It’s Holiday time again. Is it snowing around you yet? Ready to exchange gifts? Can’t wait to see family? This time of year brings out the best of so many things. One of my favorites is the food and drinks that we create. So many wonderful desserts, so many festive drinks. I’m getting hungry just talking about this. One thing Lori likes to do is combine our love for drinking, with her passion for baking and making desserts. So I thought, it’s time we feature some fun desserts using some tasty spirits. Baileys was practically MADE for this type of an occasion so we thought it only right to start with them. Below you can find some tasty dessert recipes you’ll probably be stealing for your holiday party, but just remember to keep it away from the kids!
- 3 oz. Baileys Original Irish Cream
- Chocolate ice cream
- Chopped pecans or walnuts
Pour Baileys Original Irish Cream with a Hint of Caramel over chocolate ice cream. Garnish with chopped pecans or walnuts. This recipe contains no more than 0.6 fl. oz. of alcohol per serving
- 11 oz. dark chocolate
- 8 tbsp. heavy cream
- 1/ 3 cup Baileys® with a Hint of Mint Chocolate
- 1/ 3 cup unsweetened cocoa powder, Dutch process
Place chocolate and heavy cream in a heat-proof bowl over (not on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20-30 minutes.Stir in Baileys Hint of Mint Chocolate until fully incorporated. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined baking sheet. Dust truffles with unsweetened cocoa powder to finish. This recipe contains no more than 0.6 fl. oz. of alcohol per serving.
- 6 oz. semi-sweet chocolate chips
- 1 cup whipping cream
- 1 tablespoon sugar
- 4 tbsp. Baileys® with a Hint of Caramel
- 1 chocolate cookie pie crust
- coarse salt for sprinkling
- shaved chocolate, caramel sauce for drizzling
Melt chocolate chips according to package directions. Let cool slightly. Whip cream and sugar. When soft peaks begin to form, gradually add Baileys with a hint of Caramel. Gently mix in the melted chocolate. Spread mixture into pie crust and sprinkle top with coarse salt. Refrigerate for 4-6 hours.This recipe contains no more than 0.6 fl. oz. of alcohol per serving.
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