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1
Stir sugar and 1/4 c water in heavy medium saucepan over low heat until sugar dissolves.
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2
Increase heat and boil without stirring until syrup turns a deep amber color, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally.
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3
Add 1/2 cup cream and 2 tablespoons butter (mixture will bubble vigorously) and stir until caramel melts; continue boiling for 2 minutes.
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4
Spoon 2 tablespoons caramel into small saucepan and set aside at room temperature.
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5
Stir Irish whiskey into remaining caramel in medium saucepan.
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6
Pour into a bowl and set aside at room temperature.
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7
Stir 2 tablespoons water and espresso powder in another small saucepan until espresso dissolves; sprinkle with the gelatin and let stand 10 minutes to soften.
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8
Stir gelatin mixture over low heat until melted.
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9
Stir gelatin mixture into caramel in bowl.
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10
Place bowl over a large bowl filled with ice and water.
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11
Let stand until caramel mixture is cool but not set, stirring occasionally, about 10 minutes.
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12
Using electric mixer, beat 1 1/2 cups cream in medium bowl to soft peaks.
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13
Fold 2 cups whipped cream into caramel mixture in bowl.
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14
Divide caramel mousse among 6 balloon-shaped wineglasses.
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15
Add Baileys to remaining whipped cream and continue beating until stiff.
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16
Whipped cream mixture can now be either piped atop mousse or swirled on top with a spoon.
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17
Cover and chill until mousse sets, at least 3 hours (Can be prepared up to one day ahead; keep refrigerated).
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18
Rewarm reserved 2 T of caramel over low heat; drizzle over desserts and serve.
