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.
Course Dessert
Cuisine American
Keyword boozy desserts, chocolate mousse pie, mini pies
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 561kcal
Author Brianne @ Cupcakes & Kale Chips


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


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.


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