- Make chocolate bowls before starting the Baileys mousse.
- Place a large bowl and mixer beaters into the freezer for 15-20 minutes before starting the mousse.
- Heavy cream and Baileys should also be placed into the freezer at this time, so that they become very cold, but not frozen.
- 8 ounces semi-sweet chocolate chips
- 6-8 water balloons
- 2 tablespoons cold water
- 2 teaspoons unflavored gelatin
- 1/4 cup boiling water
- 1/2 cup sugar
- 2 tablespoons cocoa powder
- 1 1/2 cups heavy cream (very cold)
- 1/2 cup Baileys Irish Cream (very cold)
- 1 teaspoon vanilla
- optional: top with fresh fruit or whipped cream
- Blow up the balloons. The size of the balloon will create the diameter of each bowl.
- Prepare a sheet of parchment paper on a cookie sheet.
- Place 2/3 cup semi-sweet chocolate chips into a microwaveable safe bowl.
- Microwave chocolate in 30 second intervals, stirring in-between. Do not overcook chocolate.
- Once melted, stir an additional 1/3 cup semi-sweet chocolate chips until smooth.
- Use the back of a spoon to make 6 small circles of chocolate (about 1 inch in diameter) on the prepared parchment paper. This will be the base of each bowl.
- One at a time, submerge the blown up balloons into the bowl of melted chocolate and then set each dipped balloon onto it’s own chocolate base.
- Place the chocolate bowl into the refrigerator and allow them to harden for at least 30 minutes.
- After bowls have set, slowly let air out of the balloons.
- Carefully pull the balloon away from the chocolate bowl.
- In a small bowl add 2 tablespoons cold water.
- Sprinkle gelatin over cold water, stir and let sit for 1 minute.
- Meanwhile place 1/4 cup water into microwave and bring to a boil.
- Add boiling water to gelatin mixture and stir until completely dissolved. Let stand to cool.
- In the pre-chilled large mixing bowl, stir together sugar and cocoa.
- Add heavy cream and beat at medium-high speed until stiff peaks form.
- Slowly 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 into chocolate bowls and place in the refrigerator to chill.
- Let chill for at least 1 hour so that mousse completely sets. Refrigerate until ready to serve and top with fruit or whipped cream.
Thanks to the original recipe found here.
The Story Behind the Recipe
When I lived in South Korea, my husband and I shared a duplex with a young couple who had a baby. While we were never super close, the couple was always very friendly in passing. A special event brought on an opportunity for me to share my baking skills with the family.
The family was getting ready to celebrate their child’s first birthday. Prior to becoming a mom, I had never really had friends with children. So a one year old birthday party was very foreign to me. I wanted to bring something special to share at the party, especially for all the adults.
I decided the best option to share would be something a little boozy, I mean who doesn’t love a little alcohol at a one year old’s birthday party?
The chocolate bowls were new for me, I had never made them before. Everything I had read made it seem very easy to do, but it was a struggle. Make sure to spray each balloon with cooking spray for quick release. Some of my balloons stuck and deflated the shape of my bowls.
You can’t go wrong with the flavors of the mousse, simply delicious. Top with fruit and experiment with coating various ingredients you have around the house with any leftover chocolate that you have. I grabbed some mint from outside and it was a tasty accompaniment.