A delicious Irish Cream mousse.
The beauty with this mousse is that it is so versatile you can use it for many different kinds of desserts.
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.