Chocolate Mint* Velvet Dessert with Irish Cream Chocolate Buttercream Frosting

Raise your hand all you Chocolate lovers!! Here's a bonus one since I missed yesterday:
(makes 16 servings)

1&1/2 cups chocolate wafer crumbs (put the wafers in a zip lock bag, and crush with a rolling pan or can*)
2 T. sugar
1/4 cup butter, melted
2 cups (12 oz.) mint chocolate chips (if you can't find these, use semi-sweet chips and add mint extract*)
6 egg yolks
1&3/4 cups heavy whipping cream
1 t. vanilla extract

Chocolate Buttercream Frosting:
1/2 cup butter, softened
3 cups confectioners' sugar
3 T. baking cocoa
3-4 T. Irish Cream Coffee Creamer

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1&1/2" up the sides of a greased 9" spring form pan. Place on a baking sheet. Bake at 350 for 10 mins. Cool on a wire rack. In a large microwave-safe bowl, melt mint chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream, and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust. Place pan on a baking sheet. Bake at 350 for 45-50 mins. or until center is almost set. Cool on a wire rack for 10 mins. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. In a large bowl, combine the butter, confectioners' sugar, cocoa, and enough of the coffee creamer to achieve a piping consistence. Using a large star tip, pipe frosting on dessert (or you can put frosting into a baggie and make a small cut across one of the corners*).  WOW!!!! This would be the PERFECT ending to a St. Patty's Day feast.

Love a LOT today.

MM