Bailey's Chocolate Mousse
If you like to drink Bailey's Irish cream, you'll love this dessert!
You could also use this as a filling for a 3 layered chocolate cake.
Ingredients
- 2 t. unflavored gelatin
- 2 Tbls. cold water
- ¼ c. boiling water
- ½ c. white sugar
- 2 Tbls. cocoa powder, sifted
- 1-1/2 c. heavy cream, very cold
- ½ c. Bailey’s Irish cream, very cold
- 1 t. vanilla
Garnish
- dollop of whipped cream
- 8 dark chocolate espresso beans
Instructions
Before preparing, prep a medium size mixing bowl and beaters by placing in the freezer for 15 minutes to chill. Whipped cream whips better and faster when it is cold.
Sprinkle gelatin over cold water in a small bowl; stir and let stand 1 minutes to soften. Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
Stir together sugar and cocoa in a small bowl, set aside.
Take mixing bowl out of the freezer and add heavy cream, sugar and cocoa mixture. Beat at medium speed until stiff peaks form; gradually pour in Bailey’s, vanilla and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
Spoon into small serving dishes and place in refrigerator to chill. Chill at least 1 hour before serving.
Just before serving top with a dollop of whipped cream and an espresso bean.
NOTE: Makes (8) half-cup servings. For more intense flavor, add an additional tablespoon of cocoa powder.