No-Bake Mini Irish Cream Chocolate Mousse Pies

5 from 2 votes
A red circle with the letters GF

This post may contain affiliate links. Read my disclosure policy.

When you are looking for Irish desserts for your St. Patrick’s Day celebration, it doesn’t get any more dreamy than these Mini No-Bake Bailey’s Mousse Pies! Start with a simple naturally gluten free chocolate almond meal crust and a layer of Irish Cream fudge. Then add a light and fluffy Bailey’s chocolate mousse and whipped cream for a totally decadent boozy dessert.

Mini Bailey’s Chocolate Mousse Pies – Gluten Free Irish Desserts!

These decadent mini gluten free pies start with a no-bake chocolaty crust made from almond meal. Top this with a layer of rich Bailey’s Hot Fudge Sauce. Cover that all up with a thick layer of heavenly Irish Cream chocolate mousse, then whipped cream and shaved chocolate.

This boozy Irish dessert recipe is the perfect combination of luscious and decadent with light and fluffy. They are the perfect St. Patrick’s Day treat. But it is so irresistibly delicious that you’ll want to enjoy them for any special occasion.

Sure to impress your guests, but the best part is that even though there are a few different layers to make, they are all super easy! And it is totally worth the indulgence.

a spoon in ramekin of gluten free chocolate cream pie.

Ingredients

While each component, the crust, Irish cream fudge, Bailey’s mousse, and whipped cream are all prepared separately, it’s a relatively short list of ingredients overall. Some ingredients are used in more than one part of the Irish dessert. So let’s make sure you have everything you need.

  • Almond meal or flour: Forms the base of the crust.
  • Cocoa powder: Used to add chocolate flavor to the crust, fudge, and mousse.
  • Powdered sugar: Sweetens the crust and whipped cream.
  • Unsalted butter: Binds the crust together.
  • Irish Cream Liqueur: Can’t make Bailey’s Mousse without it, and it flavors the fudgy layer.
  • Chocolate chips: Semisweet morsels are used to make the fudge sauce.
  • Unflavored gelatin: You’ll need a teaspoon to stabilize the mousse.
  • Water: For blooming the gelatin.
  • Sugar: Basic white granulated sugar sweetens the mousse.
  • Heavy cream: To make the mousse and whipped cream rich and fluffy.
  • Vanilla extract: Enhances the chocolate flavor in the Irish cream mousse.
spoonful of gluten free Irish Cream Chocolate Mousse from the cream pies

How to Make Mini Bailey’s Chocolate Mousse Pie

While there are multiple components, each layer of this gluten free mini pie recipe is quite simple.

How to make chocolate almond meal crust:

  1. Stir together almond meal, cocoa powder, and powdered sugar with a fork.
  2. Mix in the melted butter.
  3. Press into the bottom and up the sides of the ramekins and refrigerate until needed.

How to make Irish Cream fudge:

  1. Microwave the Irish Cream and chocolate chips until melted and smooth, or melt them in a pot over very low heat.
  2. Stir in the cocoa powder.
  3. Spread the fudge over the crusts and return to the refrigerator while preparing the mousse.

How to make Bailey’s Chocolate Mousse:

  1. Sprinkle gelatin over cold water in small bowl and let stand one minute.
  2. Add boiling water and stir until gelatin is completely dissolved. Let stand until cool.
  3. In a chilled bowl, beat the heavy cream, sugar and cocoa powder to form stiff peaks.
  4. While beating on high, slowly add the Irish Cream, vanilla, and gelatin mixture until soft peaks form
  5. Divide the mousse between the crusts and spread evenly. Return to the refrigerator while preparing the whipped cream.

How to make whipped cream and finish the pies:

  1. In a chilled bowl, beat the cream and powdered sugar to form soft peaks.
  2. Top each pie with whipped cream, and garnish with grated chocolate, if desired.
Getting a spoonful of this gluten free Irish dessert with Bailey's Mousse

Is Baileys Irish Cream gluten free?

Irish cream and all whiskey-based alcohols are made from gluten-containing grains. Typically the distillation process effectively separates the alcohol from the gluten.

However, in the case of Irish cream, there is the question of other ingredients. Bailey’s claims they don’t use any gluten-containing ingredients, but they are not qualified to make “medical recommendations”. Carolan’s claims to be gluten free.

In most cases, Irish cream non-dairy coffee creamers can be substituted in order to achieve the same flavor in your Irish desserts without any risk of gluten. This is also a good substitution if you want to avoid alcohol.

I have not tried using it in these gluten free mini pies, so if you do, please let me know.

Several ramekins of Mini Irish Cream Chocolate Mousse Pies.

Make it a Meal

Before you dig into this Bailey’s Chocolate Mousse Pie as an Irish dessert, maybe you want to start with an Irish dinner. Try one of these St. Patrick’s Day recipes. Not all are traditional, but all are festive and fun!

No-Bake Baileys Chocolate Mousse Pies in ramekins.

Things You’ll Need

Brianne Recommends

STAINLESS STEEL BOWLS: You’ll need a few in different sizes, so ones of these stacked sets is perfect.

HAND MIXER: No need for a big stand mixer. A simple hand mixer does just fine to whip the cream.

RAMEKINS: These 6 oz. ramekins are the perfect size to make four individual pies. You can also make six or eight in smaller 4 oz. ramekins.

MINI DESSERT CUPS: If you are making these for a party, you can turn them into mini parfaits in these disposable cups.

Several ramekins of mini Bailey's mousse pies.
5 from 2 votes

Mini Baileys Chocolate Mousse Pie (Gluten Free)

Decadent single-serving mini pies with an Irish Cream fudge bottom and light and fluffy mousse, this simple boozy dessert recipe is perfect for St. Patrick’s Day or any special occasion.
Prep: 15 mins
Total: 15 mins

Ingredients

For the crust:

For the Irish Cream fudge:

  • 2 Tablespoons Irish Cream Liqueur Bailey’s or other
  • 2 Tablespoons semisweet chocolate chips
  • 1 Tablespoon cocoa powder

For the mousse:

  • 1 teaspoon unflavored gelatin
  • 1 Tablespoon cold water
  • 2 Tablespoons boiling water
  • 1/4 cup sugar
  • 1 Tablespoon cocoa powder
  • 3/4 cup heavy cream well chilled
  • 1/4 cup Irish Cream Liqueur Bailey’s or other, well chilled
  • 1/2 teaspoon vanilla

For the whipped cream

  • 1/4 cup heavy cream
  • 1/2 Tablespoon powdered sugar
  • Grated chocolate for garnish, optional

Instructions

For the crust:

  • Toss almond meal, cocoa powder, and powdered sugar together in a bowl using a fork.
  • Pour over the melted butter and stir until evenly moistened.
  • Divide the crumbs between four 6 oz. ramekins and press firmly into the bottom and up the sides.
  • Place in the refrigerator until needed.

For the Irish Cream fudge:

  • Combine the Irish Cream and chocolate chips in a microwave safe bowl and microwave 15-30 seconds and stir until smooth (alternatively, place in a bowl over a pot of simmering water and stir just until melted.
  • Stir in the cocoa powder.
  • Divide the fudge between the crusts, gently spread evenly, and return to the refrigerator while preparing the mousse.

For the mousse:

  • Place a mixing bowl and beaters in the freezer until very cold, at least 15 minutes.
  • Meanwhile, sprinkle gelatin over cold water in small bowl and let stand one minute.
  • Add boiling water and stir until gelatin is completely dissolved. Let stand until cool.
  • In the chilled bowl, stir together the sugar and cocoa powder.
  • Add the heavy cream and beat at medium speed until stiff peaks form, about 3 minutes.
  • Increase to high speed, then slowly add the Irish Cream, vanilla, and gelatin mixture, beating until soft peaks form.
  • Divide the mousse between the crusts and spread evenly. Return to the refrigerator while preparing the whipped cream or until ready to serve.

For the whipped cream:

  • In a chilled bowl, using chilled beaters or a whisk, beat the cream and powdered sugar to form soft peaks. Top each pie with whipped cream, and garnish with grated chocolate, if desired.
Nutrition Facts
Mini Baileys Chocolate Mousse Pie (Gluten Free)
Amount Per Serving (1 mini pie)
Calories 561 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 21g105%
Cholesterol 97mg32%
Sodium 77mg3%
Potassium 163mg5%
Carbohydrates 35g12%
Fiber 4g16%
Sugar 25g28%
Protein 8g16%
Vitamin A 1050IU21%
Vitamin C 0.2mg0%
Calcium 86mg9%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

More gluten free St. Patrick’s Day desserts:

22 Comments
  1. Pam

    5 stars
    I made these for St Patrick’s Day dessert. We drew shamrocks on the top with green gel frosting. They were pretty and chocolatey and rich and delicious! I’ll definitely make them again and again.

  2. I want to dig in! My kids used to love watching the bridal show with me when they were little, Pop’s walked in from work one day and my son greeted him at the door, he told him that I was crying, I got choked up during every episode, my kids would say it’s ok, why are you crying LOL. Happy Pi Day! Nettie

Leave a Comment

Recipe Rating




I accept the Privacy Policy