No-Bake Mini Irish Cream Chocolate Mousse Pies

3/7/19

Irish desserts for St. Patrick’s Day don’t get any more dreamy than these Mini Bailey’s Mousse Pies! Start with a simple 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. Individual Irish Cream Pies are one of the best gluten-free no bake dessert recipes in my recipe box!

My kids have kind of unusual television habits for a couple of little boys. They don’t want to watch many cartoons, and actually like to watch long, fairly complicated movies. They get into documentaries about pyramids and sharks. Even House Hunters or Love It or List It are turned on quite frequently.

And when they are cuddling on the couch with mommy, they are happy to watch Food Network. Usually, it’s things like Kids Baking Championship or those fun holiday-themed competitions.

I think it’s a sign that we have watched Chopped a few too many times when they will “judge” dinner. And they can be harsh critics. 

But on nights they especially enjoy dinner, they tell me I get to move on to the Dessert Round. And then they’ll start naming random food items in our fridge and pantry that they want me to incorporate into their nighttime snack.

I’m not sure if I should be flattered or offended.

I guess I’m just glad they haven’t requested booze as one of the secret basket ingredients. But that didn’t stop me from making these individual Bailey’s Mousse Pies. Of course, I didn’t share!

Gluten Free Mini Irish Cream Chocolate Mousse Pies

And it’s not just because of the Bailey’s that I wasn’t willing to share. I really wanted to keep all most some for myself. This boozy Irish dessert recipe is the perfect combination of luscious and decadent with light and fluffy. I’ll be honest, though, when I say “light”, I am only talking about the texture of the mousse, not the calorie content.

This is a special occasion dessert that is perfect 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.

How to Make Mini Bailey’s Chocolate Mousse Pie

Each layer of this gluten free mini pie recipe is quite simple. Before we talk about how to make it, first you need to make sure you have everything you need.

What do you need to make mini chocolate mousse pies?

Other than basic equipment like bowls (you’ll need about four of various sizes, so this would be a great set of stainless steel bowls to pick up), measuring cups and spoons, and a basic hand mixer, there really is only one other thing you’ll need. And that is the little dishes to serve your pies in. 

BRIANNE RECOMMENDS:

RAMEKINS – These 4 oz. ramekins are the perfect size to make four individual pies. They are pretty good sized, so you could make six or eight in smaller ramekins. Or you can make mini parfaits in these little dessert cups that I use often, like for these Maple Blueberry Mini Cheesecake Parfaits.

INGREDIENTS:

• Almond meal
• Cocoa powder
• Powdered sugar
• Unsalted butter
• Irish Cream Liqueur
• Chocolate chips
• Unflavored gelatin
• Water
• Sugar
• Heavy cream
• Vanilla extract

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!

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.

Is Baileys Irish Cream gluten free?

Gluten Free Disclaimer: I am not a medical professional. This information is solely based on my research and personal experience, and I provide it as a courtesy to my readers. Please consult your doctor or medical professional for any questions as it relates to your needs, particularly if you have celiac disease or a severe gluten allergy or intolerance. Products, manufacturing facilities, and ingredients change frequently, so you should always contact the manufacturer for the latest information. 

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.

Before you dig into this Bailey’s Chocolate Mousse Pie recipe, maybe you want to start with an Irish dinner.

Try these Irish recipes:

• Easy Shepherds Pie
• Crockpot Corned Beef
• Cauliflower Colcannon
• Shepherd’s Pie Loaded Baked Potatoes

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Try these gluten free mini desserts…

• Mini Banana Nutella Cheesecake Parfaits
• Brownie Peanut Butter Mousse Parfaits
• Crustless Mini Pumpkin Pies

Here are more gluten free St. Patrick’s Day desserts:

• Gluten Free Bailey’s Brownies
• Lucky Charms Cupcakes
• Rainbow Sherbet Floats

Mini Baileys Chocolate Mousse Pie Recipe

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 simple boozy treat are perfect St. Patrick’s Day Irish desserts. But it is so irresistibly delicious that you’ll want to enjoy them for any special occasion.

I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram!
Tag me @cupcakekalechip and use #cupcakesandkalechips!

Print Recipe

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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 Time15 mins

Total Time15 mins

Course: Dessert

Cuisine: American

Keyword: boozy desserts, chocolate mousse pie, mini pies

Servings: 4

Calories: 561kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

For the crust:

• 2/3 cups almond meal
• 2 Tablespoons cocoa powder
• 2 Tablespoons powdered sugar
• 2 Tablespoons melted butter

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.

Tried this recipe?Mention @cupcakekalechip or tag #cupcakesandkalechips!

Nutrition

Serving: 1mini pie | Calories: 561kcal | Carbohydrates: 35g | Protein: 8g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 97mg | Sodium: 77mg | Potassium: 163mg | Fiber: 4g | Sugar: 25g | Vitamin A: 1050IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 1.9mg

Enjoy! Originally published on Feb 28, 2016.