Easy Bailey’s Chocolate Mousse

Just wrapping up the Christmas Celebrations in my world and thought I would post a recipe for a spectacularly simple chocolate mousse as our Christmas Day dessert. This really just took 20 minutes to put together and even if you only have an hour to chill it, it is great (better if you can chill it for 4+ hours). For something this simple, it comes off as impressive and is lovely and light.

2 teaspoons unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1/2 cup powdered sugar
4 tablespoons unsweetened cocoa powder
2 cups heavy cream, very cold, divided
1/2 Baileys Irish Cream, very cold
1 teaspoons vanilla
mint for garnish (optional)

*Before beginning, prep bowl and beaters by placing in the freezer for 15-20 minutes to chill.*

Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.

Stir together powdered sugar and cocoa in a large mixing bowl; add 1 1/2 cups heavy cream. Beat at medium-high speed until stiff peaks form; gradually pour in Baileys, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form. Let stand 5 minutes to thicken.

Spoon into serving dishes and place in refrigerator to chill. While chilling, wash the beaters and beat additional 1/2 cup of heavy cream into a basic whipped cream. Spoon on top of the mousse. Chill 1 hour or until ready to serve (up to 12 hours). Garnish with mint to garnish before serving (optional).



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