INGREDIENTS

INSTRUCTIONS

Soften gelatine in a 1/2 cup Baileys Original Irish Cream for 5
minutes. Then dissolve by stirring over very low heat (or dissolve in
microwave for 1 minute, stirring every 20 seconds). NOTE: If mixture
gels before ready to use, liquify for 15 seconds in microwave. Whip
the cream until stiff peaks form. Fold in Baileys mixture. Set aside
in refrigerator.  In a double boiler, over, not in, boiling water, beat
the egg whites  and sugar with a hand-held electric mixer on high for
seven minutes.  Working quickly, fold in chocolate chunks so as to only
partially melt  chocolate leaving small kernels of chocolate. Fold into
Baileys  Original Irish Cream Mixture.  Served in a Bailey Original
Irish Cream & Orange Sauce 1 cup heavy  cream, 4 tablespoons sugar, 3
egg yolks, 1 teaspoon lemon juice, 1  tablespoon fresh orange juice,
1/4 cup Baileys Original Irish Cream.  Whip cream until stiff;
refrigerate. Cream together sugar, egg yolk,  lemon and orange juice
until a steady stream forms. Cook egg mixture  in double boiler,
whisking constantly until peaks form, then add  Baileys Original Irish
Cream. Continue cooking until thick; remove  from heat and cool
whisking over ice bath. When cool, fold together  with whipped cream.
Served with Almond Cookies Napoleon 2 cups sliced almonds, 1 cup
sugar, 1 tablespoon almond extract, pinch of salt, 3/4 cup melted
butter, 3/4 cup all-purpose flour, 4 egg whites Combine all the
ingredients by whisking. Chill for 4 hours. Cook on buttered cookie
sheets as flat, drop cookies (two heaping tablespoons each) for 3
minutes at 400~. To Assemble: Place some mouse filling between two
cookies and spoon orange sauce over the top, to taste. Serves 12-16
David Turin's grand prize-winning recipe was like a
marriage...something old and something new. He had been making  Baileys
mousse for several years, but it was the new sauce he  created--just a
day before the Dessert Heaven--that made his dessert  a winnger. By
Chef David G.Turin, The Bay Tower Room, Boston,  Massachusetts Posted
to MC-Recipe Digest by "M. Hicks"  <nitro_ii@email.msn.com> on Feb 12,
1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 688
Calories From Fat: 585
Total Fat: 66.5g
Cholesterol: 245.6mg
Sodium: 289.9mg
Potassium: 352.2mg
Carbohydrates: 6g
Fiber: 0g
Sugar: 1.1g
Protein: 18.2g