Discover an exciting collection of delightful desserts inspired by Southern baking traditions. Monique McLeod-Polanco’s recipes are brimming with soulful flair and rich flavours while prioritizing simplicity for the home cook. Drawing inspiration from her family’s celebrations and holiday meals, these 60 scrumptious recipes will conjure all the nostalgic flavours from your youth yet dazzle the modern palate.

Fall in love with Monique’s fresh approach to the classics, including an outstanding Orange, Bourbon & Pecan Pie and a drool-worthy Coconut Cake with Lime Curd that will impress your family and friends. Recapture the magic of your grandmother’s kitchen in summertime with One-Layer Strawberry Basil Shortcake, or elevate traditional holiday bakes with Browned Butter Sweet Potato Pie.

So, grab your whisk and take a trip down South, where the secret ingredient is always love―and a bit of sugar! These showstopping desserts invite you to turn the simple, joyful act of baking into a cause for celebration.

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Bailey’s Chocolate Mousse

When I think of smooth and creamy desserts, the first two things that come to mind are pudding and mousse. Mousse is the lighter, fluffier cousin of pudding. Its lighter texture comes from whipping air into the mixture. The result is a chocolatey, fluffy, delicious dessert! Adding a touch of Bailey’s® Irish Cream gives it that boozy kick that makes it just right.

Servings: 6

Chocolate mousse

4 large egg yolks

⅓ cup (66 g) granulated sugar

2½ cups (600 ml) heavy cream, divided

2 (3.5-oz [99-g]) bars dark chocolate, chopped

⅛ tsp salt

2 tsp (10 ml) vanilla extract

½ cup (120 ml) Bailey’s Irish Cream

Bailey’s whipped cream

1 cup (240 ml) heavy cream

¼ cup (30 g) confectioners’ sugar

¼ cup (60 ml) Bailey’s Irish Cream

For the chocolate mousse: In a medium-sized bowl with a hand mixer, whip the egg yolks and granulated sugar on high speed for 2 to 3 minutes, until the mixture is pale and thick.

Heat 1 cup (240 ml) of the heavy cream in a small saucepan over low heat. While whisking the egg mixture slowly, pour in the warm cream mixture a little at a time, to temper the egg yolks. Keep whisking the mixture between each pour. Then, pour everything back into the saucepan. Cook over low heat, whisking constantly for 3 to 5 minutes, until the mixture thickens just slightly. Remove from the heat.

Add in the chopped chocolate and salt and stir until it is fully incorporated. Place a mesh strainer over a medium-sized bowl and pour the mixture through the strainer. Use a rubber spatula to press the mixture through to remove any small pieces of cooked egg. Add the vanilla and Bailey’s Irish Cream. Let the mixture cool to room temperature, but do not let it get cold.

Once it is cooled to room temperature, in a separate medium bowl, add the remaining 1½ cups (360 ml) of heavy cream and beat with a hand mixer until it reaches stiff peaks. Use a rubber spatula to gently fold the whipped cream into the chocolate custard mixture. Divide the mousse evenly among six 8-ounce (226-ml) dessert glasses. Refrigerate the mousse until ready to serve.

For the bailey’s whipped cream: Add the heavy cream, confectioners’ sugar and Bailey’s Irish Cream to a medium-sized bowl. With a hand mixer, beat the cream until it forms stiff peaks.

Top the chocolate mousse with whipped cream and serve.

Reprinted with permission from Sweet Soulful Baking by Monique McLeod – Polanco. Page Street Publishing Co. 2023. Photo credit:  Monique McLeod – Polanco.