Baileys Chocolate Cloud Cups

Baileys-infused whipped cream clouds nestled in bite size chocolate cups

Prep Time 30

Chill Time 4

Total Time 4 30

Course Amuse Bouche, Dessert

Cuisine American, British, Irish

Servings

Calories 133 kcal

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

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.

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

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

Calories: 133kcal

Keyword Baileys dessert recipe, Baileys recipe, Chocolate basket, Chocolate cups for liquor, Finger food, Sweet canape

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