Recipes
Carolans Irish Cream Pain Perdu with Hot Chocolate Sauce
Ingredients
Carolans Irish cream liqueur pain perdu
- 50ml/2fl oz Carolans Irish Cream Liqueur
- 2 free-range eggs
- 1 tbsp double cream
- 2 ready-made chocolate brioches cut in half lengthways
- 30g/1oz butter
Hot chocolate sauce
- 85g/3oz cocoa powder
- 2 tbsp caster sugar
- 2 tbsp hot water
- Small handful blueberries, to serve
Cooking Time
Preparation time less than 30 mins, Cooking time less than 10 mins
Method
For the Carolans Irish Cream pain perdu, place the Carolans Irish cream liqueur, eggs and cream into a large bowl and mix well. Dip the brioche halves into the mixture to coat.
Melt the butter in a frying pan and fry two of the brioche halves for 2-3 minutes on each side, or until golden-brown. Set aside to keep warm and repeat with the remaining brioche halves.
For the hot chocolate sauce, place the cocoa powder, caster sugar and hot water into a bowl and whisk until combined, adding a little more water if the sauce is too thick.
To serve, place two pieces of Carolans Irish Cream pain perdu onto each serving plate, pour over the chocolate sauce and sprinkle with blueberries.
