MINT CHOCOLATE IRISH CREAM TRIFLE
This dessert was a huge hit at the office potluck. Cannot get any easier to prepare. I like to make this the night prior or the day of so it doesn't get soggy. Most ingredients are available in the sugar free/fat free variety and can be made as individual servings in martini or larger shot glasses.
Provided by Mary Maccario
Categories Other Desserts
Time 1h30m
Number Of Ingredients 6
Steps:
- 1. Prepare and bake cake according to directions on box, using a greased 13 x 9 pan. Allow cake to cool.
- 2. In a large bowl, whisk together milk and pudding mix for 3 minutes. (I usually do this the night before to allow mixture to set and thicken.)
- 3. Cut cake into 1-1/2 inch cubes and arrange in first layer of trifle bowl. Sprinkle cake layer with the Irish Cream. Top with pudding mixture, whipped topping and chopped mint choc candies. NOTE: My trifle bowl only allows 2 layers of each ingredient. There is enough ingredients here to allow for 3 layers.
IRISH CREAM CHOCOLATE TART
One slice of this tart will put you in the St. Patty's day mood! A crunchy chocolate cookie base holds a smooth Irish cream filling with just enough of a boozy kick to get the party started. A topping of pastel-green whipped cream and gold sugar pearls adds festive Irish-inspired flair!
Provided by Dan Langan
Categories dessert
Time 8h40m
Yield 10 servings; one 9-inch tart
Number Of Ingredients 22
Steps:
- For the crust: Preheat the oven to 350 degrees F. Rub the bottom of a 9-inch tart pan with a removeable bottom with shortening or butter and place a circle of parchment paper to cover the bottom. Lightly spray the tart pan with nonstick cooking spray.
- Pulse the sandwich cookies in a food processor until fine crumbs form. You should have about 1 3/4 cups. Combine the cookie crumbs with the confectioners' sugar, melted butter and salt in a medium bowl (or pulse in the food processor) until combined. Transfer to the tart pan. Press the crumb mixture evenly up the sides of the pan to make about a 1/4-inch-thick crust, then press the remaining crumbs into the bottom. (Use a flat-bottomed glass to press the crust tightly along the bottom and sides.) Place on a sheet tray and bake for 12 minutes until the crust looks dry. (It may puff a bit-that is OK.) Set aside to cool completely.
- For the filling: Whip the cream in the bowl of a stand mixer fitted with the whisk attachment to medium peaks. Transfer the whipped cream to a medium bowl and refrigerate.
- Add the water to a small microwave-safe bowl and sprinkle the gelatin evenly over the top. Set aside to allow the gelatin to bloom and absorb the water.
- In the same bowl used for the whipped cream, whip the cream cheese on medium speed until smooth, about 1 minute. Add the confectioners' sugar, Irish cream, vanilla and salt. Whip on low to combine. Scrape the bowl with a rubber spatula, then whip on medium speed until smooth, about 1 minute. Scrape the bowl and mix again if needed to smooth out the mixture.
- Melt the gelatin in the microwave in 10 second intervals, swirling the bowl after each. It should take about 20 seconds until it is melted and clear. Spoon about 2 tablespoons of the cream cheese mixture into the hot gelatin and stir until smooth. Working quickly, pour the gelatin into the cream cheese mixture and blend on low to combine, then raise the speed to medium and mix until the mixture is slightly thickened, about 10 seconds.
- Remove the whipped cream from the refrigerator and use a spatula to fold it into the cream cheese mixture in thirds. Pour the filling into the cooled tart shell, smooth the top and sprinkle the gold sugar pearls over the tart. Place in the refrigerator to chill for at least 8 hours and up to overnight. You can cover the tart by inverting a large bowl over top or by placing the tart pan in a 10-inch or larger cake pan and covering the cake pan with foil.
- For the topping: Once the tart is completely chilled, put the softened cream cheese and confectioners' sugar in the bowl of a stand mixer and use a rubber spatula to mix until smooth. Add a couple drops of green gel food coloring and a splash of the heavy cream and mix with the spatula to loosen the mixture. Add the remaining heavy cream, Irish cream and vanilla. Secure the bowl to the stand mixer fitted with the whisk attachment. Whip on medium speed until medium-stiff peaks form, 1 to 2 minutes. Adjust the green color as desired.
- Finish the tart. Unmold the tart by pushing the bottom of the tart pan up and out of the ring. Slide an offset spatula under the tart to loosen it from the removable bottom and parchment and transfer it to a serving platter. Put the whipped cream in a piping bag fitted with a large star tip (or simply cut a 1/2-inch opening at the base of the bag) and pipe swirls of whip cream along the edge of the tart. Sprinkle mini chocolate chips over the whipped cream. Serve immediately or store in the refrigerator up to 1 day.
IRISH CREAM CHOCOLATES
Well if you love Irish Cream liqueur you will enjoy these chocolate candies. They are super easy to make and wonderful choice to make for St. Patrick's Day. Just melt the ingredients till well combined but 'DO NOT COOK' or it will start to turn into more of a caramel. ---Adopted this recipe from the St. Patrick's Day group.
Provided by Kimberly Biegacki
Categories Chocolate
Time 15m
Number Of Ingredients 4
Steps:
- 1. Add your chocolates, Irish cream Liqueur and whipping cream to your double broiler.
- 2. CONVENTIONAL METHOD: Stirring constantly, heat chocolate, Irish cream liqueur and whipping cream in a double boiler over medium heat until chocolate is melted and mixture is smooth. It took me about 7-9 minutes to get it melted down and smooth. ****** (DO NOT OVERCOOK AS IT WILL NOT WANT TO SET UP IF YOU DO. JUST HEAT TILL IT IS ALL MELTED AND REMOVE FROM STOVE.)
- 3. Remove from heat and stir in pecans.
- 4. Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour. Remove from wax paper and store in airtight container.
- 5. MICROWAVE METHOD: Place chocolate, Irish cream liqueur and whipping cream in microwave-safe dish; cover with paper towel or wax paper. Cook on medium (50 percent power), turning bowl 1/2 turn and stirring 2 times until chocolate is melted and mixture is smooth, about 2 to 2 1/2 minutes. Stir in pecans. Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour. Remove from wax paper and store in airtight container.
ULTIMATE IRISH CREAM CHOCOLATE MOUSSE
A creamy chocolate mousse flavored with Irish cream. I really didn't know I could make something so good! I have also substituted dry gin for the Irish cream with delicious results.
Provided by destructor
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Melt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream.
- In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.
Nutrition Facts : Calories 457.9 calories, Carbohydrate 22.9 g, Cholesterol 223.4 mg, Fat 36.7 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 21.5 g, Sodium 80.9 mg, Sugar 17.4 g
IRISH CREAM CHOCOLATE CHEESECAKE
If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.
Provided by Elaine
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 9h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
- In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
- Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
- With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 42.4 g, Cholesterol 122.8 mg, Fat 29.2 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 17.3 g, Sodium 298.1 mg, Sugar 30.7 g
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