2 tsp. unflavored gelatin
2 Tbsp. cold water
1/4 c. boiling water
1/2 c. sugar
2 Tbsp. cocoa powder for a more intense chocolate flavor, add 1 additional Tbsp.
1 1/2 c. heavy cream very cold
1/2 c. Baileys Irish Cream very cold
1 tsp. vanilla
1. *Before beginning, prep bowl and beaters by placing in the freezer for 15 to 20 minutes to chill.*
2. Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
3. Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
4. Stir together sugar and cocoa in a large mixing bowl; add heavy cream.
5. 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.
6. Let stand 5 minutes to thicken.
7. Spoon into serving dishes and place in refrigerator to chill. (*For a faster setting mousse, chill bowls before filling.)
8. Chill 1 hour or until ready to serve.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 (1/2 cup) servings
Ideal for Holidays, especially Saint Patrick's Day.