Ingredients
Scale
- 1 1/4 tsp unflavored powdered gelatin
- 1 1/2 Tbsp water
- 1/2 cup Baileys Irish Cream
- 1 3/4 cup heavy cream, ice cold
- 1 2/3 cup semi sweet chocolate chips
- 1 tsp vanilla
- 1/2 cup confectioners sugar
- 14 oz chocolate cream cookies, like Oreos
- oval shaped cookies like Milanos
- black icing
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 Tbsp at a time until the mixture is smooth.
- Set aside to cool.
- Using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 1/2 cups 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 9 oz clear party cups and fill each with about 2 Tbsp 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 Tbsp.
- 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!
Notes
Tools
- small bowl
- small saucepan
- whisk
- hand mixer or stand mixer with whisk attachment
- soft spatula, for folding
- blender or food processor
- pastry bag (optional)
- 9 oz clear party cups
- piping tip for writing
To make these non-alcoholic, replace the Baileys Irish Cream with heavy cream and continue the recipe as directed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stove
- Cuisine: American
