Baileys Chocolate Cloud Cups are a delightful treat. Create with the fusion of rich chocolate and creamy flavour of Baileys Irish Cream. Make the cute little cups by delicately painting the inside of mini cupcake cases with three layers of melted chocolate. Later, fill with luscious Baileys-infused whipped cream. This indulgent dessert is not only a feast for the taste buds but undoubtedly also a visual delight, perfect for impressing guests at any gathering.
Are you brave enough to let the kids help with this one? I do, though my kids are teens and this might not be suitable for the smallest of hands. The technique to make Baileys Chocolate Cloud Cups is relatively simple but the result is impressive. To create these sweet treats, you will need mini cupcake cases, milky chocolate, Baileys Irish Cream and heavy/ double cream.
The first step is to carefully paint the inside of the cupcake cases with melted chocolate, allowing each layer to set before adding the next. Once the chocolate has set, the cups are filled with a light and airy whipped cream that has been infused with the distinctive flavour of Baileys Irish Cream. Garnished the filled cups with sprinkles or chocolate shavings for an extra touch of elegance.
If Baileys isn’t your thing then replace it with a drink of your choice. Give the coffee-infused flavour of Kahlua a go, or perhaps the Christmasy almond flavoured Amaretto. The elegance of the Orange liqueur Grand Marnier will hit the spot with the chocolate as would the dark raspberry kick of Chambord. The choice is yours, just add your favourite little by little. Remember, you can always add more but you can’t take it out!
Baileys Chocolate Cloud Cups are perfect for a festive party. Pass a tray of these around and watch the little murmur of joy. So small that everyone can enjoy a little luxury without the calorie count of a large pudding. If desired, you could make an alcohol free version for the kids (you did force them to make the cups after all). Replace the booze with a little extra sugar and vanilla or perhaps crushed up Maltesers.
Looking to impress your party or dinner guests? Baileys Chocolate Cloud Cups are a perfect choice. The soft chocolate flavour, light airy texture and hint of Baileys Irish Cream, make these delightful cups a surefire hit. Treat yourself to a little luxury and whip up a batch of Baileys Chocolate Cloud Cups today
Equipment: You’ll need Mini cup cake cases, a Heatproof bowl, 1 Saucepan, a Pastry brush, a Stainless steel bowl, a Spatula, a Stick blender wt whisk (Or hand held whisk) and an optional Piping bag
Alternatively
Also, explore these other Festive Sweet Treats
Salted Caramel Millionaires Tart
Chocolate Bread and Butter Pudding
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Baileys Chocolate Cloud Cups Recipe
Baileys Chocolate Cloud Cups
Equipment
- 1 Saucepan
- 1 Stick blender wt whisk (Or hand held whisk)
- 1 Spatula
- 1 Piping bag (Optional)
Ingredients
Cases
- 120 grams Milk chocolate (Or dark if you wish)
- 18 grams Butter
Cream
- 140 grams Double/ heavy cream
- 30 ml Baileys Irish Cream (Or booze of your choice)
- 20 grams Icing/ confectioners sugar
Instructions
Prep
- Weigh/ measure ingredients
- Break chocolate into small pieces to aid melting
To Make Chocolate Cups
- Heat a little water in your saucepan to a gentle simmer and place the heatproof bowl on the top, making sure the bowl does not touch the water
- Add the chocolate and butter to the bowl and melt, stirring occasionally
- Set 12 of the mini cup cake cases on a plate and double stack them for extra support (use 24 cases in all). Cup one of the double stacked cases in the palm of your hand and, using a pastry brush, completely coat the bottom and sides of the cases. Repeat 12 times and place the cases in the fridge to harden for 30 minutes
- Keep the chocolate in a warm place or microwave when needed in 10 second bursts, stirring between, until the chocolate is ready to use again. Repeat the painting process on each cup and place back in the fridge for a further 30 minutes
- Repeat once more with the last of your chocolate and then refrigerate for at least 2 hours or overnight
- Handling as little as possible, peel off the paper cases to reveal the chocolate cups (See recipe notes for tips)
- Place back in the fridge immediately
To Make Baileys Whipped Cream
- In a clean bowl, add the cream, Baileys and sugar and whisk. It's important not to over whisk the cream so do it to a very soft peak.
- Taste it! The flavour here is in your hands. A little more Baileys? A little more sugar? Finesse it to your personal taste
- As ribbons start to form in the cream whisk more carefully and check for that soft peak often. To tell it's done, lift the whisk out of the cream and a peak should just barely hold.
To Serve
- I pipe the cream into each chocolate cup (and I'm by no means a skilled piper) by pressing the nozzle against the base then slowly lifting as i squeeze to form a simple peak above the rim of the case. Alternatively, spoon the delicious cream into the cup
- If you have little cake decorations, shavings of chocolate or sprinkles of any kind available, decorate as you wish
- Keep in the fridge until you wish to serve and eat immediately
Notes
- When removing the paper I use tweezers to begin the process and then carefully rip off the paper. I only remove 6 at a time from the fridge as the cases are thin and can melt quickly. If you’re brave you can have a freezer bag or bag of frozen veg to one side to cool the hand that holds the case as you remove the paper. Also try chilling the plate you’re working on, heat is your enemy when handling the cups
- If you want the rim of the cups to look super crisp, warm a wide bladed knife and lay flat, place an upturned cup flat on the blade and move in a circle for 3- 5 seconds then remove. The rim of the case will now be even and crisp. This step is entirely optional and may not be needed if your cups look neat enough when you remove the paper