Baileys Chocolate Mousse

Ingredients

• 2 teaspoons gelatin unflavored

• 2 Tablespoons cold water

• 1/4 cup boiling water

• 1/2 cup granulated sugar

• 2 Tablespoons cocoa powder for a more intense chocolate flavor, add 1 additional Tablespoon

• 1 1/2 cups heavy cream very cold

• 1/2 cup Baileys Irish Cream very cold

• 1 teaspoon vanilla extract

Unflavored gelatin – Gelatin helps to thicken and set the mousse, giving it the firm yet light, fluffy texture we expect from chocolate mousse.

Water – Water is first used to “bloom” or activate the gelatin, and then used to dissolve it. Be sure to use cold water to bloom and boiling water to dissolve.

Sugar – Granulated sugar gives this recipe its sweetness. Feel free to adjust the amount to taste.

Cocoa powder – Cocoa powder adds the chocolate flavor to the mousse. I used regular unsweetened cocoa powder, but you can also use dark cocoa powder for a dark chocolate flavor.

Cream – Heavy whipping cream (similar to double cream) is one of the key ingredients in mousse and what gives it its light, fluffy, creamy texture.

Irish Cream Liqueur – I substituted a portion of the heavy cream with Baileys Irish Cream for delicious flavor.

Vanilla – A dash of vanilla extract adds another layer of flavor to this recipe.

how to make baileys chocolate mousse

Prep the bowls & beaters. Before beginning, chill the bowls & beaters in the freezer for 15-20 minutes.

Prep the gelatin. Sprinkle the gelatin over cold water in small bowl; stir and let stand 1 minute to soften.

Add boiling water; stir until gelatin is completely dissolved. Set aside to cool.

Combine the ingredients. In a large mixing bowl, combine the sugar and cocoa powder.

Add the heavy cream; beat at medium-high speed using a hand mixer or stand mixer until stiff peaks form.

Add more ingredients. To the chocolate mixture, gradually add the Baileys, vanilla, and gelatin mixture. Beat continuously at high speed until well-blended and soft peaks form.

Spoon into serving dishes. Let stand 5 minutes to thicken. Spoon into serving dishes and place in refrigerator to chill. (For a faster setting mousse, chill bowls before filling.)

Chill. Chill in the fridge 1 hour or until ready to serve.