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1
Soften gelatine in a 1/2 cup Baileys Original Irish Cream for 5 minutes.
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2
Then dissolve by stirring over very low heat (or dissolve in microwave for 1 minute, stirring every 20 seconds).
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3
NOTE: If mixture gels before ready to use, liquify for 15 seconds in microwave.
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4
Whip the cream until stiff peaks form.
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5
Fold in Baileys mixture.
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6
Set aside in refrigerator.
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7
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.
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8
Working quickly, fold in chocolate chunks so as to only partially melt chocolate leaving small kernels of chocolate.
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9
Fold into Baileys Original Irish Cream Mixture.
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10
Served in a Bailey Original Irish Cream andamp; 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.
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11
Whip cream until stiff; refrigerate.
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12
Cream together sugar, egg yolk, lemon and orange juice until a steady stream forms.
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13
Cook egg mixture in double boiler, whisking constantly until peaks form, then add Baileys Original Irish Cream.
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14
Continue cooking until thick; remove from heat and cool whisking over ice bath.
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15
When cool, fold together with whipped cream.
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16
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.
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17
Chill for 4 hours.
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18
Cook on buttered cookie sheets as flat, drop cookies (two heaping tablespoons each) for 3 minutes at 400F (200C).
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19
To Assemble: Place some mouse filling between two cookies and spoon orange sauce over the top, to taste.
