mousse.html). I want to be able to taste the liqueur as if I were drinking it, but without it overpowering the chocolate (or falling over sideways).

**Tags:** pairing, liqueur

> **Comments:**
> **username_1**: Would it work with a caramel vodka, such as Smirnoff Kissed Caramel, or better, salted caramel vodka (such as Effen, Pinnacle, or Stoli)? The Bailey's has a bit of cream, so you might have to adjust (or use its recipe for fudge and 'pair' with vodka shots).  
> **username_0**: I like the salted caramel vodka, dash there goes the diet!  
> **username_0**: @Nat Bowman.  Many thanks for your edits, boy what a dumbo I was not to spot those!  

---

## 1 answers

### Answer by username_2 on 2017-02-24. Score: 6 | Accepted answer

I'm not a massive fan of Bailey's myself, but do love a chocolate mousse. Since unless you're going way overboard with the alcohol, you're not really going to disrupt the mousse and make it soupy, you can use anything that **you** think goes with chocolate. Personally, I love the following paired with a good **dark** chocolate:

* Kahlua/Tia Maria (most similar in spirit to Bailey's)
* Port or madeira
* Deep but not too peaty Scotch
* Dark rum (I'd leave the [continental "rums"](http://www.stroh.at/en/products/stroh-original/) to fruit desserts, where they excel)
* Brandy
* Kirsch

I'd avoid lighter or delicate / floral spirits, since they don't really work (for me) with a deep dark chocolate.

I'd keep it to under about a shot per cup to avoid thinning the mousse too much. And please try a *tiny* pinch of salt, which the original recipe is missing but is essential for a good chocolate dessert!

> **Comments:**
> **username_0**: Yup you are right about the salt - thanks for your advice and the answer.  

---

