Bailey’s Irish Cream & Cocoa Mousse

I know that it’s only November, but every year I promise myself that I will start prepping for the holiday season early to prevent stress later on and I never do it. I end up running around like a headless chicken the week before Christmas trying to get everything done, and then I end up disappointed by the 27th because I didn’t do half of the things that I wanted to do. Oh well, there’s always next year…

 

So this year I am determined to start early. For real this time! Last night was my first attempt at this by testing out my first Christmas recipe…. wait for it…. Bailey’s Irish Cream & Cocoa Mousse!! And, not only was it delicious, it was incredibly easy! (it’s also egg-free for anyone who isn’t fond of the idea of having raw egg in your desserts)

 

Bailey’s to me screams holidays, and as soon as December rolls around, I need a giant bottle of it in the house at all times. This recipe calls for the original Bailey’s, but you can use any of the new flavored ones too. You can also choose to skip the cocoa part if you just want some straight-up Bailey’s flavour… I would love to hear how you customized this recipe! You can also have a lot of fun with decorating too, imagine how decadent it would look with some chocolate curls and gold leaf.

Makes 2 generous size desserts, or 4 “regular” sized ones

Ingredients:
1 package of unflavored gelatin (around 2.5 tbsp)
2.5 tbsp cold water
1/4 cup boiling water
1/3 cup white sugar
2-3 tbsp (to taste) high quality cocoa powder
1 1/2 cup heavy cream/whipping cream
1/2 cup Bailey’s Irish Cream
1 tsp vanilla
Grated chocolate for garnish

Steps:
1. Stir gelatin and cold water and let stand approx. 1 minute
2. Add boiling water and stir until gelatin is dissolved. Put aside
3. Add cream, sugar and cocoa to stand mixer, and beat until stiff peaks form*
4. Add Bailey’s, vanilla and gelatin and keep mixing at high-speed until mousse like texture forms
5. Spoon into bowls (I love martini glasses for festive presentation!), sprinkle on grated chocolate and refrigerate until set, about 1-2 hours

*Make sure you place your mixing bowl and whisk attachment in the freezer for a few minutes beforehand
baileys

 

Please let me know if you try this, I’d love to hear what you think!

-SS

 

 

 

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