Passion Peach Champagne

  • 2 champagne glasses
  • 1 bottle champagne
  • 1 fresh peach - peeled
    •

    Fill glasses with champagne to ¾ full. Peel, seed and slice peach. Place in champagne.

    Irish Cream Chocolates

  • 12 oz. Semisweet chocolate chips
  • 1/2 c. Irish cream liqueur, such as - Baileys
  • 1/4 c. Whipping cream
  • 2 c. Pecan pieces
    •

    Heat chocolate, Irish Cream, and whipping cream in a double boiler over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat and stir in pecans.
    Drop by teaspoonfuls onto wax paper; cool for an hour.
    Remove from wax paper and store in airtight container.

    Chocolate Walnut Rum Balls

  • 1 c. Walnuts, finely chopped
  • 2 c. Bittersweet chocolate, grated
  • 1 ½ c. Sifted confectioner’s sugar
  • 4 tbs Rum
  • Cocoa powder

    • Combine nuts, sugar and chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat.

    Coffee Liqueur Mousse

  • 4 each eggs, separated
  • ¼ c. coffee liqueur
  • ¼ c. maple syrup
  • 1/8 c. cognac
  • 1 c. water
  • 1 c. whipping cream
    •

    In a blender or with electric beater, blend together egg yolks, maple syrup and water.
    Transfer to a saucepan and bring to a boil. Remove from heat and add coffee liqueur and cognac. Chill.
    Beat cream and egg whites until soft peaks form.
    Carefully fold into chilled liqueur mixture.
    Spoon into demitasse glasses, and chill 2 hours.