Baileys Mousse Cookie Cups

By srumbel

These Baileys Mousse cookie Cups start with a chocolate pudding cookie. They're filled with a silky Baileys Chocolate Mousse and topped with whipped cream and a Baileys chocolate ganache.
from beyondfrosting.com

Ingredients

• For the cookie:
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 3/4 cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 package instant chocolate pudding (3.4 oz)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons Baileys Irish Cream
• For the filling:
• 1 1/2 cups heavy whipping cream
• 1/2 cup + 3 tablespoons powdered sugar
• 1 package instant chocolate pudding (3.4 oz)
• 1/4 cup Baileys Irish Cream
• 3/4 cup milk
• For the ganache:
• 1 ounce dark chocolate
• 1-2 tablespoons Baileys Irish Cream

Preparation

Step 1

For the cookie: Preheat your oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
Combine the butter and both sugars in your stand mixer and beat on medium speed until light and fluffy.
Add the eggs and the vanilla extract and continue beating until the butter, sugar and eggs are thoroughly mixed.
In a medium-sized bowl, combine the flour, cocoa powder, dry pudding mix, baking soda and salt. Stir to combine.
Slowly add the dry ingredients into the batter and beat on a low speed until the dough starts to form. Quickly add the Bailey’s Irish Cream, mixing into the dough until well combined.
Drop 1-1.5 tablespoons of dough into the greased mini muffin pan. Bake at 350°F for 12-15 minutes.
Remove the cookies from oven and allow to cool for at least 10 minutes. Use a tart shaperor the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.

For the filling: In a medium-sized bowl, combine the instant pudding mix with the Baileys and the milk and whisk until the powder dissolves. Refrigerate the pudding until it’s firm.
To prepare the whipped cream, place your mixing bowl and wire whisk in the freezer for 5-10 minutes until it’s completely cold.
In your cold mixing bowl, beat the heavy cream on medium-high speed for several minutes until bubbly.
As the whipped cream starts to thicken, add the powdered sugar and beat on medium high until stiff peaks form.
Take 1 ½ cups of the whipped cream and fold it into the pudding until it is well combined. Do not mix vigorously as it will deflate the whipped cream.

To assemble the cookies, put the mousse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cooled cookie cup with mousse. Divide between cookie cups, you may have leftover mousse.
Top the mousse with a dollop of the leftover whipped cream.

For the ganache: In a microwave-safe bowl, combine the chocolate chips with 1 tablespoon of Baileys and microwave for 30 seconds. If the chocolate is not yet melted, return it to the microwave for another 15-30 seconds. Once melted, stir until completely smooth. Add a second tablespoon of Baileys and stir it into the chocolate until it’s nice and thin. Drizzle the ganache over top of the whipped cream.
These cookies must be refrigerated in an air-tight container after the mousse has been added.

Serves: 24-28 cookies