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Irish Cream Mousse Bites


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Member since 2011

Serves 60 small or 9 large | Prep Time 20 | Cook Time 10

Ingredients

CRUST:

1 ( 9 oz ) box of chocolate wafer cookies

1/2 cup unsalted butter, melted

MOUSSE:

1/2 cup half and half

1 (.25 oz) package of unflavored gelatin

1/3 cup sugar

4 TBSP Bailey’s Irish Creme liqueur

1 cup whipping cream

chocolate shavings to garnish


Heat oven to 350°F .


Combine all the crust ingredients in a medium bowl and mix well.


Press the crumbs into a n ungreased 8 inch square baking pan.


Bake the crust until it is set, about 8-10 minutes.


Cool completely.


Meanwhile, put 1/4 of half and half into a small saucepan and sprinkle with gelatin.


Let it stand for 5 minutes.


Then add the remaining 1/4 of half and half and the sugar.


Cook over low heat, stirring occasionally until the sugar is dissolved, about 5 minutes.


Take off of the heat and stir in the liqueur.


Let this set until cooled, about 20 minutes.


Beat the whipping cream in a medium bowl until stiff peaks start to form. Gently stir the cooled gelatin mix into the whipped cream.


Mix until smooth.


Pour this over the cooled crust and refrigerate until set, at least 1 hour.


Pairs Well With


Notes

A great recipe for writer's (blogger's) block!

Sounds wonderful, thank you for posting a great recipe.

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