On occasion I get these wild ideas, and they usually involve food. When I get the urge to try a new recipe, I make it a point to plan a whole dinner or BBQ and invite my favorite foodie friends. They’re my taste testers, and at this point, they know that I’m expecting them to savor their first bites so I can watch in awe their every expression.
I got the idea to make this dessert during Girl Scout Cookie season. Well actually… 3 different desserts, but this one was my favorite! I wanted to make a dessert that was visually appealing, slightly outside of my comfort zone, but something I knew my friends might love. I’m pretty simple about my dessert, I like moist fudge chocolate cake and brownies, but combine them with nuts and I’ll take it as a personal offense! I only like fruit in my dessert if it’s an apple pie or these delicious strawberry empanadas I make (a recipe for another time).
The idea was to create a dessert that offered a variety of flavors and textures and unexpected twists and turns with every bite. The eating experience was meant to be personal, your own little cup of joy that you could guard with your life as you slink off into a corner to savor and devour at your leisure. There is a memory loop that plays in my mind of a group of friends and acquaintances gathered around a friends kitchen table as I sat out the dessert cups. In slow motion plays the memory of eyes rolling around behind closed lids, mouths agape after the first swallow, tense bodies melting into themselves as they explored each layer. The dessert was a hit.
I never quite follow a recipe when creating a new dish, it’s always to taste, and always made with love. Here are the recipes I used and what I added, I hope you try it, I hope you like it.
- 1 ½ cups heavy cream, cold and divided
- 1 cup white chocolate chips
Baileys Chocolate Mousse – Personally I like the flavor of Baileys, so I tend to add a few more capfuls to taste.
- 2 tsp. unflavored gelatin
- 2 Tbsp. cold water
- 1/4 c. boiling water
- 1/2 c. sugar
- 2 Tbsp. cocoa powder for a more intense chocolate flavor, add 1 additional Tbsp.
- 1 1/2 c. heavy cream very cold
- 1/2 c. Baileys Irish Cream very cold
- 1 tsp. vanilla
Cookie– Originally I used Girl Scout Cookie Samoas, smashed them up in a Ziploc baggie and added them as the middle layer between the white chocolate mousse and the Baileys chocolate mousse. but in case you can’t get them, stick a Pepperidge Farms Hazelnut Pirouette in the cup at time of serving!
- Samoa/Caramel Delights Girl Scout Cookies (crumbled)
- or Pepperidge Farms Hazelnut Pirouettes
Stella Soaked Raspberries – You heard me right! Grab yourself a bottle of sparkling Stella Rosa, preferably a bold flavor like Stella Rosa Black and soak the raspberries in an air tight container for a couple hours. Don’t feel bad about pouring yourself a glass or two while you prep the mousse.
- Stella Rosa Black
Once you have prepped all the ingredients, you will find that you have more Baileys chocolate than white chocolate mousse, play around with it, layer it however you like, have fun, make it sexy! If you happen to make this recipe for Valentines Day, do come back and tell me about your experience!
“the most cerebral dessert experience I’ve ever had”– Brian