Here is a recipe from your good friend Grace!
There should be a conversion chart from dry ingredients to…BOOZE!
My Drunk Kitchen Recipe!
For the Single Pringles!
Sweet Treats: Dark Chocolate Mousse with Irish Cream
Bailey’s Irish Cream. Recipe by Laura Bashar of Family Spice
Ingredients:
- 8 oz chocolate chips, dark
- 1/4 cup Baileys Irish Cream
- 2 TBS butter, unsalted
- 2 egg yolks
- 2 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 TBS vanilla extract
Instructions:
- In the top of a double boiler, combine and stir over low heat:
- 8 oz chocolate chips, dark
- 1/4 cup Baileys Irish Cream
- 2 TBS butter, unsalted
- Stir continuously until the chocolate is melted.
- Remove the top pot of the double boiler from heat and let cool ’til room temperature. Whisk in until incorporated:
- 2 egg yolks
- In a large bowl, using an electric mixer or a stand mixer
whisk until stiff peaks are formed:
- 2 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 TBS vanilla extract
- Gently fold one-third of the whipped cream into the chocolate mixture. Continue adding and folding whipped cream with the chocolate mixture until fully incorporated.
- Divide among serving dishes and chill for 4 hours until ready to serve.
Prep Time: 20 minutes
Cook Time: 15 min
Inactive Time: 4 hours chill time
Difficulty: Intermediate-Hard
Servings: 8
Serving Size: 1/2 cup
Serving Suggestions: Serve with whipped cream, chocolate shavings and/or fresh berries.
Cooking Tips: Also great with Kahlúa liqueur. To make this mousse without alcohol, exchange the 1/4 cup of Bailey’s Irish Cream for an additional 1/4 cup of heavy whipping cream.
Use a high quality chocolate for this decadent dessert.
The Cookin Mama 