1. In a medium bowl beat egg yolks and sugar until a pale lemon color. 2. Beat in cocoa and Irish Cream. 3. You may, at this point, beat over a saucepan of simmering water to slightly cook the egg for 5 minutes. 4. In a different bowl, whip cream until it holds stiff peaks. 5. Stir in approx 1/2 cup of the whipped cream to lighten the cocoa. 6. Fold in remaining mixture gently. 7. Divide into servings and chill 1 hour. ---------------------------------------------------------------------------
Nutrition
Ingredients
