What wouldn't be delish dipped in this smooth chocolate sauce?
And just in time for St Paddy's day...... perhaps a little Irish coffee to go with this?! My grandmother came from County Clare, Ireland but she never made us the chocolate pots....
This extraordinarily rich, smooth chocolate dessert is complemented by crunchy Irish oatmeal cookies.
Chocolate Pots:
5 oz. semi-sweet chocolate
1 c. heavy cream
1 lg. egg
1 tbsp. vanilla
5 oz. semi-sweet chocolate
1 c. heavy cream
1 lg. egg
1 tbsp. vanilla
Break up the chocolate and place in food processor. Heat cream to almost boiling. Add to the chocolate. Blend until chocolate has melted and the mixture is smooth. Add the egg and vanilla and blend again until smooth. Pour into individual dishes and chill for at least 24 hours. Serve with crunchy oatmeal cookies.
Crunchy Irish Oatmeal Cookies:
8 oz. Kerrygold Irish Butter
1-1/2 c. fine granulated sugar
1 egg
1 tsp. vanilla extract
1-3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1-1/4 c. McCann's Quick Cooking Irish Oatmeal
8 oz. Kerrygold Irish Butter
1-1/2 c. fine granulated sugar
1 egg
1 tsp. vanilla extract
1-3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1-1/4 c. McCann's Quick Cooking Irish Oatmeal
Oven 350F
Using electric mixer, cream the butter and sugar. Add the egg and vanilla and beat until fluffy. Stir in the flour, baking soda, baking powder and oatmeal. Line a baking sheet with non-stick paper. Drop teaspoons full onto the sheet, leaving space between. Bake for 12 minutes until golden, but not brown. Remove from baking sheet and cool. Yield: 4 dozen
Dip each cookie into the chocolate pot for a delicious combination of flavors.
