Ingredients

The following ingredients have 4 Servings
  • 8 ounces cream cheese ((I used reduced fat, the kind in a brick))
  • 1/3 cup granulated sugar
  • 1/2 cup BAILEYS® Coffee Creamer, (in BAILEYS® Mudslide flavor)
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant espresso granules
  • 1 cup heavy cream, (cold)
  • 4 ounces fresh raspberries, (pureed)
  • 12 chocolate sandwich cookies, (finely processed, or approx. 1 cup of chocolate cookie crumbs)

Instruction

  • Place the cream cheese and sugar in a large mixing bowl, and whip on medium speed until creamy and well-combined.
  • In a large liquid measuring cup, whisk the BAILEYS® Coffee Creamer together with the cocoa and espresso powder.  Add the mixture to the bowl, scraping the sides down with a silicone spatula, and continue to mix on medium speed.
  • In a thin, slow stream, pour in the cold cream.  When all the cream has been added, turn the mixer up to medium high speed and whip until fluffy and stiff.
  • In small jars, layer the mousse with the cookie crumbs and raspberry puree.  Serve cold.