Directions

1. 1

   In a heavy medium saucepan, combine the sugar and 1/4 cup water. Stir over low heat until the sugar completely dissolves. Increase the heat to medium-high and bring the mixture to a boil. Stop stirring and allow the syrup to cook, watching carefully. Occasionally swirl the pan and use a wet pastry brush to brush down any sugar crystals from the sides. Continue cooking until the syrup turns a deep amber color, about 8-10 minutes. Remove from heat and carefully pour in 1/2 cup of the chilled cream and the butter—the mixture will bubble vigorously. Stir gently until the caramel is fully melted and smooth. Return to low heat and boil for 2 minutes. Spoon 2 tablespoons of the caramel into a small saucepan and set aside at room temperature for drizzling later. Stir the Irish whiskey into the remaining caramel in the medium saucepan. Pour this caramel-whiskey mixture into a bowl and let cool briefly.

2. 2

   In a separate small saucepan, stir the remaining 2 tablespoons water with the espresso powder until the powder dissolves completely. Sprinkle the gelatin over this mixture and allow it to sit undisturbed for 10 minutes to soften. Place the saucepan over low heat and stir gently until the gelatin is fully melted and clear. Stir this gelatin mixture into the caramel-whiskey mixture in the bowl. Set the bowl over a larger bowl filled with ice and cold water. Let the mixture cool, stirring occasionally, until it reaches room temperature and feels cool to the touch but is not yet set, about 10 minutes.

3. 3

   Using an electric mixer, beat 1 1/2 cups of the remaining chilled cream in a medium bowl until soft peaks form. Gently fold the whipped cream into the cooled caramel mixture in two additions until just combined. Divide the caramel mousse evenly among 6 balloon-shaped wine glasses or serving glasses. In the mixer bowl, combine the remaining whipped cream with the Baileys Irish Cream and beat until stiff peaks form. Transfer the Baileys whipped cream to a pastry bag fitted with a star tip and pipe a generous dollop on top of each mousse. Cover the glasses with plastic wrap and refrigerate for at least 3 hours, or until the mousse is completely set.

4. 4

   Just before serving, gently rewarm the reserved 2 tablespoons of caramel in the small saucepan over very low heat, stirring occasionally, until it reaches a drizzling consistency. Drizzle the warm caramel sauce over the top of each mousse and serve immediately.