Bailey's Chocolate Ganache
A rich Irish cream chocolate ganache perfect for frosting cakes, cupcakes, cookies, brownies and more!
Servings: 10 servings
Calories: 260kcal
Equipment
- Microwave
- Heatproof mixing bowl
Ingredients
- 300 g semisweet dark chocolate broken into pieces
- 220 ml heavy cream e.g. double cream
- 80 ml Baileys Irish cream
Instructions
- Heat the cream in the microwave hot but not boiling (30secs at a time) and pour the hot cream mixture over the chocolate, allowing this to sit for 10mins.
- Stir the ganache until smooth. If some pieces of chocolate remain unmelted, microwave for 10secs and stir again. Repeat until your ganache is smooth and lump-free.
- Stir in the Bailey’s until smooth.
- Let your ganache set uncovered at room temperature for 1hr until you get a thick spreadable consistency like smooth peanut butter, then enjoy!
Video
Notes
Storage: Keep Bailey's ganache in an airtight container (or use cling film) in the fridge for up to 5 days.
Freezing: freeze your Baileys ganache in an airtight container for up to 3 months. Defrost, re-beat if needed and enjoy!
Uses: This recipe makes enough ganache to fill and frost a 2-layer 8-inch round cake or to frost 10 cupcakes.
Top tips:
- Use good quality baking chocolate from the cooking aisle for ease of melting.
- Melt your chocolate slowly, microwaving in 20sec bursts to prevent it from burning or separating.
- You can whip your Baileys ganache for a soft and light frosting. Beat it with an electric mixer for several minutes until pale and fluffy.
- For a warm Baileys chocolate sauce, heat your ganache in the microwave for 30secs and drizzle over your treats.
Nutrition
Calories: 260kcal | Carbohydrates: 17g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 8mg | Potassium: 21mg | Fiber: 3g | Sugar: 12g | Vitamin A: 325IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.02mg