Easy Gelatin-Free Baileys Chocolate Mousse

1. Finely chop 100g dark chocolate.

2. Warm 120ml Irish cream liqueur in a saucepan over low heat.

3. Add the chopped chocolate and melt, stirring constantly, until smooth.

4. Remove from heat, stir in 1 tablespoon cocoa powder, and let cool to lukewarm.

5. Whip 250g heavy cream until soft peaks form.

6. Gently fold the chocolate mixture into the whipped cream.

7. Divide the mousse evenly among four 100ml dessert glasses.

8. Refrigerate for at least 2 hours until set.

Garnish and serving

1. Whip 100g heavy cream until firm peaks form.

2. Pipe the whipped cream onto the chilled mousse using a star-tipped piping bag, or spoon it on top.

3. Garnish with 8 chocolate wafer rolls and 1 tablespoon grated coffee-flavored or dark chocolate.

4. Serve immediately.

Tips

1. The mousse can be stored in the refrigerator for up to 2 days.