Bailey's chocolate mousse
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Friday, October 16, 2015

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Bailey's chocolate mousse

Kelly Mike - Friday, October 16, 2015


  • 2 tsp. unflavored gelatin
  • 2 Tbsp. cold water
  • ¼ c. boiling water
  • ½ c. sugar
  • 2 Tbsp. cocoa powder
  • 1½ c. heavy cream, very cold
  • ½ c. Bailey's, very cold
  • 1 tsp. vanilla


  1. Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
  2. Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
  3. Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
  4. Stir together sugar and cocoa in small mixing bowl; add heavy cream.
  5. Beat at medium speed until stiff peaks form; gradually pour in Bailey's, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
  6. Spoon into serving dishes and place in refrigerator to chill.
  7. Chill 1 hour or until ready to serve.


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