Mini Boozy Chocolate Cream Desserts

Ingredients

• 1 package of mini phyllo shells
• 1/2 cup heavy cream
• 1/4 cup sugar
• 2 tablespoons cocoa powder
• 3 tablespoons Baileys Irish Cream liqueur
• 1 teaspoon vanilla extract
• 1/4 cup semi-sweet chocolate chips, melted

Directions

1. Heat the oven to 350 degrees F (175 degrees C). Arrange the mini phyllo shells on a baking sheet, then bake them for 5 minutes, until they take on a pale golden color. Take them out of the oven and set them aside to cool.
2. Add the melted chocolate chips, vanilla extract, Baileys Irish Cream liqueur, cocoa powder, and sugar to a medium bowl. Mix until everything is smooth and evenly combined.
3. In another bowl, beat the heavy cream until it holds stiff peaks. Fold the whipped cream into the chocolate mixture with a gentle hand, stopping once the filling is combined.
4. Spoon the chocolate filling into the cooled phyllo shells, then transfer them to a serving plate or platter. Serve right away, or chill until you are ready to serve.