Baileys Oreo Mouse Cups
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
Instructions
- 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.
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