Bailey's Irish Cream Ganache

chocolate syrup falling on strawberry fruit.

5 from 6 votes

Up your chocolate ganache game with this Baileys version. It's a boozy, creamy dream come true. Imagine silky smooth chocolate infused with the unmistakable magic of Baileys Irish Cream. It's a decadent pour-over for cakes, cupcakes, cookies, and even enjoyed by the spoonfuls (we don't judge).

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 188kcal

Author: Kelly Bloom

Equipment

Ingredients

8 oz Bailey's Irish Cream
1 cup Semi sweet chocolate chips
1 cup Milk chocolate chips
⅛ cup heavy cream

US Customary - Metric

Instructions

Heat Bailey's Irish Cream over stove top until hot, or in the microwave for 45 seconds.
8 oz Bailey's Irish Cream
Measure out the chocolate chips into a glass bowl.
1 cup Semi sweet chocolate chips, 1 cup Milk chocolate chips
Pour warmed Irish Cream over the chocolate chips.
Cover with plastic film wrap and let sit at room temperature for 10 minutes.
Add the heavy cream and slowly stir the mixture together with a rubber spatula.
⅛ cup heavy cream
Keep stirring until the ganache comes together. (Depending on the temperature of the room, one or two 30 second microwave bursts may be needed to fully melt the chocolate chips.)
Pour the ganache into pretty 4 or 8 oz jars to store.

Notes

For a pour-able ganache to use as a cake drizzle: Add to piping bag once ganache is the consistency of a thick syrup.
For thick ganache to use on a cake: Place ganache in fridge to fully cool and it will become a thick mixture that is pipeable. Leave in fridge a minimum of 45 minutes or until it's the consistency you would like to pipe with. Add to piping bag when it reaches the consistency you prefer.
Did you know you can whip ganache? Yes, when it is in a still thin, but slightly thickened consistency, set it under your stand mixer on medium high and whip it. You can fill a pastry bag and pipe it with a star tip as a decorative trim on cookies and cakes!