Irish Cream Recipes< < Back to
It’s that time of year when, whether you are or not, you celebrate being Irish! In truth, Irish Cream is delicious and not utilized nearly enough. So, here’s some recipes to help bring out your inner Irishman or Irishwoman.
Irish Cream Chocolate Mousse Pie
1 (6 ounce) chocolate crumb crusts, ready crust
1 (1/4 ounce) envelope unflavored gelatin
1 teaspoon vanilla
3⁄4 cup milk (whole or 2%)
3⁄4 cup Baileys Irish Cream
6 ounces semi-sweet chocolate chips
2 cups frozen whipped topping
In saucepan, sprinkle gelatine over milk. Let stand about 1 minute, then stir over low heat until gelatine is dissolved, about 5 minutes.
Add chocolate and continue cooking, stirring constantly until chocolate is melted, then stir in vanilla.
Remove from heat and stir occasionally, adding Bailey’s about 5 minutes after removal from heat.
When mixture forms mounds when dropped from a spoon, fold in whipped topping and turn into crust.
Garnish with whipped topping and shaved chocolate curls if desired. Chill at least 4 hours before serving.
Recipe and photo by food.com
Original Irish Cream
1 2/3 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
Irish Cream Coffee Creme Bar
½ Cup of Chopped Pecans
1 Can (14oz) Sweetened Condensed Milk (Not Evaporated)
2 Tablespoons Irish Cream Liqueur
½ Cup of Cold Butter
1 Teaspoon Instant Coffee Granules or Crystals
3 Tablespoons of Packed Brown Sugar
1 Tablespoon Irish Cream liqueur
1 Cup of Whipping Cream
1 Teaspoon of Vanilla
1/8 Teaspoon of Ground Cinnamon
25, 2-inch Cinnamon Sticks
1) Preheat oven to 350 degrees F. Grease or spray an 8-inch square pan with cooking spray or oil.
2) Take out a large bowl and put the pecans and cookie mix into it, then cut in the butter and mix together until it looks like rough-textured crumbs.
3) With a fork begin to stir in the egg. Take and press half of the cookie dough mixture onto the bottom of the pan and let that bake for 15-18 minutes or until it is golden brown, set the other half of the cookie mixture aside.
4) Take out another small bowl and stir milk, the two tablespoons of liqueur and the coffee granules until thoroughly blended. Next, you want to pour it evenly over the warm crust of the heated cookie dough and then place the remaining unheated dough over it.
5) Place the pan in the oven and let it bake for 25-30 minutes or until it has browned. Let it cool for 30 minutes at room temperature first then put in refrigerator for one hour to cool down completely. Once taken out of the refrigerator let it stand for 10 minutes before cutting into it and make sure to cut 5 rows by 5 rows and keep the bars covered at room temperature.
6) Right before you serve, take out a small bowl and beat the whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with an electric mixer on high speed until soft peaks begin to form. Take a spoon and scoop out a dollop on to each of the bars. Sprinkle the tops with ground cinnamon and insert a cinnamon stick into the whipped cream.
Photo and recipe by stagetecture.com