Friday, November 27, 2015

Bailey’s Chocolate Mousse

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This was a dish I had high hopes for. It looked right it just didn’t go right. Somehow the gelatin stayed really clumpy which gave me a loose mousse instead of a nice light one and then there’s too much booze in it. Normally not something that would come out of my mouth, but the Bailey’s was over powering. If you make this and have success let me know as for now it’s a food flop for me, they aren’t all winners.

Bailey’s Chocolate Mousse

(Adapted from lemon tree dwelling)


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2 tsp. unflavored gelatin

2 Tbsp. cold water

¼ c. boiling water

½ c. sugar

2 Tbsp. cocoa powder (for a more intense chocolate flavor, add 1 additional Tbsp.)

1½ c. heavy cream, very cold

½ c. Bailey's, very cold

1 tsp. vanilla


Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.


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Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.


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*Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.*


Stir together sugar and cocoa in small mixing bowl; add heavy cream.


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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.


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Spoon into serving dishes and place in refrigerator to chill. (*For a faster setting mousse, chill bowls before filling.)

Chill 1 hour or until ready to serve.

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