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Ingredients
- This extraordinarily rich, smooth chocolate dessert is complemented by ancestral Irish oatmeal cookies.
- 5 ounce semi-sweet chocolate
- 1 c. heavy cream
- 1 x egg
- 1 Tbsp. Irish Cream Liqueur of choice
Directions
- Break up the chocolate and place in food processor. Heat cream to almost boiling. Add in to the chocolate. Blend till chocolate has melted and the mix is smooth. Add in the egg and Irish Cream Liqueur and blend again till smooth.
- Pour into individual dishes and refrigeratefor at least 24 hrs. Serve with crunchy oatmeal cookies.
- Oatmeal Cookies8 ounces Kerrygold Irish Butter1 1/2 c. fine granulated sugar1 egg1 tsp. vanilla extract13/4 c. all-purpose flour1 tsp. baking soda1 tsp. baking powder1 1/4 c. McCann's Quickcook Irish Oatmeal
- Preheat oven to 350 . Cream the butter and sugar. Add in the egg and vanilla.
- Stir in the flour, baking soda, baking pwdr and oatmeal. Line a baking sheet with non-stick paper. Drop spoonfuls onto the sheet, leaving space between. Bake for seven to eight min till golden. Remove from baking sheet and cold.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 305g | |
| Calories 1187 | |
| Calories from Fat 1050 | 88% |
| Total Fat 122.92g | 154% |
| Saturated Fat 74.86g | 299% |
| Trans Fat 0.0g | |
| Cholesterol 351mg | 117% |
| Sodium 141mg | 6% |
| Potassium 1325mg | 38% |
| Total Carbs 45.98g | 12% |
| Dietary Fiber 23.5g | 78% |
| Sugars 1.76g | 1% |
| Protein 26.28g | 42% |
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