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!
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.