Who wants some coffee with a dash of  Irish Cream liqueur? Oh…there you go. I already sense some hands going up. But this coffee won’t be hot and drinkable. No, I’ve got something better for you. Nice Baileys mousse mini cakes in a cute chocolatey cookie bowl.  Don’t they look like a nice flower?

Three Baileys mousse mini cakes.

leafy greens and coffee beans

These flower-like sweet treats actually emerged out of a necessity. I’ve got the opportunity to bake lots of sweet finger food for the wedding of my friends. They wanted something with whipped cream, alcohol and coffee. Preferably everything in just one cake. What can I say? Challenge excepted. I had lots of ideas for this but I neither had special dessert forms nor was the cream I tried first perfect in its consistency. So, I needed small bowls. And I wanted them to be edible. And what is more edible than nice little cookie bowls?!

Baileys mousse mini cakes

That was some fidgeting. ‘Cause I’ve set my mind on creating cute flower-like cookie cups. Well the idea isn’t that bad if you have the appropriate cookie cutters, which I hadn’t.  Instead I created my own stencil.

One Baileys mousse mini cake

That’s it for now. The Baileys mousse mini cakes don’t want to scare you off. There is just one thing I want to mention. I’ve got the original recipe for the baileys mousse from Lemon Tree Dwelling  but I had to change it a little bit. Instead of cocoa powder, I wanted some coffee flavour in it:

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Baileys Mousse Törtchen
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time about 6 1/2 hours
Servings
mini cakes
Ingredients
for the Baileys mousse
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time about 6 1/2 hours
Servings
mini cakes
Ingredients
for the Baileys mousse
Instructions
  1. Mix flour, sugar, butter, cacao powder and egg with a a mixer or your hands to create a well combined lump of dough. Wrap it into clingfilm and put it into the fridge for about 30 minutes.
  2. roll the cooled dough and use a floral-shaped cookie cutter to cut the dough (The cookie cutter should be slightly bigger than the bottom of your cupcake baking tray). Grease your cupcake baking tray and place the cut dough into it. Bake them for 15 minutes in a pre-heated oven (302F|150°C).
  3. Let the cookie cups cool down completely and put them into a biscuits box until you fill them with the mousse (otherwise they won't be crunchy anymore)
  4. Soak the gelatine in cold water (about 5 minutes), wring them out. Put them back into a bowl and pour hot water over it. Put it aside.
  5. Mix sugar and espresso powder in a separate bowl, add whipping cream and stir until stiff peaks form.
  6. Gradually add gelatine mixture, vanilla extract and liquer. Mix it until it is well combined and has a creamy texture. Put the mousse for about 6 hours (or over night) into the fridge.
  7. Fill the mousse into a piping bag with a tip of your choice and pipe the mousse into the cookie cups.
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Oh, if those cookie cups are to much fiddeling for you, you can use a round cookie cutter or just don’t make them. The Baileys mousse is even more delicious right out of the bowl it was mixed in.

Baileys mousse mini cakes

With this in mind,

Bottoms up for those Baileys mousse mini cakes!

Three Baileys mousse mini cakes

Ohh…wait…If you are interested in the other treats that found their way on the sweet table of the wedding just take a look at these entries: