Bailey's Chocolate Mousse

This easy, boozy, decadent dessert from Cookie Dough and Oven Mitt takes no time to make. I planned to make it for a Saint Patrick's Day dinner at friends, but my friend caught the flu and the dinner was cancelled. A week later, our dinner is back on. It isn't Saint Patrick's Day now, but Bailey's is good any time, right?

Ingredients

1 teaspoon unflavored gelatin
1 + 1/2 Tablespoons cold water
1 cup cold heavy cream
1/2 cup powdered sugar
1/3 cup Bailey's Irish Cream
4 ounces semi-sweet baking chocolate melted and cooled
Plain whipped cream for topping

Instructions

In small bowl, combine gelatin and cold water. Stir to combine. Let it set for about 10 minutes. It will completely gel up.
In the meantime, beat heavy cream in large bowl with mixer until soft peaks form.
Microwave gelatin for 30 seconds. Stir to make sure all the gelatin is dissolved.
Slowly stream the gelatin into the cream while beating. Add powdered sugar and beat until stiff peaks form.
Add Irish cream and melted chocolate. Mix until well incorporated.
Spoon into individual serving dishes. Place in refrigerator for at least an hour before serving.
Top with additional whipped cream and chocolate shavings, if desired.

Fresh Lime Mousse

The hardest part of this recipe is juicing the limes. Once that is done, the rest of this recipe is quick and easy.

Ingredients

3 Tablespoons butter
3 Tablespoons sugar
1/2 cup graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lime juice
1 Tablespoon grated lime peel
1 cup Cool Whip

Instructions

Melt butter in small skillet over medium heat. Mix in sugar and stir until bubbly, about one minute.
Mix in crumbs; stir until color deepens, about three minutes. Turn onto plate to cool

Stir condensed milk, lime juice and lime peel in large bowl to blend. Fold in Cool Whip.

Place 1/4 cup of lime mousse into 6 dessert cups. Top each with 1 Tablespoon of crumb mixture. Top with another cup of mousse. Top with remaining crumbs. Refrigerate one hour before serving.

Chocolate Whiskey Mousse

I brought this dessert to a dinner party last night.  It is simple, elegant and rich in flavor.

Ingredients

4 ounces semi-sweet chocolate chips
2 Tablespoons butter
2 Tablespoons strong coffee
2 Tablespoons whiskey
2 large eggs, separated
4 Tablespoons sugar
1/2 cup heavy cream

Optional Garnish Suggestions:
Whipped cream
Cocoa powder
Chocolate shavings
Dried cherries soaked in sweet vermouth (1:1 combination, allowed to soak for several hours)

Instructions

Melt chocolate with butter and coffee in a bowl set over a pan of simmering water.
When melted and combined, remove from heat and stir in whiskey.

Whisk egg yolks with 2 Tablespoons sugar in a bowl set over a pan of simmering water, just to cook them slightly.  Whisk constantly until the mixture is foamy.

Beat egg whites with a pinch of salt until stiff peaks form. Gradually beat in 2 Tablespoons sugar.
Fold into chocolate mixture.

Beat whipping cream until soft peaks form and fold into the mixture
Combine well and divide among serving glasses. Refrigerate 1 - 2 hours before serving.
Garnish right before serving.

This recipe serves four. For a special presentation, serve in martini glasses.