24595 dark mousse baileys mascarpone Recipes

flour, unsweetened dark chocolate cocoa powder, baking soda, salt, granulated sugar, vegetable oil, egg, buttermilk, coffee liqueur (baileys), unsalted butter, room temp (1 stick), brewed coffee, cooled, coffee liqueur (baileys), powdered sugar

chef karen harper , pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it s readily found throughout the internet.), all refrigerated ingredients should be at room temperature ., mascarpone (you can, substitute cream cheese ), sugar, grand marnier, eggs, kosher salt, in grand marnier, must be done in advance; cover and refrigerate., preheat the oven to 300of., beat the mascarpone/cream cheese until creamy. gradually beat in the sugar , salt and grand marnier., at a time add the eggs , scraping the sides of the bowl often., scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours., unmold, cover and refrigerate overnight., chocolate graham cracker crust, chocolate graham crackers, melted unsalted butter, springform pan, preheat oven to 375of., in a food processor , blend graham crackers and butter until completely incorporated., mash the crumb mixture evenly into bottom of a 10 springform pan. bake 10 minutes ; cool completely., chocolate ganache, chopped semisweet chocolate (use top quality chocolate), heavy cream, grand marnier, be done in advance, covered and refrigerated ., bring cream just to the boil. remove from heat and stir in chocolate till incorporated., using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler., candied orange slices, unpeeled oranges, sliced from top to bottom in 1/4 thick slices, sugar, water, be done in advance, covered and refrigerated ., boil orange slices in water for 10 minutes, gently stirring occasionally., stir in sugar and cook for another five minutes. remove orange slices with tongs to a baking sheet and allow them to cool completely. reserve the orange simple syrup for other culinary uses, mousse, do not do this step till ready to build the dessert., mascarpone, zest from 1 orange, heavy cream , whipped stiff, sugar, unflavored gelatin, cold water

dark fudge cake mix (duncan hines), mascarpone cheese, chilled, frozen raspberries, thawed and drained, sugar , plus 1/2 cup, lemon juice, water, vanilla extract, sugar

baileys irish cream, scotch , premium (johnnie walker red label suggested), coffee, cold

baileys irish cream, club soda (calls for a splash so use to taste)

baileys irish cream, raspberry vodka , such as smirnoff raspberry twist

baileys irish cream, cold coffee, scoop coffee ice cream, milk

baileys irish cream, chambord raspberry liquor, godiva chocolate liqueur

baileys irish cream, scoops vanilla ice cream, milk (whole/low fat ), ice cube, red cherries, mint leaf, chocolate syrup

baileys irish cream, milk, honey, ground cinnamon, ground nutmeg

free-range eggs, caster sugar (or equivalent xylitol or stevia), dark chocolate, broken into small pieces, unsalted butter, whipping cream, cocoa powder , to finish (optional), mascarpone cheese, baileys, caster sugar (or equivalent xylitol or stevia)

dark chocolate, baileys irish cream liquer, cream, eggs, separated, cream , whipped

trifle sponge cakes, baileys irish cream (you can use brandy or rum if you prefer), pear halves in natural juice, double cream, mascarpone cheese, mint chocolate (mint chips not fondant), fresh mint, to garnish, icing sugar , to dust

dark chocolate candy bars (70%), sugar, margarine or 1/2 cup unsalted butter, plus, margarine or 2 tbsp unsalted butter, eggs, beaten lightly, ground almonds, sea salt, sugar (optional)

baileys irish cream, parrot bay coconut rum, cream , splash half and half