A 3 ingredient, 15 minute Baileys dessert to impress. Rich and flavorful, with a super creamy, luxurious texture similar to chocolate mousse or pudding. This is one of the most quick and easy dessert recipes you can find while being impressive enough for a dinner party! I pack it with a double shot of Baileys per portion, but it can be made much lighter if you wish!
There are two things you need to know about these little Baileys Chocolate Dessert Pots.
Thing One is that it’s really easy.
You’re going to breathe such a sigh of relief when you see how beautifully they will fit in to your dinner prep. A total lifesaver when you want to bring out something home-made and special, but don’t have a lot of time to be focusing on dessert.
All you need to do is melt some chocolate and then beat together three ingredients. Just three! Two of which are given away in the title. Wanna know the other? It’s coconut milk!
Coconut milk has such a gorgeous texture which whips and then sets.
You can also have it silky and mousse / pudding-like, as shown in the photos, if you only refrigerate it for a few hours. But because coconut milk gets really hard when it’s cold (as does chocolate), you can also have it more “set” by refrigerating overnight or putting it in the freezer for a while.
Either way is great!
Thing two is that it’s really boozy.
Divide this between four and everyone is consuming a double shot of Baileys each.
Luckily, Baileys is fairly weak so that’s still not as alcoholic as a vodka shot. Nevertheless, this is a little something to bear in mind if you are serving it to someone who is driving / pregnant / in AA.
If you like the taste of Baileys, that is a definite strength. You get a good hit of it, and it marries perfectly with the dark chocolate. The coconut milk is just there for the aforementioned benefits; its flavor is entirely overpowered.
Variations on Your Baileys Dessert Pots
Having said all that, this is such a flexible and foolproof recipe that you can do whatever you like.
Reduce the booze if you prefer just a cheeky little hint of Baileys. You could add in some milk to make up the liquid content, but even if you don’t, it’s not a problem- the end result will just be a little firmer.
For a teetotal version, you could use Irish Cream Coffee creamer or flavoring syrup. (This only works if you’re in America or another country that loves adding sugary cream + flavorings to their coffee. When I search “coffee creamer” in my British online supermarket, they just give me Baileys. Haha.) Though if you pursue this, I can’t tell you how much to use because I, on recommendation from my supermarket, stick to the booze.
If you have time and want them to look a little fancier, try using white chocolate to make little swirls on the top of these pots.
Since it’s February and this is so chocolatey, I’m going to have to nominate it for your Valentine’s Day celebrations! Whether it’s a romantic dinner with your special someone, a fun Galentine’s get-together, or a normal Sunday because you think Valentine’s is dumb… this is the dessert for you.
And if you’ve decided to go all out with the Valentine’s stuff, I’ve also got some beet gnocchi hearts with your name on them. Have fun!
Easy Baileys Chocolate Dessert Pots
Ingredients
- 400 g (14 oz) can of full fat, unsweetened coconut milk , (or use boxed coconut cream and skip the first two steps)
- 200 ml (¾ cup + 2 Tbsp) Baileys Irish Cream , (This will be very boozy! Reduce for a more subtle result)
- 200 g (7 oz) dark chocolate , (don't use bakers chocolate*)
Instructions
- Before you get started, you’ll need to refrigerate the coconut milk in its can overnight, or freeze it for a few hours. This allows the coconut milk to separate.
- Open the can of coconut milk and the thick cream should have set on the top. Spoon the cream out into a mixing bowl and discard the water left behind (you can keep this in the fridge and re-use it in a smoothie if you like)
- Melt the chocolate in a double broiler, or a microwave, whatever works for you. Set aside.
- Using a stand or hand mixer, beat the coconut milk on a high speed until it’s silky and airy. It will take a few minutes.
- Add the Baileys to the coconut milk very slowly, followed by the melted chocolate, mixing continuously to incorporate them whilst letting as much air in as possible. Be sure to scrape down the sides of the bowl with a spatula on occasion.
- Once all of the ingredients are in, mix on high speed for an extra few moments for good measure.
- Portion into ramekins, small glasses or wine glasses.
- Place in the refrigerator for a few hours to achieve a silky, puddingy texture, or overnight for a more firm / set result.
This sounds impossibly good Christine, YUM!!
Thank you! I am just preparing to polish off that batch and I must say I’m feeling good about my life choices! 😉
You had me at ‘really boozy’.
This sounds really good and I definitely plan to try it. Thank you for the recipe. I am in a quandary about the coconut milk you put in the mixer to beat, is this with or without the cream that was scooped off, and if not using that cream what do you do with it? Thanks.
Hi Diana, I am so glad you are planning to try this! I’m sorry my instructions weren’t clear. I’ve just edited the text in the recipe to clarify, so hopefully it makes more sense now. You are only going to use the cream you scooped off the top. The water left behind is not used in the recipe, but it’s good in smoothies and will keep in the refrigerator! Hope you enjoy.
Sounds DELISH… Would you mind if I asked where I could buy the cool glass cups you served this dessert in ???
Hi Jim! Thank you! So these are from “GU Puds” – a brand of ready made desserts which come in these reusable glass ramekins! They are very popular here in the UK but they are only available in certain countries (UK, New Zealand, Australia, Canada, France and Germany by the looks of it) so you may or may not be able to find them where you are. If not, Amazon.com sell something similar – http://www.amazon.com/Duralex-4-Ounce-Glass-Ramekin-Set/dp/B002IVTYDI/ref=sr_1_5?ie=UTF8&qid=1455395535&sr=8-5&keywords=glass+ramekins – though sadly they don’t come already filled with a dessert like the GU Puds do!
Thank you for the fast response !! Well, coincidentally I live near Buffalo, NY AND canada is a regular stop for me… I am on the hunt : )
Hi Christine,
Sounds delish! Do you know what the effect would be if I used almond milk?
Hi Betty Ann! Do you mean almond milk instead of the Baileys? I think it would work just fine, but without the Baileys it would be a lot less sweet so I’d suggest you add some vanilla and a couple tablespoons of maple syrup or honey. If you mean almond milk instead of the coconut milk, that is tricky because the coconut cream is what keeps it thick and allows it to set. Cashew cream could work, but it would stay much more pudding like. I haven’t tried it any other way, so I can’t vouch for either of these ideas but if you taste as you go along and aren’t too picky about the final texture, I don’t think you can go wrong!
Hello!
If I used 1/3 cup of baileys, how much milk would be required to maintain the texture of the dessert?
Secondly, would you use whole milk?
Thank you!
Maybe use another 1/3rd cup of whole milk in that case!
Thanks for such a quick reply!
Sorry, do you mean 1/3 cup of baileys and 1/3 of whole milk? Or 2/3 cup of whole milk.
I meant 1/3 cup baileys 1/3 cup milk
Recipe looks great…to bad it took forever to get to it.
Hi Page! I’m not sure if you mean it took forever for the website to load (there have been issues with my server in the last 24 hours, due to an unusual surge of traffic after this recipe was featured in Yummly’s newsletter!) or if you meant that there was too much text / photos above the actual recipe instructions (in which case that’s just me being overly talkative and snap-happy I guess). Either way I’m sorry it wasn’t a great experience for you but I hope you enjoy the recipe if you try it!
What type of chocolate did you use? Is it like the chocolate bar used in German Chocolate cake recipe? This recipe sounds very good & i intend to try this soon. Thank you
Yes I used a supersize chocolate bar! I use Waitrose brand dark chocolate – this is a UK supermarket’s own brand. Green & Black’s is heavenly, and available worldwide, but pricey. I think chocolate bars which are at least 65% cocoa will work best here.
Great recipes. It is just a pity that UBER have managed to put a permanent advertising pop up that can’t be removed with a X. X not on their pop up. Pop up is fixed at bottom of iPad and you have to read the recipes by moving screen up and down as it blocks your content. If you do press on it to try to get ride of it opens up to get their UBER App.
Such a pity
But great recipes as I a the grandmother of a family who are vegetarians
Keep up the good work
June Wardle
Oh noooo! This is not supposed to happen. Unfortunately sometimes faulty ads get through one of my networks and cause this issue with it fixing to the bottom – despite my having opted out of that feature when I set them up. I will report this to my ad networks right away. Thank you for letting me know.
Thanks for getting back with me so quick I appreciate it. Wanted to go to the store this A.M. since I wanted to make this today and we are in for a snow storm later today & tomorrow. Thanks again
I have a can of coconut cream on my shelf and a can of low fat coconut milk. If I use the coconut cream, can you approximate how much of the can I will need, based on the amount that rises in a can of whole coconut milk? Half/ third? Thanks
Hi Tina! I want to say it’s around half. If it’s not exactly the same quantities as I used, it won’t make a huge difference, it will just end up a little softer or a little firmer. I hope it goes well! 🙂
Wow. Thanks for getting back to me today. Will be presenting this to my Valentine tonight’s!
FYI, half a can of coconut cream made a fairly firm pudding after 3 hours in the fridge. Delicious. This morning, 12 hours later, they are very firm. In a good way! Thanks
Tina, thanks sooooo much for coming back and letting me know how it went! I was wondering how you’d get on with the coconut cream and hoping it would turn out well for you. Sounds like it may have been more coconut cream than in my version if it went very firm, and maybe 1/3rd of a can would have been closer, so now I know for next time! Glad it was still delicious. I made it once with different proportions and it was much firmer, but I loved it like that as well, so I think it’s a fairly flexible recipe.
Texture and chocolate flavor were excellent.
This was really strong on the Bailey’s and alcohol flavor.
In future, I’d reduce the Bailey’s by half or even use just 1/4 cup.
Hi John, thanks so much for the feedback! It’s definitely boozy, and I tried to give fair warning in the post but I’ll add a note in the recipe area too just to be sure everyone catches the message to reduce it if they’re concerned. I hope you enjoyed it, even if it was a little stronger than you’d have liked? Thanks again for taking the time to comment! 🙂
Do you know the fat content and calories per serving?
Hi Connie! I just played around with a nutritional calculator and it’s looking like around 540 calories, 35g of fat (28 of which is saturated). It depends on the chocolate you use and whether the full amount of Baileys is used. Baileys is not the healthiest ingredient, but I feel like this recipe minimizes the damage by using quality dark chocolate and coconut milk instead of dairy cream. If you wanted to lighten it up, I’d replace half the Baileys with almond milk (and then a little maple syrup if it’s not sweet enough).
Also I forgot to say, those estimates based on creating five servings out of this batch!
These sound amazing, I’m
Not a huge fan of dark chocolate, have you tried this with a mix of dairy and dark?
Thanks
That should work, yes! With all the coconut milk and Baileys I never feel like this had much of a dark chocolate taste, but I think milk chocolate would be delicious too – a little sweeter is all.
Made these as a belated Valentine’s treat for my husband. It was my first time using coconut milk, which took some effort to whip. They turned out great. He loved them! I only had dark chocolate wafers for candy making and when hardened, created bits of chocolate throughout the ramekins. I will try them again using dark chocolate that stays melted…but not too soon, as they are very rich.
Hi Gwen, thanks so much for letting me know how they turned out! I’m glad you liked them, and that sounds like a really interesting twist to have the flakes of chocolate throughout! I may try using both next time! Haha!
Hi Christine,
How do you think baileys non-alcoholics coffee creamer would taste as a sub for the baileys? I’d prefer the baileys, but I’m serving this for a group of non-drinkers! Also, I’m going to serve as shooter/in shot glasses and am making the night before. Think it will be easy to transfer from a container to shot glasses after overnight storage?
Thanks!
Hi Nirali! Yes, the coffee creamers should work fine, I’m just not totally sure about the amounts. You may want to dilute it with some milk if it’s super strong (I’ve never tried it so I’m not sure how intense the flavor is compared to normal Baileys). I love the idea of serving it in shot glasses! But as for transferring it into them after they’ve been refrigerated, that’s a little tricky. They will lose the smooth, set texture and will turn more pudding-like. It will still taste great, but you’d maybe want to garnish them with something on top? But if possible, I’d line up the shot glasses within a container and pour the mixture directly in them. I hope you enjoy!
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I whipped the coconut cream for a loooong time – more than 1/2 an hour and it still looks like cottage cheese. What am I doing wrong?
I am so sorry for the delay in getting back to you – with a new baby in the house I’ve been a little scatterbrained. I researched this and it seems like the issue could be that the coconut milk was not separated enough, so there was too much water which means it wasn’t refrigerated long enough OR if you used light coconut milk. OR it could just be that the coconut milk you used was a little off in it’s texture. Did adding the chocolate help? With this recipe, you have the added help from the chocolate to get it firmed up so I hope it ended up yummy either way.
Could you tell me a substitute for the coconut milk? This recipe looks amazing and so simple, but I am deathly allergic to coconut! I know it does something for the texture so if not it’s ok, but I would love to try this. Would regular cream or whole milk work? I am new to your page so I’m not sure if you are just vegetarian or vegan, sorry! Thank you for sharing!
Hi Katie! Yikes, this is not the ideal recipe for your allergy for sure! Coconut milk is quite unique in what it does to the texture – it helps it to set and harden which normal cream wouldn’t do so much. So my suggestion would be to go for a Baileys chocolate mousse recipe that uses eggs like this one – http://www.greatbritishchefs.com/recipes/irish-cream-chocolate-mousse-recipe. Texture looks lovely, and doesn’t seem like much more effort than my recipe! I hope you enjoy 🙂
Hoping this comes out OK. Put the milk in the refrig over night then into a class. Did not see that much separation. Whipped for a long time and it stayed thin. When I added the melted chocolate it wanted to re-solidify because the milk was cold. So texture is not smooth. I’ll see what happens, we may just drink it cause it is yummy.
I’m SO sorry I didn’t reply sooner and I hope this turned out OK one way or the other. If the coconut milk didn’t separate it wasn’t cold enough (if your fridge temp is a little warmer than average or it was right at the front maybe?) or the milk was too low in fat or processed in some way that makes it not separate (every brand is different). I’ve had the odd can of coconut milk refuse to separate and it’s hard to say why. Adding extra melted chocolate can help make it set.
wow! These are so delicious I could eat twenty!
wow! These are so delicious I could eat twenty!
wow! These are so delicious I could eat twenty!
Best use I’ve found for Bailey’s, I love the texture and it tasted delicious! And the amount of Bailey’s was just right for me 🙂
Hey there and thanks for the idea! Also first of all, happy new year.
I tried making this yesterday (was planned for a few days ago, but unfortunately we both turned ill) and it didn’t quite work out:
* Followed the recipe exactly
* used half normal “eating” chocolate and what is called “block chocolate” here (the kind you use for cooking, baking etc). due to not having anything else around
* left the coconut milk can (normal type, unsweetened) in the fridge for 3 days (maybe too long?)
What happened was that the texture – while fluffy at the beginning and seemingly “creamy” turned out crumbly (well, rather liquid with tiny crumbs) and never hardened, even after 24 hours in the fridge. Not even remotely pudding like, we ended up serving a small quantity as a side for a chocolate cake – it was more like chocolate syrup, minus the stickiness. Tried freezing it today before my guest arrived – didn’t change a thing. (the taste was pretty good, not off or anything).
Pretty sure I missed something/ had a small error somewhere… but I really don’t know what. Has this happened to you? Any idea what it could be? The coconut “stuff” I scooped out of the can seemed a bit crumby at first (kind of like hard coconut oil) but turned REALLY smooth after blending. The thing also had teeny tiny brown (chocolate) spots in it 🙂
Thank you again for your great blog,
Anjuli
Oh no, I am so sorry this didn’t work out for you. I have never encountered this texture. I don’t think the coconut milk was in the fridge too long, I think 3 days is OK. And it coming out of the can like hard coconut oil and then turning creamy all sounds exactly right. My best guess is that it was something to do with the chocolate. It sounds like the chocolate and the coconut oil didn’t integrate properly. Maybe baking chocolate isn’t quite right in this recipe, and something about it’s makeup stopped it from emulsifying with the coconut milk and Baileys mixture. I wish I could offer a more definite explanation though 🙁
Best use I’ve found for Bailey’s, I love the texture and it tasted delicious! And the amount of Bailey’s was just right for me 🙂
Best use I’ve found for Bailey’s, I love the texture and it tasted delicious! And the amount of Bailey’s was just right for me 🙂
I have made this 3 times now it is amazing ❤❤👍
How long does it last in the fridge?
Yay! So glad you enjoyed them. They’ll be OK in the fridge for 3 days or so. Possibly longer but I’ve never tried more than that.
I have made this 3 times now it is amazing ❤❤👍
How long does it last in the fridge?
I have made this 3 times now it is amazing ❤❤👍
How long does it last in the fridge?
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Do you reccomend putting a plastic wrap directly on top of the mouse prior to placing in the refrigerator? I know I’ve read that tip for preventing a skin from forming on pudding but not sure if it applies here. Thanks!
Hmm I am sure it wouldn’t hurt but I’ve never needed to do that and never had a skim form before. Enjoy!
I would like to make the Bailey’s Dessert Pots with the coconut cream but, we don’t have boxed coconut cream in South Australia, it comes in a can. How many ounces/mils do you use?
Thanks Gerry
So sorry for the delay. To make this, I always use a can of coconut milk which I separate (by refrigerating the can, the cream and water seperate and it’s easy to scoop out the cream). The can is 400mls / 14oz (just a normal sized can) and once it’s seperated it’s a little less than half cream. You can also buy 160ml cans of pure coconut cream here in the UK which would be about the right amount. Does your canned coconut cream come in those mini sized cans? If so, I’d go with one of those. Just watch the video to sense check that it’s the right texture. You want it fairly solid, so if there’s liquid in your can of coconut cream then you need to refrigerate it and spoon the liquid off.
I had the same problem one other reader stated. The minute I started adding the melted chocolate, which had cooled down quite a bit as I melted it an hour earlier, it hardened up again and I never got it totally blended in. It’s sort of grainy. Yes, I did use bakers chocolate. With the cost of the ingredients, I guess we will just eat it grainy. Why is it these things always happen when you plan on serving it to company? Maybe you should change the recipe to specify not to use bakers chocolate. I love Baileys, I love chocolate & coconut. Had such high hopes.
I am so sorry this happened. It’s very frustrating when you go to make a new recipe for company and it doesn’t turn out right. With two of you saying the same thing, I should assume the bakers chocolate is to blame and yes I will update the recipe to say not to use it. It makes sense. Bakers chocolate isn’t supposed to fully melt, and this recipe requires the chocolate to fully melt, emulsify and re-set itself. I hope that it tasted good regardless of the texture.
Hello I am eager to make this recipe to use up a bottle of Baileys that I have that is going to go out of date. Can you tell me if it is possible to make these desserts in little pots and then freeze them until needed? If I freeze them for a week before I use them will they thaw out correctly and come back to their nice original texture? Thanks in advance for your help.
So sorry for the delayed reply, I’ve never tried freezing this and I just couldn’t predict whether it would work, I am so sorry not to have a more helpful answer.
This sounds soooo delicious I really want to try it. I have to make a dessert for a dinner party (80 guests). Do you think it would work in mini-phyllo cups? Any special ideas that may help? Thanks from Texas!!
Sounds amazing! So the only thing I’d say is to make very sure your coconut milk has seperated properly (or just buy coconut cream instead of separating the coconut milk). You may also want to use more chocolate than the recipe calls for. You want it to properly “set” if you’re serving it in a phyllo cup and more chocolate will make it firmer.
Thanks so much, Christine. Will do.
Oh My Gosh, Christine!!! These are soooo great!!! You said they’d be a ‘little boozy’ so I left out the 2T of Baileys!!!! I did add a little more chocolate but I think it would have been fine either way. The phyllo cups cut the sweet, boozy taste just right!!! Was able to pour the mixture into the cups before refrigerating.
Thanks soooo much for this WONDERFUL dessert idea, this will not be the last time I use it!!!
Made this tonight. Fabulous and so easy. I used coconut cream. It is boozy but love it. I’m going to make this for my friend who is dairy intolerant at our next dinner
Hi Christine, I used coconut cream and followed exactly the instructions but mine came out runny after more than 12 hours in the fridge, i used bakers chocolate (only noticed your note after purchasing them), could they be the reason or would there be any others? i tasted the runny mixture though and it’s great! just hope it can turn firm and be exactly like a mousse 🙂 thank you!
Oh nooo! It definitely sounds like bakers chocolate is a problem here. It just doesn’t firm back up again in the same way. I wish I knew what to suggest. If it doesn’t firm up at all, you could try running it through an ice cream maker or turning it into popsicles? That’s all I can think of! So sorry again.
I will try again tonight, thank you for your reply! xx
hi
i made these yesterday and followed the recipe to the letter but totally disappointed as they were solid you could stand a spoon in it
what could possibly have gone wrong ?
First of all, so sorry for the delayed reply but in case anyone else has this issue I wanted to go ahead and answer this now. If it’s really solid, it will likely be to do with your coconut milk / cream (they can vary so much in their solidity, as well as how easily they separate – sometimes it separates really well and you have a very solid bit of cream and other times less so, and you have a runnier result). Also your fridge temperature will influence this. It’s best to check in on this a while before dinner and leave them at room temperature for a while if they seem too solid. I am so sorry they didn’t turn out the way you wanted.
Hi,
Can I add orange to this recipe or is it too acidic for the coconut cream? Thanks.
Orange will work – I did a similar thing once with orange and mango juice instead of Baileys and it worked well! I’d use orange zest to make sure the flavor cuts through.
Hi Christine,
Thats great! Thanks for your reply and for sharing this recipe, going to try it tomorrow 🙂
Hi Christine,
How far ahead can I make them? I’m making them for about 20 people, should I quadruple recipe? Thanks so excited to make them!
Ideally you would make these the day before serving – any longer and they can get a little more firm than you might have wanted but it shouldn’t be too much of an issue.
Thank you for your quick response. I’m making them this weekend and can’t wait to try them.
These are amazing, a perfect Christmas day pudding! Thank you so much for this keeper of a recipe.
Can’t wait to make again, thinking of variations such as using orange oil, peppermint oil or coffee liqueur!
These are so rich and I haven’t got a huge sweet tooth, we used old GU pots and it made 5. If I had smaller pots I would have made them smaller and they would still have been enough 😁