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Irish Mousse Cake slice on a round white cake plate

Irish Chocolate Mousse Cake

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This no-bake Irish Chocolate Mousse Cake is made with ladyfingers and mousse infused with Irish Cream for your St. Patrick’s Day pleasure. Easy as can be!

A slosh of Irish cream passes a little luck o’ the Irish to your taste buds. Have you tried Irish cream before?

Irish Mousse Cake on a white ceramic cake stand

Irish Chocolate Mousse Cake

Irish cream is a magical blend of cream, Irish whiskey, and chocolate. Perfect to add to your hot cup of coffee on a bitter winter’s night and just as sublime in chocolate or coffee desserts.

Try a bit to flavor your whipped cream—you’ll be swooning, I promise. This mousse is made of just a few simple ingredients, so use good quality products for the best results.

Butter and sugar are whipped until fluffy, then eggs and chocolate are mixed in along with the Irish Cream. I added two tablespoons, but you can be a little heavy-handed with your measurements if you’d like more of a kick.

And since you have that bottle handy, my family loved these Irish Cream Pots de Creme, too.

Overhead view of Irish Chocolate Mousse Cake

Tips for Making This No-Bake Chocolate Mousse Cake

Of all the fancy, schmancy desserts I make, this is one of the easiest. With a crust made of store-bought ladyfingers and an easy, homemade mousse to fill it, the hardest part of creating this dessert is washing the dishes!

  • Ladyfingers line the bottom and sides of an 8-inch springform pan. Start by lining the sides of the springform pan with ladyfingers standing up like soldiers. Next, fill the bottom of the pan with as many whole ladyfingers as will fit, and then cut pieces to tuck into any voids.
  • If you’d like, place an empty mixing bowl, slightly smaller than the inside of the crust, into the pan. It will help keep the ladyfingers in line as you make the mousse.
  • To make the mousse, make sure you start with room temperature butter so it will blend well into the sugar.
  • Don’t worry if the mixture looks a bit curdled as once the chocolate becomes incorporated, eventually the mousse will become silky smooth. As always, I use one of my favorite kitchen tools, the offset spatula, to smooth out the top of the mousse.
  • If you have access to fresh eggs from a trusted source or pasteurized eggs, use those to prevent or minimize the chance of acquiring salmonella, a food borne illness that’s often associated with raw eggs.
  • PRO-Tip: If you don’t use pasteurized eggs (they’re hard for me to find locally!), use caution and don’t serve this dessert to the very young, elderly or anyone who is immune suppressed.
  • The raw eggs really do add a silkiness that’s hard to imitate with substitutions, though some of my Tuesdays with Dorie friends used plain Greek yogurt when we made our Marquise au Chocolat. I have not tested this recipe with yogurt.
  • You can also try to self-pasteurize your eggs at home.
  • This dessert can be flavored with other liqueurs if you don’t have Irish Cream on hand. I like Grand Marnier, Kahlua and Frangelico with chocolate.
  • If you’d prefer not to add any alcohol, I’d add a couple of teaspoons of vanilla extract.

Irish Chocolate Mousse Cake slice on a white ceramic plate with a garnish of whipped cream and a green candy

Irish Chocolate Mousse Cake

Irish Chocolate Mousse Cake

A crown of ladyfingers filled with luscious chocolate mousse flavored with Irish cream

Prep Time 30 minutes
Total Time 30 minutes
Yield 8 servings


  • 6 ounces unsweetened chocolate, chopped
  • 2 packages soft ladyfingers (you will not need them all)
  • 1 1/2 cups (3 sticks) butter, at room temperature
  • 1 cup sugar
  • 6 eggs (pasteurized preferred
  • 2+ tablespoons Irish cream
  • Sweetened whipped cream, to garnish, optional


  1. Melt chocolate in microwave safe bowl, stopping to stir at 30 second intervals till smooth and melted. Set aside and let cool while preparing crust and mousse.
  2. Separate ladyfingers and use to line bottom and sides of 8-inch springform pan. Set aside.
  3. In a large bowl or stand mixer, beat butter till light. Slowly add sugar and beat till fluffy. Add eggs, one at a time, beating each till fully incorporated. Mix in Irish cream.
  4. Mix in cooled chocolate.
  5. Pour filling into ladyfinger lined pan and smooth top.
  6. Cover with plastic wrap and chill for at least 2 hours.
  7. Before serving, whip cream and garnish as desired or serve slices with a dollop of whipped cream.


Total time does not include the 2+ hours chilling time.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 305 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 147mg Sodium: 63mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 4g Sugar: 26g Sugar Alcohols: 0g Protein: 8g

More Mousse Cakes You’ll Love:

This Irish Chocolate Mousse Cake isn’t just for St. Patrick’s Day. It is guaranteed to turn heads (and dazzle taste buds) any time of the year.

I added big green malted milk balls for my Irish ancestors, but feel free to go wild with your garnishes depending on the occasion. Erin go bragh, my friends!


Disclosure: Kerrygold supplied me with their Kerrygold Irish Cream. I was not compensated for writing this post and the opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kerrygold.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

66 comments on “Irish Chocolate Mousse Cake”

  1. First is taste, of course, but I always love it when a dessert is so pretty, too, Liz!

  2. Oh Liz, this chocolate mousse cake looks fabulous and I love the no baking required…perfect for the upcoming St. Patrick’s day…thanks for the recipe.
    I hope you are having a great weekend!

  3. Love how easy this is to make! Such a fun dessert for St. Patrick’s Day!

  4. Those green malted milk balls were a genius finishing touch – they herald to the world that this mousse is something special!!!!

  5. Oh wait!!! I totally meant to give this stellar looking dessert 5 stars! I just wish I could give it more 🙂

  6. There is not one thing I don’t like here! What a perfect treat for St Patrick’s Day! 

  7. Hi, it looks delicious and I am going to make it for our family’s holiday party this Sunday. Can you tell me what type of chocolate did you use? There are so many different kinds. Thank you.

  8. This will be a huge hit at my house!!

  9. How long can this be refrigerated before eating? I don’t want to make it to far in advance and have the lady fingers dissolve! 😊
    Can’t wait to taste this!

    • Hi, Dana,

      You can make is a couple days ahead, just wrap it well in plastic wrap. We ate leftovers for a few days and the mousse wasn’t moist enough to soak into the lady fingers. Hope you enjoy!!!

  10. Wow, this is truly a stunner Liz! I would eat the whole damn thing! I talked to Kelly yesterday about your delicious blog! Maybe your ear was itching a bit….’twas the 2 of us!
    Enjoy St. Patty’s Day! We’re down in West Palm at the Marriott Oceana Palms where you’ve stayed … here on Spring Break and sadly leaving tomorrow. But it’s lovely in SC now, so I can’t complain!

  11. Save me a slice! 🙂

  12. Happy St. Paddy’s Day to you and yours! What a beautiful recipe, the mousse looks so luxurious and luscious. The decoration is lovely too.
    I always thought that all Canadian eggs are pasteurized but it doesn’t seem so. Never-the-less, I’ve never gotten sick from eating cookie dough 😉

  13. Egad, I thought those were Jawbreakers. I have never seen colored malted milk balls. Love the idea of this. Would you believe I have never used store-bought ladyfingers before? I do like everything about Irish Cream and am well-acquainted with that product! Nice post.

  14. Such a great recipe, yum!

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