Fresh Strawberry Madeleines

A burst of fresh strawberry flavor is one of the best things ever.

And when it comes in a cute little cake-cookie hybrid delightfully pink and delicate? Perfection.

I love madeleines because they are so unique. Technically they are a cookie, but really they are little cakes. Their sweet little seashell shape make any tea time or dessert plate look instantly classy. It takes zero decorating skill too, which is nice when you don’t have too much time or experience with crazy piping or decorating. All you need is to blitz a few berries and sugar and dunk those little beauties in a super quick glaze.

Okay, let’s talk about this glaze.

You will want to drink it, I’m serious. I couldn’t stop licking my fingers while dipping the madeleines. Sometimes I would dip them just a liiiiittle too far so my fingers got a tiny bit extra sticky for sampling. Quality control, okay? I had to make sure it stayed absolutely top notch delicious for every madeleine. 😉

Sweet cake and a little bit of tart zing from the fresh berries in the glaze are a wonderful mix. I think it’s perfect for a spring tea, mother’s day, ladies luncheon or a baby girl shower.  Of course, you can just make it on any old Monday, like I did. Then you won’t even have to dress up or use napkins to eat as many of these delicious madeleines as you’d like.

Fresh Strawberry Madeleines
Serves: 30
  • 2 cups flour
  • ¾ cup sugar plus 1 Tablespoon
  • 1 stick butter, melted and cooled
  • 1 teaspoon baking powder
  • 4 eggs
  • 1 teaspoon vanilla
  • 1½ cups strawberries
  • 1 cup powdered sugar
  1. To make strawberry puree: in a food processor or blender puree the strawberries and 1 tablespoon of sugar. Set aside.
  2. Preheat oven to 350 degrees and prepare your madeleine pan with cooking spray or by buttering and flouring.
  3. In a mixing bowl beat the eggs, vanilla, and sugar until pale yellow and thick.
  4. Add 4 tablespoons of the strawberry puree to the eggs and sugar, setting aside the remaining puree for the glaze. stir until combined.
  5. Add flour and baking powder and stir on low speed until combined.
  6. Add the melted butter and stir in gently until all mixed. Fill the madeleine molds about ¾ full (about a rounded tablespoon of batter)
  7. Bake in preheated oven for 8 minutes, or until the madeleines spring back when lightly touched.
  8. Let cool on baking rack before glazing.
  9. For the glaze, add 1 tablespoon of reserved strawberry puree to 1 cup of powdered sugar and whisk vigorously until completely combined. If too thick, add extra strawberry puree one teaspoon at a time until desired consistency is achieved.
  10. Dip the madeleines in the glaze shell design first and shake off any excess before serving.


Happy Valentine’s Day 2018!

Happy Day of  romance, Nifty Spooners! Bake up something delicious for your sweetie this week and know that I love you all. Here’s a bunch of Valentine’s favorites from Nifty Spoon…

Valentines Cake Truffles

Cherry Cheesecake Brigadeiros

Strawberry Poke Cake (from Scratch!)

Chocolate Coffee Custard Cups with Cherry Sauce

Cherry Chocolate Chip Cake

Grapefruit Peach Crush

Cream Filled Raspberry Lamingtons

Chocolate Raspberry Cupcakes


Cherry Cheesecake Brigadeiro

I love love love Valentine’s Day. I know a lot of people really dislike the holiday of love and romance, especially because they feel like it’s an affront to singles and people who don’t have a significant other. And if that’s you, just make some of these Cherry Cheesecake Brigadeiros for yourself. Your loneliness will be cured because you won’t have to share these with a single soul.

Believe you me – sharing is for brand new starry-eyed dating couples. Marriage is for having your own serving of all your favorite things for your very own. Mr. Nifty knows that if we are ordering dessert at dinner either he is getting his own or he’s getting nothing. I don’t share food very well…oops.

Brigadeiro are delicious little Brazilian candies. Fudgy caramely chocolate bon bons covered in sweet jimmies, they are a staple at every Brazilian party. They also make “beijos” or “kisses” which are made without the chocolate and rolled in coconut. I have a recipe for the original Brigadeiro here, but these little cuties are a different sort of treat. Made with cream cheese, white chocolate and sweetened condensed milk these are creamy and delicate, more like the white beijos. I rolled them in crushed graham cracker crumbs instead of jimmies to give them that cheesecake crunch. I love anything cheesecake and these might be my new favorite brigadeiro, they really do taste like Cherry Cheesecake!

They are the perfect thing for a Galentine’s Dayparty or for your neighbors or friends. Share the love! <3

Cherry Cheesecake Brigadeiro
Serves: 18
  • 2 Tablespoons butter
  • 4 ounces cream cheese
  • 1 can sweetened condensed milk
  • 1 cup maraschino cherries, chopped
  • ¼ cup white chocolate chips
  • 1 sleeve graham crackers, crushed
  • Butter for rolling and shaping
  1. To prep cherries, drain on paper towels to discard any extra moisture or juice. Butter a plate and set aside
  2. In a pan, melt the butter and cream cheese over low heat, stirring constantly until smooth.
  3. Add sweetened condensed milk and white chocolate to the pan and stir gently until the chocolate is melted. Raise the heat to medium temperature and continue to cook, stirring occasionally until the mixture becomes thicker and pulls away from the sides of the pan when you run the spoon across the bottom.
  4. Remove from heat and stir in the cherries until combined. Transfer to your buttered plate and chill for 1 hour in the fridge or until completely cold.
  5. Grease your hands with butter and roll into 1 inch balls. Drop balls into a plate or bowl full of graham cracker crumbs and completely cover.
  6. Serve on miniature paper liners for traditional look.




Philly Cheese-steak Eggrolls

Hey Nifty Spooners!

I hope you haven’t missed me too too much. I’m sure you’ve been living full exciting lives these past few months while I have been on hiatus. 😉 Unfortunately, I didn’t really plan to take such a long break, but life happened (as it does) and I have been pretty out of commission for a long while due to health stuff.

But I’m really hoping that I will be getting better in due time and I can get back to puttering around my teeny kitchen and making foodies once more. 😀 I hope that I can put together a “Life Happenings” post about all sorts of things that have been going on, but for now I’m just going to share these Cheese-steak Egg Rolls.

Are you all excited for the Super Bowl 2018? Because I sure am! …NOT.

I’m so tired of watching the Patriots play in the Super Bowl. Actually, I’m tired of watching them play football in any capacity. But I love sportsball and I love an excuse to make yummy snacks, so we will gather round the tv on Sunday despite who is running all over the field like crazies. Go America!

Since I dislike the Patriots so much I decided to make a decidedly Philadelphia themed appetizer for game day. I love crispy cheesy things (like most people, duh) so Cheese-steak Egg Rolls fried to a nice golden brown were the perfect choice. I love that I can have the comfy taste and textures of a full blown cheese-steak, but it’s all in a few bites. I don’t have to deal with a slippy drippy sandwich getting crumbs everywhere. Win-win. I included directions to both fry and bake these, but I would recommend frying. Baking them makes them less crispy, more crunchy and they aren’t as evenly browned all over. They still taste awesome, of course. I just like ’em better fried.

As far as filling goes, there is obviously great debate on what goes into a “traditional” cheese steak. People who claim that American cheese slices are the only way, others will swear by Provolone. Peppers or no peppers, spicy or bell. Do you add mushrooms? Onions must be browned, never raw. I just went with what me and Mr. Nifty like best. Feel free to choose the cheese you prefer and switch out mushrooms or peppers…you do you! Ok, enough talking, lets go!


Chop up your veggies nice and dicey. For sandwiches I would typically cut them in strips, but for neater egg roll wrapping I cut ’em up teeny tiny.


Saute those peppers and onions. Then add the mushrooms and brown those as well. Use a cast iron skillet if you can, it adds that nice browning action.

Throw some seasoned thinly cut steak and delight in the sizzle.


Chop it! Whoot whoot.

Mix it all up, and throw it into some egg roll wrappers. The package should have a little diagram on the back showing you how to roll them up. The basic idea is to start with a diamond shape and work it like an envelope. Don’t forget your cheese!

I didn’t take any pictures of the frying process (I was too nervous, hot oil puts me understandably on edge) but heat up your peanut oil or vegetable oil to 325 degrees or until it shimmers. Drop your rolls in and fry until golden brown on one side, flip em and brown for a few seconds more. Be careful, they cook fast!

Drain on paper towels, sprinkle with green and serve warm!

Note: to bake, preheat oven to 400 degrees and spray baking sheet with non stick spray. Arrange rolls on sheet, making sure they don’t touch. Bake for about 10 minutes OR until golden brown. Flip once half way through baking to ensure they get golden brown on both sides.

Philly Cheese-steak Eggrolls
  • 1 Red Bell Pepper
  • ½ Large Yellow Onion
  • 16 oz. White Mushrooms
  • 1½ lbs thinly sliced steak
  • 1 Tablespoon steak seasoning
  • 2 teaspoons lemon juice
  • 2 Tablespoons butter
  • 4 slices of provolone or cheddar cheese
  • 1 package of egg roll wrappers
  • peanut or vegetable oil for frying or non stick spray for baking
  1. Start off by seasoning your steak. sprinkle lemon juice over the steak and sprinkle liberally with steak seasoning and salt and pepper. Set aside.
  2. Dice the onion, pepper, and mushrooms.
  3. In a large cast iron skillet melt the butter and cook the pepper and onion until soft and onion is translucent. Add the mushrooms and continue cooking for a few minutes until mushrooms are soft and browned. Remove from skillet and set aside.
  4. Add seasoned steak to pan and brown on both sides. Remove from pan and let cool enough to slice and chop. Mix together the cooked veggies with the steak and assemble your egg rolling station
  5. Following the instructions on the package of egg roll wrappers, assemble 2 Tablespoons of filling, strips of provolone cheese and roll up like an envelope.
  6. To fry: heat about 2 inches worth of vegetable or peanut oil in a wide pan on your stove. Bring the temperature up to 325 on a candy thermometer or until the oil shimmers. Carefully lower your egg rolls into the hot oil with tongs and cook for about a minute on both sides or until the wrappers turn golden brown. Drain on paper towels and serve warm.
  7. To bake: preheat oven to 400 degrees. Spray a baking sheet with non stick baking spray and arrange egg rolls on sheet so that they aren't touching. Bake 7 minutes until bottoms are browned and crispy, turn over rolls and bake on the other side for about 6 more minutes or until both sides are golden brown and crunchy. Serve warm.


HOMEmade Spaghetti Sauce

There are some things that are “HOME.” You see them, smell them, hear them, and suddenly all the stresses whirling about in your head are not as big as they were a moment ago. Now you feel safer, a little more cheerful, maybe even loved. Uncertainties are a little less scary and impossibilities are surmountable.

I have lots of “home things”: red wing blackbirds, drives through the forest, the animated Beauty and the Beast movie, colorful strings of lights, the Johnny Fedora and Alice Bluebonnet song…but most of my “home things” have to do with food. There is a certain kind of old cookie cutter that you can find in antique stores, the smell of corn on the cob, fresh sprigs of basil, and of course…all of those dishes that conjure up that nostalgic dreamy sense of HOME. My papa’s macaroni and cheese, grandma’s gingerbread cookies, tomatoes warm from hanging on the vine in a caprese salad, my mom’s delicious broccoli cheese soup, sometimes even a bowl of lucky charms will do the trick.


This tomato sauce=home. It is written on an index card in my mom’s recipe box; she copied it down as an old friend explained exactly how his Italian family makes spaghetti sauce and recently she and I spent an entire afternoon in a labor of love making a batch.

Friends, this spaghetti sauce is a hug in a spoon, because honestly? The best way to eat this stuff is by the spoonful. When we make a big bubbling pot of this stuff we have bread and bowls of spaghetti sauce for dinner. That’s it. Just bread dipped into the world’s greatest form of tomato love.

I admit, I might love this sauce so much because it is a “home thing” and so for me it is the ultimate form of comfort. Maybe for you it will just be a really really tasty red sauce for your pasta. Either way, it’s worth it.

First you start by blanching the tomatoes in boiling water until their skins split. Then you shock them in an ice bath so that they stop cooking. From there the messiest part begins, which is peeling the skins and roughly chopping the tomatoes. It might seem intimidating but if you have a buddy it goes super quickly.

After that you essentially throw all the ingredients in the biggest pot you have and let it bubble away. Don’t forget to stir! You don’t want to get burnt bits on the bottom.

After a few hours you will notice that it getting thicker and starting to smell delicious. After 2 hours take a taste test and add any extra herbs or spices you’d like. Enjoy your phenomenal sauce over pasta, with a slice of bread or in a lasagna!


HOMEmade Spaghetti Sauce
  • 12 - 14 lbs tomatoes
  • 2 red or green peppers
  • 2 white or yellow onions
  • 2 tsp olive oil
  • 1 head garlic (12 cloves or more)
  • 1 TB of dried oregano
  • ⅓ cup fresh basil
  • ¼ cup parsley
  • 1 TB salt
  • 2 TB sugar
  • 14 oz tomato paste
  • ½ bottle red wine
  • red pepper flakes to taste
  • 3 Bay leaves
  • 1 carrot, shredded
  • 1 container of Parmesan cheese (optional)
  • 1 pork steak (optional)
  1. Blanch all the tomatoes in boiling water and then shock them in ice water to cause the skins to split and easy to remove. Roughly chop and add to a deep stock pot.
  2. If using a pork chop brown on medium heat in a skillet and then add to the tomatoes.
  3. Add carrot, bay leave, wine, sugar, salt, oregano, basil, parsley, and crushed garlic cloves to tomatoes and bring to a simmer. Reduce heat to low.
  4. In the skillet you used to brown the pork, add a little olive oil and saute the onion and peppers until soft. Add to the tomatoes.
  5. Grate the carrot and add to tomatoes with the tomato paste.
  6. Simmer on low heat for 2-4 hours stirring every ten to twenty minutes to prevent scorching on the bottom. When the sauce is thick, chunky and fragrant, you're done! You want the pork steak to be tender enough to pull apart with a fork.
  7. Shred the pork steak, add container of Parmesan cheese. Taste and add additional herbs and spices if desired. Serve hot over pasta or with fresh bread.
In order to can this recipe you will need to omit the cheese and pork. Ladle into hot sterilized jars and process in hot water canner for 10 minutes.


Mocha Mint Ice Cream (Dairy Free!)

I know, I’ve already posted an ice cream recipe. But I need you to understand a few things for me.

  1. Ice cream is life. Seriously, it is in my top five favorite foods. I eat it at least once a week. (In the summer it’s three times a week. Seven. I eat it almost every day, ok!?)
  2. There is a short period of time in the year when posting ice cream on a food blog makes sense. Realistically I have about three months when I can inundate Nifty Spoon with all the frozen delights my little heart desires.
  3. This ice cream recipe deserves the world. I’m 100% serious when I tell you that it rocked several people’s world. It’s amazing AND all your friends can eat it because it’s dairy free.

Yes, it’s almost impossible to believe, but this dreamy creamy super smooth ice cream doesn’t have any milk in it. A lot of dairy free ice creams are lack luster, I admit. Most of the time the texture is lacking and the flavor doesn’t help. It’s too hard to scoop, it forms ice crystals too easily, it’s too gummy…take your pick of problems. But! This mocha mint chip ice cream is none of those things. It is just as creamy and smooth as any ice cream made with dairy. It’s soft, but not too soft, easy to scoop and tastes UH-MAY-ZING.

The ice cream base is made with fresh mint leaves and just a little bit of instant coffee and the two flavors really complement each other well. Sometimes when you buy ice cream with a lot of flavor profiles it can get bogged down and heavy. Or worse, it tastes like chemicals! This recipe has just 6 ingredients (unless you add chocolate chips, then it becomes 7) and every single one adds a wholesome taste and creamy texture. My mom was visiting me for the week and since she has a dairy allergy I was determined to make her a delicious ice cream she could enjoy.

I can’t imagine going through life without cheese or ice cream. So a lot of the time when I’m in the kitchen I’m thinking of how I could make something dairy free so she doesn’t have to miss out. We hit the jackpot with this mocha mint ice cream. She said it was better than any other dairy free ice cream she’s tried, and most dairy full ones too. My mom has an all natural farm and is pretty selective when it comes to food so she knows what a good fresh ice cream should taste like. She’s a pro, you can trust her on this.  So get down with summer and break out your ice cream maker! This stuff is worth it.


Homemade Strawberry Peach Ice Cream

Summer is in full swing.

Today was filled with swimming, pizza with friends, sitting on the balcony with the warm weather herbs all around, and eating this creamy homemade ice cream. In fact, almost everyday has included a bowl of Strawberry Peach Ice cream. It has a unique fresh fruit taste that you could never get in a carton of store bought ice cream.

The secret ingredient is a packet of instant pudding mix. Because adding fresh pureed fruit to an ice cream base can make it too watery and result in icy hard ice cream, adding that packet of pudding keeps it creamy and easy to scoop. So happy summer times to you and yours! What are some of your warm weather plans? We are looking at a weekend at the water park, a trip to Yosemite National Park, and a big batch of spaghetti sauce in our future. 😉

Homemade Strawberry Peach Ice Cream
Serves: 4 quarts
  • 2 cups chopped strawberries, fresh
  • 2 cups chopped peaches, fresh
  • ⅓ cup sugar
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 4 cups half n' half
  • 1 package vanilla instant pudding
  • 2 Tablespoons lemon juice
  1. In a blender or food processor, puree the strawberries, peaches, and sugar together.
  2. In a large bowl or pitcher whisk together the evaporated milk and pudding mix until combined.
  3. Add the pureed fruit, sweetened condensed milk, half and half, lemon juice, and mix well.
  4. Pour the ice cream base into the chilled bin of your ice cream maker.
  5. Freeze according to instructions in your ice cream maker manual.
  6. Serve with fresh berries or peaches if desired.


Almond Apricot Olive Oil Cakes

It’s hot out.

I know I just posted my “It’s finally Spring!” blog post, but it’s 92 degrees now sooooo. That happened.

I’m not too worried, it will be back to 60s and raining by the weekend. But I am definitely dreaming of poolside recipes now. I’m thinking lots of frosty drinks, fruity pies, and summer flavored cupcakes.

For now, I stuck to this mostly spring themed cupcake.

(Confession Time: I actually have methodically imagined about 100 different cupcake flavors down to the minute detail and ordered them according to season. Example:

Spring- Almond Apricot: Almond flavored olive oil cake filled with apricot preserves frosted with almond apricot buttercream and topped with slivered almonds)

Yeah. I have cupcake obsession. Except I did the same thing with macarons too. Anyway, lets forget about the weirdo who makes obsessive lists and focus on the current creation her brain just came up with. These pretty cupcakes are a wonderful springtime treat.

They olive oil cake is light and not too sweet, which is great since they are filled with sweet apricot preserves and frosted with creamy fluffy buttercream. It’s a subtle flavor and probably not the first thing to come to mind when you think “Cupcake.” But it’s an unexpected favorite.

It makes you think of fresh things and warm sunshine. Happy baking, friends!

Almond Apricot Olive Oil Cakes
Serves: 12
  • 1¼ cup cake flour
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • ½ cup olive oil
  • ½ cup almond milk
  • apricot preserves for filling
  • slivered almonds for topping
  • ---
  • 4 cups powdered sugar
  • ½ cup butter, soft
  • ½ cup shortening, soft
  • 1 tsp vanilla
  • 1 tsp almond
  • 2 TB apricot preserves
  • 2 TB whipping cream or milk
  1. Preheat oven to 350 degrees and line a cupcake pan with cupcake liners.
  2. In a medium bowl whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer beat the eggs with sugar until combined. Add the vanilla, almond, and oil. Whisk on medium speed until all mixed.
  4. Reduce the speed of the mixer to low and slowly add half of the flour mixture with half of the almond milk. Repeat with remaining half. Scrape down the sides of the bowl as needed until combined.
  5. The batter will be thin so use a ¼ measuring cup to measure batter into cupcake liners. Bake for 12 to 14 minutes or until toothpick inserted in the center comes out clean.
  6. Let cool slightly and then remove from pan to cool completely.
  7. When completely cool, cut out the centers of the cupcakes and fill with teaspoon of apricot preserves.
  8. To make frosting, whip butter and shortening in elective mixer until fluffy. Add the powdered sugar and mix. Add extracts and milk while whisking on high for 5 minutes until fluffy.
  9. Mix in apricot preserves. Frost cooled cupcakes and top with slivered almonds.



Savory Garden Creme Puffs

IMG_20170429_185918942 Spring is finally here! Goodness, it took a long time coming. This time last year, in our tiny un-insulated apartment, we were fighting the urge to turn on the ridiculous portable air conditioner. We were definitely opening all the windows and avoiding the oven already.

This year, in our new apartment that never gets hot (Yes!), it seems like winter has hung around way too long. We have only had a few days in the 70s, and the nights are always chilly. Maybe that’s normal springtime weather for most of the world, but here in California it seems strange. I can’t wait til the days are super warm and we can all frolic outside in shorts and tank tops, pack picnics, and spend the long evenings with cool drinks in our hands…mmmmm.


These little savory puffs are my favorite spring time recipe. The first time I made these was for a church women’s Spring brunch event. They were served on little pretty plates in a garden surrounded by flowers, music, and sunshine. They are perfect tiny bites with pops of savory flavor and fresh cream cheese and veggies on the inside.


I was reminded of them when I was scrolling through my very old food blog, The Purple Door Kitchen, which is an embarrassment to the internet and all blogs everywhere. But it’s a wonderful way to reminisce. It throws me back to the ‘good ole days’ where I would make food for days at a time and then crash in an exhausted stupor. Garden Cream Puffs were one of those recipes that I made several times because they were a great event appetizer.


I also think they are a great choice for either a Memorial day picnic or Mother’s day brunch. It’s a springtime staple! Plus it’s just so fun to watch them majestically puff up in the oven. It’s one of those kitchen magic moments that brings that baker’s joy to my little aproned heart. Never gets old. <3


Savory Garden Creme Puffs
Serves: 24
  • ½ cup water
  • ¼ cup butter
  • ½ cup flour
  • 2 eggs
  • 2 TB sun-dried tomatoes, diced finely
  • ¼ tsp dried basil
  • ¼ tsp salt
  • ⅛ tsp cayenne
  • 6 oz cream cheese (chive and onion or garden veggie flavored)
  1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a large saucepan over medium heat heat the water and butter until boiling.
  3. Remove from heat and stir in flour, tomatoes, basil, salt, and cayenne until a dough is formed and pulls away from the sides of the pan. Add in the eggs, one at a time, stirring with a whisk after each egg until the dough is glossy.
  4. Scoop the dough onto the parchment paper using a spoon, or pipe from a pastry bag forming small bite sized puffs spaced evenly apart.
  5. Bake for 15 minutes or until puffed and golden brown. Remove from the oven and immediately cut small vents into each puff to let steam escape. When cooled completely fill with cream cheese and serve.



White Chocolate Irish Cream Mousse

Happy St. Patrick’s Day! I hope everyone remembered to put on something green this morning and are looking forward to a cheerful day of shamrocks and leprechaun shenanigans. As for me, I’m eating the most delicious mousse while catching up on tons of assignments for school.

Sometimes celebration is in the little things, folks. And that’s okay! Especially when one of those little things is White Chocolate Irish Cream Mousse. I’ve made Irish cream mousse with coffee before (see the post here on my old blog, The Purple Door Kitchen.) It was a hit with my family, but I wanted to try something a little different. This mousse is much firmer since it uses gelatin and not egg yolks and it is so much easier to put together! No tempering of eggs, no stove or oven required, and it comes together in ten minutes or 15 minutes. It’s sweet, creamy, and rich from the white chocolate and the Irish cream flavor is not overbearing at all. It’s really just a hint, which I prefer. No one wants to get hit over the head with boozy alcohol after a meal in my opinion. It’s delicious cold and firm from the fridge, but my favorite is to eat the fluffy stuff right off of the beaters from the mixer. 😉

The mousse I didn’t eat straight from the mixing bowl I spooned into three ramekin cups, but it’s so rich and sweet from the white chocolate and cream, I would say that this makes four servings. A dusting of cocoa powder really adds to the mousse by adding just a hint of bitterness to cut the sweetness. Add a bit of extra whipped cream and a drizzle of Irish cream on top and you have not just a delicious St. Patrick’s day treat, you have a pretty one too!

White Chocolate Irish Cream Mousse
Serves: 4
  • ¾ cup white chocolate
  • 1 Tablespoon whole milk
  • 2 Tablespoons Irish Cream Liquor
  • 1 teaspoon unflavored gelatin
  • 2 Tablespoons water
  • 1 cup heavy whipping cream
  • Unsweetened cocoa (for garnish)
  • Whipped cream (for garnish)
  • Extra Irish Cream Liquor (for garnish)
  1. In a small dish, sprinkle the gelatin over the two tablespoons of water and let bloom for about five minutes. Microwave for about 20 seconds to melt the gelatin and set aside.
  2. In another microwave proof bowl combine the milk and white chocolate and melt in the microwave 15 seconds at a time, stirring in between each interval until you get a smooth consistency.
  3. Add the gelatin and Irish cream to the chocolate and stir until combined.
  4. In a stand mixer on medium-high speed whip the heavy whipping cream until stiff peaks form. Stir ⅓ of the whipped cream into the warm chocolate until combined and then fold into the remaining whipped cream carefully.
  5. Serve immediately for a looser fluffy dessert or spoon into cups or containers and chill 4 hours for a firmer mousse.
  6. Before serving, top with whipped cream, a drizzle of Irish Cream and dusting of unsweetened cocoa powder.