Definitely one of the most delicious chocolate cream desserts I’ve ever tried! Surprise your family or guests with this French silk with chocolate liqueur dessert by serving it in nice glasses to get an elegant, luxurious look of this extremely delicious dessert!
Servings 8 to 10
Ingredients:
- 7 to 8 ounces chocolate sandwich cookies, crushed (like Pan di Stelle (Italian chocolate cookies) or Oreos – depending on how thick you want the cookie layer to be.
- 2 tablespoons butter, melted
- ½ cup white sugar
- ½ cup butter softened
- 1 cup Bicerin di Giandujotto (Italian Chocolate Liqueur) or other chocolate liqueur, such as O’Mara’s or Bailey’s
- 6 ounces semi-sweet chocolate chips
- 3 large eggs
Instructions:
- Mix crushed cookies and melted butter. Leave aside.
- In a small saucepan, bring chocolate liqueur to a simmer and continue simmer for around 10 minutes or until the volume is decreased by 1/2. Remove from heat. Let it cool (as it cools it’ll develop a thick, syrupy consistency).
- Put semi-sweet chocolate chips in a microwave-safe container and heat on high for 20 seconds. Remove from microwave, stir and cook for another 30 seconds. Stir until chocolate chips are melted and smooth. You may need additional 10 seconds or so in the microwave. Leave aside to cool to room temperature.
- Next, cream the butter at medium to high speed with an electric mixer for one minute or until light and fluffy. Add sugar, a little at a time, and continue to beat until light and fluffy (for around 5-7 minutes). It needs to be mixed long enough so it is no longer gritty.
- Put the cooled chocolate syrup to the butter mixture and mix until well combined. Gradually add the melted chocolate, whisking on low to medium speed till the chocolate is well blended and the mixture is creamy and smooth.
- On medium speed, add eggs one at a time, beating for 2 minutes after every addition and scraping bowl between every egg.
- Layer cookie mixture and the chocolate mixture in parfait glasses, cups, or nice dessert dishes. Top with lightly sweetened whipped cream, a sprinkle of the crumbs, or chocolate curls (If desired)- or all three!
Buon Appetito!
French Silk with Chocolate Liqueur
Definitely one of the most delicious chocolate cream desserts I’ve ever tried! Surprise your family or guests with this French silk with chocolate liqueur dessert by serving it in nice glasses to get an elegant, luxurious look of this extremely delicious dessert!
Ingredients
- 7 to 8 ounces chocolate sandwich cookies crushed (like Pan di Stelle (Italian chocolate cookies) or Oreos - depending on how thick you want the cookie layer to be.
- 2 tablespoons butter melted
- ½ cup white sugar
- ½ cup butter softened
- 1 cup Bicerin di Giandujotto Italian Chocolate Liqueur or other chocolate liqueur, such as O’Mara’s or Bailey's
- 6 ounces semi-sweet chocolate chips
- 3 large eggs
Instructions
- Mix crushed cookies and melted butter. Leave aside.
- In a small saucepan, bring chocolate liqueur to a simmer and continue simmer for around 10 minutes or until the volume is decreased by 1/2.
- Remove from heat.
- Let it cool (as it cools it’ll develop a thick, syrupy consistency).
- Put semi-sweet chocolate chips in a microwave-safe container and heat on high for 20 seconds.
- Remove from microwave, stir and cook for another 30 seconds.
- Stir until chocolate chips are melted and smooth.
- You may need additional 10 seconds or so in the microwave.
- Leave aside to cool to room temperature.
- Next, cream the butter at medium to high speed with an electric mixer for one minute or until light and fluffy.
- Add sugar, a little at a time, and continue to beat until light and fluffy (for around 5-7 minutes).
- It needs to be mixed long enough so it is no longer gritty.
- Put the cooled chocolate syrup to the butter mixture and mix until well combined.
- Gradually add the melted chocolate, whisking on low to medium speed till the chocolate is well blended and the mixture is creamy and smooth.
- On medium speed, add eggs one at a time, beating for 2 minutes after every addition and scraping bowl between every egg.
- Layer cookie mixture and the chocolate mixture in parfait glasses, cups, or nice dessert dishes.
- Top with lightly sweetened whipped cream, a sprinkle of the crumbs, or chocolate curls (If desired)- or all three!
- Buon Appetito!
Notes
Servings 8 to 10
