6 oz ready crust (graham or chocolate)
1 package unflavored gelatine (envelope)
1 tsp vanilla
3/4 cup milk
3/4 cup bailey's irish cream
6 oz semi-sweet chocolate chips
2 cup frozen whipped topping
1 chocolate dipped strawberries (as g, arnish,
Directions
1. In saucepan, sprinkle unflavored gelatine over milk. Let stand
about 1 minute. Stir over low heat until gelatine is dissolved, about
5 minutes. 2. Add chocolate and continue cooking, stirring constantly
until chocolate is melted; stir in vanilla. Remove from heat and stir
occasionally, adding Bailey's about five minutes after removal from
heat. 3. When mixture forms mounds when dropped from spoon, fold in
whipped topping. Turn into crust. 4. Garnish with more whipped
topping (or whipped cream) and strawberries (if desired). Chill at
least 4 hours before serving.
Servings: 4 servings
Bailey's Chocolate Mousse Pie Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Pie
The History of Recipes
It is possible to track the history of meal recipes far back into ancient history, in fact as far as early Egypt, and possibly even further than that. Having said that, mostly, these old recipes were just simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered, according to food historians are a few stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later, there were two books which appeared in the 14th Century ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian curry that appears on menues today, but rather accounts of the types of food enjoyed by the rich and wealthy people of that period. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from the holy lands, such as basil and coriander. The introduction of these new foods and spices was responsible for an eruption in recipe books, some of which still exist in private cookery archives. For the decades that followed, the rich and powerful families of the West strove to lay on the most extravagent meals, and consequentially cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookery books were starting to become popular mostly as a result of better eduction, people having more spare time and having more money to spend. The arrival of television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Bailey's Chocolate Mousse Pie recipe.
