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Ultimate Irish Cream Chocolate Mousse
Dessert European

Ultimate Irish Cream Chocolate Mousse

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Melt chocolate in a small saucepan over low heat. Remove from heat and allow to cool.
  2. 2 Beat egg yolks in a large bowl; stir in cooled melted chocolate and Baileys. Fold in 1/2 of the whipped cream.
  3. 3 Beat egg whites in a separate bowl until stiff; fold into chocolate mixture.
  4. 4 Spoon mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

By avanika777

Baileys Irish Cream Brownies
Dessert European

Baileys Irish Cream Brownies

4.6

Prep
15 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 ½ x 15 ½-inch jelly roll pan.
  2. 2 Make the brownies: Empty both brownie mix packages into a large bowl. Add Irish cream liqueur, oil, and eggs; beat with an electric mixer until smooth. Spread batter into the prepared pan.
  3. 3 Bake in the preheated oven until brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes.
  4. 4 Remove from the oven and allow to cool completely, 20 to 30 minutes.
  5. 5 While the brownies are cooling, make the frosting: Beat butter in a large bowl until smooth. Add Irish cream liqueur and beat until creamy. Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness.
  6. 6 Spread frosting on cooled brownies. Cut into 30 squares.

By Chris Dufreche

Irish Cream Chocolate Mousse
Dessert European

Irish Cream Chocolate Mousse

4.3

Prep
25 min
Cook
1 min
Total
266 min

Instructions

  1. 1 In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
  2. 2 With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
  3. 3 In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps.
  4. 4 Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated.
  5. 5 Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

By James Innes

Irish Cream Ice Cream
Dessert European

Irish Cream Ice Cream

4.9

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Beat together half-and-half and sugars in a large bowl with an electric mixer on medium speed until sugars have dissolved. Stir in heavy cream and vanilla until smooth.
  2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
  3. 3 About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing ice cream.
  4. 4 Transfer ice cream into a freezer-proof container with a tight lid and place in the freezer until ice cream is hardened, at least 4 hours.

By Brandee Dent

Irish Cream Bundt Cake
Dessert European

Irish Cream Bundt Cake

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.
  2. 2 Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour. Let cake cool in the pan for 10 minutes.
  4. 4 While cake is cooling, make glaze: Combine sugar, butter, and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.
  5. 5 Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze, then repeat until glaze is used up.

By Sue Haser

Stout Brownies with Baileys® Chocolate Ganache
Dessert European

Stout Brownies with Baileys® Chocolate Ganache

3.0

Prep
30 min
Cook
45 min
Total
205 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.
  2. 2 Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.
  3. 3 Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
  4. 4 Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.
  5. 5 Pour batter into the prepared pan.
  6. 6 Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
  7. 7 Allow brownies to cool for 1 hour at room temperature.
  8. 8 Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes.
  9. 9 Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.

By wdtrap

Dublin Drop Cake
Dessert European

Dublin Drop Cake

4.5

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
  3. 3 Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
  4. 4 Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
  5. 5 Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
  6. 6 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
  7. 7 Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
  8. 8 While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
  9. 9 Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

By SNOWBABIEFAN

Double Chocolate-Irish Cream Cupcakes
Dessert European

Double Chocolate-Irish Cream Cupcakes

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2 Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
  3. 3 Spoon batter into the prepared muffin cups, filling each 2/3 full.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By asteingruby

Irish Chicken
Dinner European

Irish Chicken

3.7

Prep
60 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Slice a pocket in thick side of each chicken breast.
  3. 3 Spoon about 2 tablespoons of chopped bacon into the center of a provolone slice; fold cheese around bacon and stuff into a chicken breast. Repeat with remaining chicken breasts.
  4. 4 Arrange stuffed chicken breasts on a baking sheet and sprinkle with water.
  5. 5 Bake in the preheated oven until the chicken meat is no longer pink inside, the bacon is cooked, and the provolone cheese has melted, about 1 hour.
  6. 6 Cover potatoes with water in a saucepan and bring to a boil. Cook over medium heat until potatoes are tender, about 15 minutes. Drain well.
  7. 7 Heat 2/3 cup heavy cream in a saucepan over low heat; stir in mozzarella cheese and melt. Pour mozzarella cheese mixture into the saucepan with potatoes and toss to coat.
  8. 8 Place 5 slices of bacon into a skillet over medium heat and cook, turning occasionally, until bacon is just starting to brown but is still soft, about 5 minutes. Drain fat; transfer bacon to a plate and allow to cool until easy to handle.
  9. 9 Wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
  10. 10 Place green bean bundles in the skillet and cook over medium heat until bacon is browned and crisp and the green beans are tender, about 10 minutes; turn often.
  11. 11 Pour 2 fluid ounces Irish cream liqueur and 1/4 cup heavy whipping cream into the skillet with green bean bundles over low heat; spoon over green bean bundles. Sprinkle with chopped peanuts.
  12. 12 Melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 10 minutes.
  13. 13 Stir 5 fluid ounces of Irish cream and 2/3 cup heavy whipping cream into mushrooms over medium heat. Bring to a boil, reduce heat to low, and cook until sauce has thickened, about 10 minutes.
  14. 14 Pour mushroom sauce over baked stuffed chicken. Serve green bean bundles and potatoes on the side.

By Dace

Liquor-Infused Irish Soda Bread
Bread & Baking European

Liquor-Infused Irish Soda Bread

5.0

Prep
20 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
  2. 2 Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl; add softened butter and mix until evenly moistened.
  3. 3 Make a well in the center of the flour mixture. Pour 1 cup buttermilk, egg, and 1/4 cup Irish cream liqueur into the well; add raisins to the buttermilk mixture. Knead mixture until raisins are spread throughout the dough. Form dough into a disk and cut an 'X' into the top of the dough; place onto prepared baking sheet and set aside.
  4. 4 Melt butter in a small saucepan over medium-low heat. Stir 1/4 cup buttermilk and 1/4 cup Irish cream liqueur into the melted butter until smooth; remove from heat and generously brush liquid over the dough.
  5. 5 Bake in preheated oven, brushing liquid onto loaf every 15 minutes, until no longer doughy in the center, about 45 minutes. Let bread cool on pan for 10 minutes before moving to a cooking rack to cool completely.

By MattS

Chocolate Guinness Cupcakes with Irish Cream Frosting
Dessert European

Chocolate Guinness Cupcakes with Irish Cream Frosting

4.7

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 66 mini muffin cups or line with paper liners.
  2. 2 Make the cupcakes: Melt butter in a saucepan over low heat. Add cocoa powder and whisk until smooth. Stir in beer and vanilla extract. Remove from the heat and let cool, 5 to 10 minutes.
  3. 3 Sift flour, baking soda, baking powder, and salt into a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
  5. 5 Meanwhile, make the frosting: Beat confectioners' sugar and butter in a bowl with an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes.
  6. 6 Spread frosting over cooled cupcakes.

By Cara

Three-Layer Chocolate Cake with Irish Coffee Frosting
Dessert European

Three-Layer Chocolate Cake with Irish Coffee Frosting

5.0

Prep
60 min
Cook
35 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
  2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
  3. 3 Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
  4. 4 Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
  6. 6 Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
  7. 7 Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
  8. 8 Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
  9. 9 Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.

By Scott Hindley

Perfect St. Patrick's Day Cake
Dessert European

Perfect St. Patrick's Day Cake

4.7

Prep
35 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch cake pans with parchment paper and lightly coat with cooking spray.
  2. 2 To make the cake: Pour stout into a saucepan and add butter; bring to a simmer over medium-low heat. Remove the pan from heat, then whisk in cocoa powder until smooth. Set aside to cool.
  3. 3 Beat eggs and sour cream in a medium bowl with an electric mixer until well combined. Stir in stout mixture until incorporated.
  4. 4 Mix flour, sugar, baking soda, and salt together in a large bowl. Pour stout mixture into flour mixture and gently combine with a spatula; pour batter into the prepared pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Let cakes cool in the pans for 5 minutes before inverting them onto wire racks to cool completely.
  6. 6 To make the frosting: Mix confectioners' sugar, butter, and Irish cream liqueur together in a medium bowl until smooth and spreadable. Add more sugar or liqueur to reach desired consistency. Spread 1/2 of the frosting on top of each cooled cake layer.
  7. 7 Place chopped chocolate into a heat-proof bowl. Bring cream to almost boiling in a small saucepan over medium-high heat; pour over chocolate. Add butter and stir until chocolate is melted and mixture is very smooth. Allow to cool until pourable but not thin or overly runny, 10 to 15 minutes.
  8. 8 Stack a cake gently on the other, frosting sides facing up. Carefully drizzle chocolate mixture over the top, allowing decorative drips to run down the sides.

By jowolf2

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
Dessert European

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

4.8

Prep
30 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. 2 Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
  3. 3 Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
  4. 4 Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in beer mixture, then flour mixture; beat until batter is smooth.
  5. 5 Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
  7. 7 Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
  8. 8 Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
  9. 9 Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
  10. 10 Spoon the filling into the cored cupcakes.
  11. 11 For frosting: Whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
  12. 12 Set mixer to low speed and slowly beat in confectioners' sugar, one cup at a time, until frosting is smooth and spreadable. Beat in Irish cream liqueur; adjust the thickness of frosting with more confectioners' sugar if needed.
  13. 13 Spread frosting on filled cupcakes.

By MeowTheCow08

Chocolate Cupcakes with Bailey's Creme Frosting
Dessert European

Chocolate Cupcakes with Bailey's Creme Frosting

4.4

Prep
15 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Line 24 muffin cups with paper liners.
  3. 3 Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.
  4. 4 Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.
  5. 5 Place chocolate chips into a bowl and mix with 2 tablespoons flour until the chips are coated; fold chocolate chips into the batter.
  6. 6 Divide batter between the prepared muffin cups, filling each cup about 2/3 full.
  7. 7 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and let cool completely.
  8. 8 While cupcakes are cooling, beat 1 cup butter, Irish cream liqueur, 2 teaspoons vanilla extract, and green food coloring with an electric mixer in a large bowl until mixture is smooth, thick, and evenly colored.
  9. 9 Reduce mixer speed to low and beat in confectioners' sugar, 1 cup at a time, until frosting is desired consistency. Beat in more confectioners' sugar to make a stiffer frosting.
  10. 10 Spread frosting on cooled cupcakes.

By pinkegobox

Baby Guinness
Drink American

Baby Guinness

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a shot glass almost to the top with coffee liqueur.
  3. 3 Top off with Irish cream; it will float on top, making the shot's ''head" which is what you get on a pint of draught Guinness.
  4. 4 Enjoy!

By WILLIAMVMC