A creamy, decadent, rich dessert, this Bailey's Chocolate Mousse absolutely hits the spot after dinner. Make it ahead and keep in the refrigerator until ready to devour!
Before you begin, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
Dissolve the gelatin
Mix the gelatin into the cold water in small bowl and let sit about a minute, to soften/gel.
Add boiling water then stir until gelatin is completely dissolved. Let stand to cool (it will resemble a thick paste).
Make the mousse
Combine the sugar and cocoa in small mixing bowl and add the heavy cream.
Beat at medium speed until stiff peaks form.
Add in Bailey's, vanilla, and gelatin mixture, beating continuously at high speed until well blended (soft peaks).
Pour into serving dishes and refrigerate for about an hour, or until you are ready to serve.
Serve
Just before serving, add some whipped cream and chocolate shavings to the top.
Devour.
Notes
Before you begin, prep bowl and beaters by placing in the freezer for 15 minutes to chill.Do not overbeat - it will become gummy and gluey and the texture won't be as fluffy.Soft peaks: When you lift your beaters, the peaks of the cream should flop over immediately.Stiff peaks: Stay straight up when you lift your beaters.