Spooky Baileys Chocolate Mousse Cups

Instructions

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!