Baileys Irish Cream Chocolate Fondue Food

CHOCOLATE IRISH CREAM FONDUE

Steps:

• In saucepan combine all ingredients.
• Stir on low heat until the chocolate has melted and is smooth.
• Serve in a chafing dish over low heat.
• Dip dipper in sauce.

BAILEYS IRISH CREAM CHOCOLATE FONDUE

Steps:

• Add the chocolate, cream, and Irish cream to a saucepan or fondue pot over low heat. Cook, stirring constantly, until the chocolate is melted and the fondue is smooth. If making in a saucepan, transfer to a chafing dish and keep warm while serving.

BAILEYS IRISH CREAM FUDGE

Steps:

• 1. In a very large bowl, combine the milk chocolate chips, semi-sweet chips, marshmallow cream, vanilla, and Baileys Irish Cream. Set aside.
• 2. Line a 10x15" baking pan with foil. Lightly spray with cooking spray.
• 3. In a medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to a gentle boil over medium heat. Cook slowly and stir constantly for 10 minutes.
• 4. Pour the hot mixture into the bowl with the chips. Stir slowly by hand to combine. It is important to do this step by hand NOT with a mixer. Stir for approx. 2-3 minutes.
• 5. Pour fudge into greased pan and chill to set.

BAILEYS IRISH CREAM CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350°F In a large bowl, mix together the cookie crumbs, confectioner's sugar and 5 tablespoons cocoa. Add melted butter and stir until well mixed.
• Pat into the bottom of a 9in loose-bottomed or springform cake tin. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450°F.
• In a large bowl, combine cream cheese, superfine sugar, 4 tablespoons cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the soured cream and Baileys liqueur; mixing on low speed. Pour filling over biscuit base.
• Bake at 450F for 10 minutes. Reduce oven temperature to 200F and continue baking for 60 minutes.
• With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Chill before serving. If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some cookie crumbs.

CHOCOLATE GLAZED BAILEY'S IRISH CREAM CHEESECAKE

Steps:

• For crust: Preheat oven to 350 degrees.
• Finely grind graham crackers in a food processor.
• Add butter and blend until combined.
• Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
• Bake crust until golden brown, about 8 minutes.
• Remove pan from oven, and maintain oven temperature.
• For filling: Beat cream cheese and sugar in a large bowl until smooth.
• Beat in flour.
• Add eggs one at a time, beating just until combined.
• Mix in remaining ingredients.
• Pour filling into crust (cake will not fill pan).
• Bake 10 minutes.
• Reduce oven temperature to 250 degrees.
• Continue baking cheesecake until set, about 40 minutes longer.
• Cool cake in pan on a rack for 10 minutes.
• Run a sharp knife around pan sides to loosen cake.
• Cool.
• Chill overnight.
• For glaze: Bring cream to simmer in a heavy medium sized saucepan.
• Reduce heat to low.
• Add chopped chocolate (I use chocolate chips!) and stir until smooth.
• Cool glaze to lukewarm.
• Release pan sides from cheesecake.
• Place cheesecake on rack set over a baking sheet.
• Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
• Refrigerate until glaze sets, about 30 minutes.
• Transfer cheesecake to platter.
• Garnish with chocolate curls, if desired.

BAILEY'S IRISH CREAM BALLS

Steps:

• Combine all ingredients in a bowl and mix with a wooden spoon until well blended. Allow to stand for 5 minutes.
• Shape mixture into 1-inch balls.
• Roll balls in powdered sugar.
• Allow to dry on wire rack for one hour.
• Roll in powdered sugar again, if desired.
• Store in airtight container between layers of waxed paper.

BAILEY'S IRISH AND MARSHMALLOW CREAM FUDGE

Steps:

• Line an 8X8 dish with foil. Add the chocolate to a large mixing bowl; set aside.
• In a medium sized saucepan over medium heat, add the butter, sugar, cream, Irish cream liqueur, instant coffee granules and salt. Stir until the sugar and butter melt.
• Continue to cook the fudge, stirring frequently, until it comes to a boil. Continually scrape sides of the pan to prevent mixture from sticking to them. Once boiling, insert a candy thermometer and cook until it reads 233 degrees Fahrenheit (114 C) on the thermometer. At this point, remove from heat.
• Once the fudge reaches the desired temperature remove the saucepan from the heat and add to the mixing bowl with the chocolate; add the marshmallow cream. Stir until the chips and marshmallow cream are melted and well blended.
• Add the vanilla and stir well. Pour the fudge into the prepared pan. Allow it to set at room temperature for 2 to 3 hours; place in refrigerator afterwards.

BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE

Steps:

• Crust:.
• Mix all ingredients.
• Press into a 10" spring form pan and up the sides one inch.
• Bake at 325 for 7-10 minute.
• Filling:.
• Beat cream cheese with electric mixer until smooth.
• Beat sugar in gradually, and then add eggs one at a time.
• Blend in Bailey's and vanilla.
• Sprinkle half of chocolate chips over crust.
• Spoon in filling.
• Sprinkle with remaining chocolate chips.
• Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
• Cool cake completely.
• Coffee Cream Topping:.
• Beat all ingredients and spread over cooled cake.
• Top with chocolate curls or Skor bits.
• *NOTE: Be sure to make and refrigerate at least one day before serving.