Instructions: 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 Irish Cream Liqueur and blend again until smooth.

Pour into individual dishes and chill for at least 24 hours. Serve with crunchy oatmeal cookies.

Oatmeal Cookies
8 ounces Kerrygold Irish Butter
1 1/2 cup fine granulated sugar
1 egg
1 teaspoon vanilla extract
13/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 cup McCanns Quickcook Irish Oatmeal

Preheat oven to 350 . Cream the butter and sugar. Add the egg and vanilla.

Stir in the flour, baking soda, baking powder and oatmeal. Line a baking sheet with non-stick paper. Drop spoonfuls onto the sheet, leaving space between. Bake for seven to eight minutes until golden brown. Remove from baking sheet and cool.

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