Baileys Turtle
- 3 oz. Baileys Original Irish Cream
- Chocolate ice cream
- Caramel
- 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.
Baileys Salted Caramel Chocolate Pie
- 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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