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This elegant Bailey's Irish Cream French Silk is a melt-in-your-mouth delicious, no-bake, make-ahead dessert that always elicits rave reviews!
French Silk has been a go-to recipe of mine for many years. I've tried a zillion variations - in pies and tarts, layered with ice cream, brownies or jam. Sometimes I've combined it with crushed peppermints for the holidays, paired it with fresh strawberries or raspberries and lots of other renditions. This Bailey's Irish Cream French Silk is a delicious adaptation of the recipe to celebrate St. Patricks Day.
What is Irish Cream?
As the name suggests, this dessert includes Irish Cream. Irish cream is a liqueur containing Irish whiskey, cream and varying other ingredients, depending on the brand. The most common brands of Irish cream include Baileys, Kerrygold, Carolans and Saint Brendan's. It's served on its own or in mixed drinks, most commonly, Irish coffee.
How to concentrate Irish Cream
I wanted the Irish Cream flavor to shine in this French Silk dessert so I reduced one cup of the liqueur to a syrupy consistency. It will take 5-10 minutes and the result is a wonderful concentrated Irish Cream. Almost all of the alcohol simmers off, but what's left is super delicious and a fabulous compliment to this chocolate dessert. We love this Irish Cream syrup over ice cream too!
Cafe Tips for making this Bailey's Irish Cream French Silk
- Look for your prettiest glasses/bowls to serve this elegant French Silk. The recipe makes eight 6-ounce servings but it's a decadent, rich dessert so you could also make it in smaller containers and get more servings.
- The easy Irish Cream syrup (below in the recipe) is a fun little secret to keep up your sleeve as it adds a gourmet touch to just about any chocolate dessert. It's also wonderful drizzed over ice cream!
- The eggs in this dessert are not cooked. Raw eggs can be a health concern for anyone with a compromised immune system such as very young children, pregnant women, those undergoing chemotherapy and the elderly. The solution is to use pasteurized eggs.
- What are pasteurized eggs? They're eggs which have exposed to heat in order to destroy potential bacteria, making them safe to use in any recipe that calls for uncooked or partially cooked eggs. Pasteurized eggs can be found at most larger grocery stores with the regular eggs. Use them in the same way you would use regular eggs.
- If you prefer a delicious chocolate dessert that doesn't include raw eggs, check out this wonderful Chocolate Tart with Brown Butter Crust. Serve it with the raspberries as pictured or you could drizzle it Bailey's Irish Cream syrup (below in the recipe) for a fabulous Irish-inspired dessert.
- Use good quality semi-sweet or bittersweet chocolate chips for these French silk desserts. I like Ghirardelli, Guittard and Hershey’s Kitchens Special Dark Mildly Sweet Chocolate Chips. You can also use the same amount of semi-sweet or bittersweet bar chocolate for this recipe.
- This recipe is extremely versatile, add more melted chocolate if you want a more intense chocolate flavor, less if you're more of a milk chocolate fan.
- Sometimes I make this into a tart by using a springform pan. I make French Silk (omitting the Irish Cream) and layer it in the pan with softened ice cream and raspberry or strawberry jam.
- At Christmas, I often will add some crushed peppermint candies and decorate the desserts with tiny candy canes (omitting the Irish Cream).
- Fresh strawberries are also a beautiful and delicious pairing with French Silk.
- Use your imagination, anything that might be nice with chocolate is fair game here.
This post was first published back in 2012. It's a wonderful classic and too good to be lost in the deep Café archives of over 1100 recipes so we've polished the text and pictures up a bit and are sharing it again for you sweet enjoyment. Bon Appetit!
This elegant Bailey's Irish Cream French Silk is a melt-in-your-mouth delicious, no-bake, make-ahead dessert that always elicits rave reviews!
- 6-8 ounces chocolate sandwich cookies crushed - depending on how thick you want the cookie layer to be. (I used Oreo's)
- 2 tablespoons butter melted
- 1 cup Irish Cream Liqueur such as Bailey's or O'Mara's
- 6 ounces good quality semi-sweet chocolate chips see Café Tips above
- ½ cup butter room temperature
- ½ cup white sugar
- 3 large eggs pasteurized if desired
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Combine crushed cookies and melted butter. Set aside.
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Bring Irish Cream to a simmer in a small saucepan and simmer for about 10 minutes or until the volume is reduced by one half and Irish Cream has is beginning to thicken to a syrupy consistency. Remove from heat and set aside to cool.
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Place semi-sweet chocolate chips in a microwave-safe container and heat on high for 30 seconds. Remove from microwave, stir and return to microwave for another 20 seconds. Stir until chips are melted and chocolate is smooth. You may need another 10 seconds or so in the microwave. Set aside to cool to room temperature.
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Cream the softened butter at medium to high speed with an electric mixer for 1 minute or until light and fluffy. Add sugar, a little at a time, and continue to beat until light and fluffy, 3-5 minutes. Scrape bowl often. It must be mixed long enough so it's no longer gritty.
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Add the cooled Irish Cream syrup to the butter mixture and mix until well combined. Slowly add the melted chocolate, beating on low to medium speed until the chocolate is well blended and the mixture is smooth and creamy. Scrape bowl again.
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On medium speed, add eggs one at a time, beating for 3 minutes after each addition and scraping bowl between each egg.
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Layer chocolate mixture and the cookie mixture in parfait glasses, goblets or pretty dessert dishes. Refrigerate for 4-6 hours until set. Top with a sprinkle of the crumbs or lightly sweetened whipped cream and chocolate curls - or all three!
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Serves 8 (6-ounce portions)
See Café Tips above for more detail instructions.
edora smith says
Omg, that looks so good, I have to try this one myself!!
Anonymous says
I find it turns out really liquidy if your house is too warm. Refridgerating the mixture before adding eggs and then after helped them be more stiff.
Claire @ Claire K Creations says
I bet this is one of those desserts where you take a spoonful and then close your eyes and smile in delight. Yum!
Catherine says
Oh MY!! What a gorgeous dessert. I would just love one. Blessings my friend, Catherine xo
Ginny says
This looks just DIVINE, and so verasatile!!!
The Slow Roasted Italian says
Oh my gosh! This is heavenly. I love Bailey's in cocktails and desserts. This is being bookmarked for sure!
Pondside says
I could use a culinary Little Black Dress, and will try this one out at the first opportunity.
How lovely to 'meet' you!
Cathy at Wives with Knives says
The recipe for French Silk has been in my file for many, many years. Your very creative adaptations are wonderful, Chris, and I'm looking at this favorite in a whole new light. Adding the Bailey's was genius!
Mary says
These are beautiful and this is a glorious dessert. Have a wonderful holiday. Blessings...Mary
Kim says
These parfaits are completely crazy and looks amazing! I'm sure the taste is sooooooo goooddd! Love chocolate and Bailey's!
lena says
i would probably do the same thing as your friend, reluctantly to finish it off and licking it clean..besides the flavour, i think you hv presented it so well, impressive!
The Café Sucré Farine says
hehe, I sure do miss those times!
Pacheco Patty says
I love all the variations you show, it's difficult to pick my favorite but it might be your top photo! I agree this is a "little black dress" of a dessert, just a perfect ending to a special meal, thanks for sharing;-) Enjoy your Saint Patty's Day and weekend;-)
Shu Han says
oooh that just sounds so decadent! it's beautiful!
gobakeyourself says
Heaven doesnn't even come close to how beautiful this looks - I feel like I am in 7th heaven if anything just looking at it!
Cheers
Choc Chip Uru
Eri says
I’m convinced for sure! I will try and make it Chris, I’ve never made French silk before but I know that it’s something very special..
Have a wonderful weekend my friend!
The Mom Chef says
Heavens. I don't like Chocolate and I'd probably be licking the plate of this stuff as well. I do enjoy a good French silk and this sounds like it is one. I like that you reduced the Irish Cream a bit and won't have a problem with watching the alcohol evaporate away. It's all about the flavor. 🙂
Sandra says
I am amassing a closet/file full of your LBD's and I love them. This heavenly creation is gorgeous and I would have licked the plate and asked for seconds!
Veronica Miller says
I LOVE that you reduced the Bailey's before incorporating it--I wish I'd thought of that as most recipes call for such a small amount you can't really taste them. That would have helped! I love this French Silk recipe!!!!! It's so pretty too. Funny I have real clover in my yard but no mint. Wanna trade? 😉
Jennifer @ Peanut Butter and Peppers says
I am drooling! What a fantastic dessert! This is one to make! Hmmm, think I'll surprise Hubby with it tonight or tomorrow!
The Café Sucré Farine says
What a sweet thing to say, Lenia! Thank you! I love learning new expressions from different cultures!
Lenia says
When somebody is really talented, we say "your hands are golden!" in Greece!This goes for you too,dear Chris!Your dessert is astonishing!
xxx
Gerry @Foodness Gracious says
Oh my! I can just taste it's silky smooth texture and I too would savor every bite!!
Happy St Pat's day..
Hovkonditorn says
How lovely aren't these. Yes, please 🙂
Allison says
I love that you call this your little black dress of recipes! So great! If I love a recipe and think it will impress people I say I'm adding it to my arsenal. LOL. Beautiful as usual!