|2 Tsp Unflavored Gelatin|
|2 Tbsp Cold Water|
|1/4 Cup Boiling Water|
|1/2 Cup White Sugar|
|2 Tbsp Cocoa Powder|
|1 1/2 Cups Cold Heavy Cream|
|1/2 Cup Cold Bailey’s Irish Cream|
|1 Tsp Vanilla Extract|
I cook with wine, sometimes I even add it to the food.
The beauty with this mousse is that it is so versatile you can use it for many different kinds of desserts. As with all recipes that contain alcohol, be mindful that it’s possible not all of the alcohol may burn off during the cooking process.
Place large mixing bowl and beaters in the freezer for 15 to 20 minutes to chill.
In a small mixing bowl, sprinkle gelatin over cold water, stir and let stand 1 minute to soften. Add boiling water, stir until gelatin is completely dissolved. Let stand to cool.
In the large chilled mixing bowl, Combine the sugar and cocoa then add heavy cream.
Beat at medium-high speed until stiff peaks form. Gradually add Bailey’s Irish cream, vanilla, and gelatin mixture. Beat continuously at high speed until well blended and soft peaks form.
Let stand for 5 minutes until Mousse thickens.
Spoon into dessert cups or serving dishes and place in refrigerator to chill.
Chill for 1 hour before serving.
I must confess, at first I did not know if I would like these, but I decided to make them to try them out. I cannot tell you how delicious they are. I love Baileys and I love chocolate so that was what made me try the recipe. I could not believe how tasty they were and so did my friends that I gave some to. Everyone was so impressed that they were asking me for the recipe. If I could rate this recipe a 10 I would, A must try,