Gluten Free Irish Cream Mousse Pies
Dreamy and decadent Gluten Free Irish Cream Mousse Pies are mini Irish desserts perfect for your St. Patrick’s Day celebrations. This recipe starts with gluten free chocolate almond meal crust and a layer of rich Irish Cream fudge. Then add a light and fluffy Bailey’s chocolate mousse and whipped cream for an incredibly indulgent treat. If you want to skip the Bailey’s, you can use Irish cream coffee creamer in this recipe.
Delicious Details
- Cuisine Inspiration: Irish
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free
- Skill Level: Moderate
This easy and gluten free Irish dessert recipe is the perfect balance of decadent flavors with a light texture. Luscious mini pies start with a no-bake chocolaty crust made from almond flour and a layer of rich Bailey’s Hot Fudge Sauce. Cover that all up with a thick layer of heavenly Irish Cream chocolate mousse, then fluffy whipped cream and shaved chocolate.
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. It’s an indulgence that’s totally worth the effort!
Gluten Free Bailey’s Mousse Pies are the Best Mini Irish Desserts!
- Feels extra-special. The decadent flavors, ethereal textures, and different components come together into one dessert that’s sure to impress. There’s also just something about serving each person their own mini Irish dessert that feels like a real treat.
- But everyone can make it. While each component, the crust, Irish cream fudge, Bailey’s mousse, and whipped cream are all prepared separately, each one is fairly simple to prepare. And it’s a relatively short list of ingredients overall, since some ingredients are used in more than one part.
- Easily gluten free. The crust uses almond flour or meal, so you don’t have to worry about gluten free cookie crumbs. And if you are concerned about gluten in Bailey’s or another Irish Cream (more on that below), you can always swap in flavored coffee creamer.
Recipe Ingredients
So let’s make sure you have everything you need to make these mini Irish desserts. Check out this overview, taking note that some ingredients are used in more than one component of the recipe. Then scroll to the recipe card for the full amounts and detailed instructions.
- 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.
- Butter: Either salted or unsalted is fine.
- Irish Cream Liqueur: Can’t make Bailey’s Mousse without it, and it flavors the fudgy layer. Though if you want to avoid alcohol, make these kid-friendly, or are concerned about gluten (see more details below), you can use Irish cream coffee creamer.
- 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 the whipped cream rich and fluffy.
- Vanilla extract: Enhances the chocolate flavor in the Irish cream 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”, as per their FAQ page. Carolan’s has previously stated that their product is gluten free. You can learn more from BeyondCeliac.org, but I always recommend contacting the manufacturer directly for any concerns and for the most up-to-date information.
Tips for Success
While there are multiple components, each layer of this gluten free mini pie recipe is quite simple. But here are a few things to keep in mind:
- Chill your bowls. The cream will whip better for the mousse and whipped cream if you use a cold bowl. That’s why I like to use stainless steel bowls, since they get nice and cold. Also, make sure the heavy cream is kept refrigerated.
- Don’t overbeat. Take care when whipping the cream so that you don’t overbeat it and cause it to curdle. You want soft peaks.
- Get your 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.
- Make them smaller. If you are making these for a party, you can turn them into mini parfaits in these disposable cups.
- Refrigerate each layer. You’ll want to make sure to refrigerate the mini pies as you prepare each layer. This will firm up the crust, chill the fudge so it doesn’t melt the mousse, and keep the mousse stable.
- Proper storage. Be sure to keep the mini Irish dessert pies in the refrigerator. They will keep for 2 or 3 days.
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!
Gluten Free Bailey’s Irish Cream Mousse Pies
Ingredients
For the crust:
- 2/3 cups almond flour
- 2 Tablespoons cocoa powder
- 2 Tablespoons powdered sugar
- 2 Tablespoons melted butter (salted or unsalted)
For the Irish Cream fudge:
- 2 Tablespoons Irish Cream Liqueur or coffee creamer
- 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 granulated sugar
- 1 Tablespoon cocoa powder
- 3/4 cup heavy cream , well chilled
- 1/4 cup Irish Cream Liqueur or coffee creamer , well chilled
- 1/2 teaspoon vanilla
For the whipped cream
- 1/4 cup heavy cream , well chilled
- 1/2 Tablespoon powdered sugar
- grated chocolate for garnish, optional
Instructions
For the crust:
- Toss 2/3 cups almond flour, 2 Tablespoons cocoa powder, and 2 Tablespoons powdered sugar together in a bowl using a fork.
- Pour 2 Tablespoons melted butter over the mixture 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 2 Tablespoons Irish Cream Liqueur or coffee creamer and 2 Tablespoons semisweet 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 1 Tablespoon cocoa powder until smooth.
- 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 1 teaspoon unflavored gelatin over 1 Tablespoon cold water in a small bowl and let stand for one minute.
- Add 2 Tablespoons boiling water and stir until gelatin is completely dissolved. Let stand until cool.
- In the chilled bowl, stir together 1/4 cup granulated sugar and 1 Tablespoon cocoa powder. Add 3/4 cup heavy cream and beat with a hand mixer (using beaters or a whisk attachment) at medium speed until stiff peaks form, about 3 minutes.
- Increase to high speed, then slowly add 1/4 cup Irish Cream Liqueur or coffee creamer, 1/2 teaspoon vanilla, and the 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 a hand mixer or a whisk, beat 1/4 cup heavy cream and 1/2 Tablespoon powdered sugar to form soft peaks. Top each pie with whipped cream, and garnish with grated chocolate , if desired.
Did you make this?
Leave a star rating to help others know that they should make this recipe.
Share a photo and tag @cupcakesandkalechips on Instagram!
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.
Oh yay, I am so happy to hear this!
Can I use dried almond/hazelnut pulp from making milk for this recipe?
I haven’t tried it, but since it is just to make a crust, I would think it would work. I know in actual baking recipes, sometimes the ratios change. For this, maybe you’d have to add a little more or less depending on how coarse or fine it is.
All that chocolate is just fabulous!
Haha! Love him telling you to move on to the dessert round. Your mousse looks wonderful!
So sweet! (Pun not intended.) I hope my Firecracker will get into Food Network as much as I do, but at 19 months old, we’re still all about cartoons – anything with a train.
Haha, yeah, my almost 3 year old doesn’t get so excited about anything other than Mickey Mouse.
These are perfect! I never thought about alcohol being GF or not! Thanks for sharing. I love learning new things! P.S. The pies look amazing!!
Yes, I have learned so much. Never thought about the grains that alcohol is distilled from. It gets the scientist in me excited.
This sounds awesome! I think I’m going to make them for St. Patrick’s Day!
You should! They are so god!
SO creamy and luscious! Perfect for St. Patty’s Day!!
I think I will have to make them again!
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
That is so cute!
I introduced my 7 year old to the Kids Chopped and she loved it! She too will also sit and watch for hours wood working shows with her dad or all of them love to watch Bob Ross! I love it!
Oh my gosh, I loved Bob Ross when I was little!