Irish Cream Mousse Cake

Although this Irish Cream Mousse Cake is great all throughout the year it’s perfect timing for Saint Patrick’s Day

Make this simple Irish Cream Mousse Cake if you need a stunning cake to impress just about everyone

My best recipe for fudge brownies as the base for this cake

But you can use just about anything you like the best!
Even a no bake option with your favorite cookie crust!

Irish cream buttercream icing is completely optional

However the buttercream really added a perfect compliment to that rich deep triple chocolate
Whipped cream topping would be an equally delicious option!

Let’s talk about Irish Cream

Even though Bailey’s now makes a vegan Irish Cream I’ve made a homemade recipe anyway
It’s so incredibly easy and I saved a ton of money by doing it this way!

Substitutions & Notes for Success:

For those who cannot use alcohol in their baking I would suggest to use coffee or plant milk as a substitute

There are several options for vegan whipped cream nowadays
So whichever one you choose be sure to have enough for 2 cups fully whipped volume

To make a no bake crust for this mousse cake
Simply combine 1½ cups of your favorite cookie crushed up with 4 Tablespoons of melted vegan butter
Press it into the bottom of a spring form pan and refrigerate while you prepare the mousse recipe

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!

Homemade Irish Cream

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Yield: 1½ cups

Homemade Irish Cream

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Prep Time 10 minutes

Cook Time 30 minutes

Total Time 10 minutes

Ingredients

• Irish Whiskey 1/3 cup
• Strong Brewed Coffee ¼ cup
• Sugar of your choice/ Agave / Maple Syrup / Monkfruit:: ¼ cup
• Almond Milk or your choice plant milk ¾ cup

Instructions

1. If using granulated sugar it is best to mix that first with the hot brewed coffee to dissolve
2. Then combine everything together in a jar and store in the refrigerator for up to 2 months

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Yield: serves 16ppl

Irish Cream Mousse Cake

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Prep Time 30 minutes

Cook Time 30 minutes

Inactive Time 1 hour

Total Time 2 hours

Ingredients

• ½ Recipe Fudge Brownie

For the Irish Cream Mousse

• Vegan Semi Sweet Chocolate Couverture 6 ounces approx 1 cup (168g)
• Raw Cashews 1 cup (150g)
• Irish Cream ¾ cup (177ml) *see notes
• Whipped Cream 2 cups whipped volume

For the Irish Cream Ganache

• Vegan Semi Sweet Chocolate Couverture 4ounces approximately ¾ cup (113g)
• Plant Milk ¼ cup (60ml)
• Irish Cream 2 Tablespoons

For the Irish Cream Buttercream

• Vegan Butter 2 sticks (226g)
• Confectioners Sugar 2 cups (240g)
• Salt ¼ teaspoon
• Irish Cream 4 Tablespoons (60ml)

Instructions

1. First prepare your 8" springform pan with parchment paper lining and a spray of pan spray
2. Preheat the oven to 350°F and prepare the brownie recipe as per the instructions on that post but you will bake it in an 8" springform pan
3. Once the brownie is completely cooled
4. Prepare the chocolate mousse by bringing the cashews to a rolling boil in approximately 1½ cups of water
5. Turn off the heat and let them soak for 30 minutes, then drain & rinse
6. Combine the warm cashews and room temperature Irish Cream together in a high speed blender and blend smooth
7. Melt the vegan chocolate in a large bowl then add the warm cashew/Irish Cream mixture and whisk smooth
8. Whip the vegan whipped cream to medium peaks then fold into the chocolate base only if the chocolate mixture is cool to the touch or you will melt the cream
9. Pour the Irish Cream Chocolate Mousse into the springform pan on top of the brownie base and then refrigerate until set approximately 3 hours or overnight
10. Prepare the Irish Cream Ganache by combining all the ingredients for the ganache in a small sauce pot and heat over low-medium heat whisking constantly until melted & smooth
11. Pour the warm ganache over the set mousse cake and refrigerate again to set completely
12. Meanwhile prepare the Irish Cream buttercream by whipping the room temperature vegan butter with the salt until fluffy with the paddle attachment of an electric stand mixer
13. Add the sifted confectioners sugar and mix smooth
14. Once all the sugar is incorporated, scrape the bottom & sides of the bowl and whip on high for 3 minutes
15. On low speed slowly add the Irish Cream 1 Tbs at a time until it is all incorporated
16. Pipe the buttercream onto the mousse cake as shown in the video tutorial
17. Use the excess ganache for a drizzle on each slice

Notes

Irish Cream Mousse Cake must be kept refrigerated at all times and will stay fresh in the refrigerator covered loosely for up to 1 week

Freeze for up to 1 month