Vodka dark chocolate mousse

Cream, heavy, chilled	1 ½ cups + ¼ cup
Vanilla extract	1 teaspoon
Sugar	3 tablespoons
Chocolate, dark	12 ounces
Vodka	1 tablespoon
Irish cream	1 tablespoon
Butter, unsalted	4 tablespoons
Gelatin, unflavored	1 teaspoon

1. Chill a metal mixing bowl and mixer beaters in your freezer. 
2. Using a double boiler (or the Melt setting on your stovetop if you’re so lucky), combine the chocolate, vodka, Irish cream, and butter; melt, stirring constantly. 
3. Remove from heat while a few chunks are still visible; cool, stirring occasionally to just above body temperature. 
4. In a microwave-safe cup, sprinkle the gelatin over the remaining ¼-cup cream; allow the gelatin to bloom for 10 minutes. 
5. Carefully heat in 7-second intervals, swirling after each interval, until the cream is liquid again and most of the gelatin is dissolved; do not boil, or the gelatin will be damaged. 
6. Stir into the cooled chocolate; set aside. 
7. In the chilled mixing bowl, beat the cream until medium peaks with the sugar and vanilla. 
8. Stir a fourth of the cream in the chocolate mixture to lighten it. 
9. Fold in the remaining cream in two intervals; there may be streaks of cram in the chocolate, which is perfectly acceptable. Do not over work the mousse! 
10. Spoon into bowls, and chill for at least 1 hour; garnish with almonds or fruit, and serve. 

Recipe from Food52.