French Silk with Bailey's Cream

INGREDIENTS

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

½ cup butter, softened

1 cup Irish Cream Liqueur such as Bailey's

6 ounces semi-sweet chocolate chips

½ cup white sugar

3 large eggs

INSTRUCTIONS

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 volume is reduced by one half and Irish Cream has is beginning to thicken . Remove from heat and set aside to cool. - As it cools it will develop a thick, syrupy consistency. Place semi-sweet chocolate chips in a microwave-safe container and heat on high for 30 seconds. Remove from microwave, stir and cook 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. This will take 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 mixture is smooth and creamy. Scrape bowl again. On medium speed, add eggs one at a time, beating for two 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. If desired top with a sprinkle of the crumbs or lightly sweetened whipped cream and chocolate curls - or all three! Serves 6-8, (depending on the size of your glasses or bowls) I used 6 ounce glasses and got 8 servings.