In a sauce pan, combine ¼ cup Red Velvet Cupcake Baileys and ¼ cup whipping cream. Heat on medium until it begins to boil, then quickly remove from heat.
Add white chocolate chips to a large mixing bowl. Pour the hot Baileys mixture over top the chips. Allow to sit for 1-2 minutes, then stir well until smooth. Allow to cool completely before moving on to step 3.
Add cold water to a small bowl. Sprinkle gelatin over water.
In a large mixing bowl, combine remainder of whipping cream and cooled white chocolate ganache. Beat with an electric mixer until stiff peaks form.
Slowly add ½ cup Baileys, continuously beating on low speed.
Melt gelatin mixture in the microwave for 30 seconds.
Add gelatin to the mousse, beating with electric mixer on low.
Divide mousse between 6 to 8 serving bowls or glasses (I used small champagne flutes).
Refrigerate for minimum 1 hour.
Serve with whipped cream and enjoy!