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
Combine crushed cookies and melted butter. Set aside.
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.
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.
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.
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.
On medium speed, add eggs one at a time, beating for 3 minutes after each addition and scraping bowl between each egg.
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!
Serves 8 (6-ounce portions)
See Café Tips above for more detail instructions.