Recipe#8389

Title: Chocolate Baileys

rec.food.recipes archive

1 2/3 cups crushed chocolate wafers, (200 gr package) 
 1/3 cup melted butter
 2 envelopes unflavored gelatin
 1/4 teaspoon salt 
 1 tablespoon instant coffee granules
 2 cups milk     
 4 eggs, separated    
 1/3 cup Irish Cream liqueur
 1 pound cream cheese
 1/2 cup granulated sugar
 4 ounces semisweet chocolate
 In a bowl, combine wafers and butter.  Press into 13 x 9 inch glass
 baking dish.  Refrigerate.
 In a saucepan, cook gelatin, salt, coffee and milk, stirring
 constantly, over medium heat until hot and coffee is dissolved. 
 Reduce heat.  Stir a little coffee mixture into egg yolks, then
 pour egg mixture back into saucepan. Cook, stirring frequently,
 until mixture thickens slightly, 4 - 5 minutes. Remove from heat
 and add liqueur.
 Using electric mixer or food processor, blend cream cheese and 1/4
 cup of the sugar until smooth. Slowly blend coffee mixture into
 cream cheese.  Chill, stirring occasionally, until consistency of 
 raw egg whites, about 1 to 1-1/2 hours.
 Meanwhile, melt chocolate in double boiler over hot water. Let 
 cool.  Beat egg whites until soft peaks form. Gradually add remaining
 sugar and  beat until stiff peaks form. Gently fold egg whites into
 coffee mixture.  Transfer 1-1/2 cups of coffee mixture to small
 bowl and fold in chocolate.  Using large spoon, alternately spoon 
 two mixtures over chocolate crust. Use knife to swirl chocolate
 through.