Prepare a Sponge Cake on a 13x18 sheet, cake pan. Using your dessert cups or a cookie cutter, cut out the sponge cake. The size of this pan makes about 30 tiny dessert cups.
In a bowl, combine whipping cream with bailey liquor. Pour a spoonful over each sponge cake.
To melt everything on a steam bath, preheat water in a pot. Place a bowl on top of the pot with boiling water. Make sure that the bowl does not melt. Into the bowl, place chocolate chips, coffee and bailey liquor.
Stir the ingredients until everything is competently melted. Add butter into that mixture and stir to dissolve.
In a separate cup, place 1/4 cup of whipping cream and one teaspoon of gelatin, allow it to soften for 5 minutes. Microwave a cup with gelatin for 5 seconds; remove and stir until the mixture turns into runny texture. If need to, you can microwave gelatin a bit more. Add gelatin mixture into the chocolate, stir to combine.
Place 1 1/2 cups of cold, heavy whipping cream into a mixer, beat cream to medium peaks.
Stir in half of the cream into the chocolate, fold in remaining whipped cream, don't overwork the mousse.
Place chocolate mousse into a piping bag, fill equal amounts into each dessert cup.
Top with some shredded chocolate or cacao powder. You can also double up the layers for taller cups.