Baileys Oreo Mousse Cups

Kick your chocolatey, fluffy mousse parfait up a notch with creamy liqueur.

Ingredients

2 teaspoon unflavoured gelatin

2 tablespoon cold water

1/4 c. boiling water

1/2 c. sugar

2 tablespoon cocoa powder (for a more intense chocolate flavour, add 1 additional tablespoon)

1 1/2 c. heavy cream, very cold

1/2 c. Baileys Irish Cream, very cold

1 teaspoon vanilla

300 grams crushed Oreo cookies

100 milliliters whipped cream

1 teaspoon vanilla extract

Steps

Add thickened cream to a large metal mixing bowl. Whip on high using a hand mixer until cream thickens to stiff peaks that can hold their shape. Cover with plastic wrap and set aside in the fridge.

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 sugar and cocoa in a large mixing bowl; add 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 1 tablespoon of crushed Oreos into serving dishes followed by a tablespoon of mousse and repeat until full. Place in refrigerator to chill. (*For a faster setting mousse, chill cups before filling.)

Use a piping bag fitted with a star tip to a piping bag and pipe a swirl on top before sprinkling some extra crushed oreos.

Chill 1 hour or until ready to serve.