These Baileys Chocolate Mousse Cups have a spooky twist! They are a super tasty addition to your adult Halloween party and easily adaptable for other holidays or non-drinkers!
Do you feel that chill in the air? It is officially Fall, which means it is officially okay for me to obsess over all things Halloween and Thanksgiving!
I made these Baileys Dirt Puddings last year and they were such a hit. Today’s recipe is a slight twist on that recipe – it’s spoooooky!
With distinct layers of bailey’s chocolate mousse and crushed Oreo “dirt”, these puddings are already super tasty. Add some worms, maybe a gummy zombie hand or two and cookie tombstones and you have a bonafide Halloween dessert!
Bonus points is that it has booze, good booze, the kind that is smooth and creamy and an excellent addition to a variety of desserts.
So, obviously, as fun as these are they do have alcohol, so I can’t recommend serving these to kids or taking it to your next classroom party. However, I got you. If you replace the Baileys Irish Cream in this recipe with heavy cream, you’ll be all set with a rich, creamy, non-alcoholic and kid friendly spooky dessert.
But for the rest of us, it’s a fun way to kick your adult Halloween party up a notch.
And a word of advice: if you have any leftovers (unlikely because these are so good), remove the cookies and worms when you refrigerate. The cookies will get stale and the worms will get rock hard.
And if you need more ideas for Halloween, check out this list of Recipes for Hosting a Killer Halloween Party (coming soon)!
Until next time. X
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Spooky Baileys Chocolate Mousse Cups
Spooky Baileys Chocolate Mousse Cups
These Baileys Chocolate Mousse Cups have a spooky twist! They are super tasty and a great addition to your adult Halloween party, and easily adaptable for other holidays or non-drinkers!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 15 minutes
- Yield: 6-8 cups 1x
- Category: Dessert
- Method: Stove
- Cuisine: American
1 1/4 tsp unflavored powdered gelatin
1 1/2 TB water
1/2 c. Baileys Irish Cream
1 3/4 c. heavy cream, ice cold
1 2/3 c. semi sweet chocolate chips
1 tsp vanilla
1/2 c. confectioners sugar
14 oz chocolate cream cookies, like Oreos
Pour the water in a bowl and sprinkle the powdered gelatin over it in a single layer. Set aside for about 5 minutes.
In a small saucepan, bring the Baileys Irish Cream and 1/4 c. of the heavy cream to a boil. Remove from heat and add the gelatin to the mixture. Stir until fully dissolved.
Add the chocolate chips and stir, then let sit, covered, for about 5 minutes. Whisk until the chocolate melted and the mixture is smooth. If needed, add more Baileys Irish Cream 1 TB at a time until the mixture is smooth. Set aside to cool.
In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 1/2 c. of heavy cream, vanilla and powdered (confectioners) sugar on high speed until stiff peaks form.
Gently fold in the chocolate mixture half at a time, making sure the mousse is light and fluffy and fully combined.
In a blender or food processor, grind the cookies until mostly fine, like dirt.
Arrange 6-8 9oz clear party cups and fill each with about 2 TB of ground Oreo “dirt.” Using a pastry bag or a spoon, fill the cups with 1/3rd of the mousse. Gently tap each pudding on the counter to level it out. Each layer of mousse should be roughly half an inch. Repeat three times or until the cups are full, then place a final dirt layer on top – about 1 TB.
Refrigerate until firm – between 4 and 6 hours and up to overnight.
Arrange 6-8 oval shaped cookies – I like Milanos. With black icing and a small tip, pipe RIP on each. If you make a mistake, wait a few minutes for the icing to slightly harden. You’ll be able to scrape away a piece cleanly or gently press down on any spikes.
Let the icing harden for about 20 minutes, then stick them in the top of the mousse cups. There will be a little resistance, but should hold firmly in place. Repeat with any gummy worms, zombie hands, or other fun spooky treats!
To make these non-alcoholic, replace the Baileys Irish Cream with heavy cream and continue the recipe as directed.
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