Ingredients
Instructions
- This recipe works ONLY with bittersweet chocolate or semi-sweet chocolate.
- In a large mixing bowl, place chopped chocolate or chocolate callets and set aside.
- In a medium saucepan, add heavy cream. Over medium low heat, heat cream until bubbles form around the peripheral of the pan. DO NOT let cream come to a rolling bowl.
- Pour hot cream over chocolate. Cover with foil for 2 minutes.
- Using a whisk, gently stir the chocolate and cream together until full incorporated and chocolate is completely melted. Add Baileys Irish Cream and stir into incorporated.
- Cover with foil and let cool out on counter overnight.
Notes
Ganache can sit out unrefrigerated for 2 days. Refrigerated for 2 weeks. Frozen for 6 months.
Other liquors can be substituted for the Baileys Irish Cream.
If chocolate doesn’t fully melt, microwave on low for 15 second intervals, stirring between each 15 seconds.
The chocolate is the real star of this recipe. Use the best tasting coverture chocolate you can find. Callebaut is my personal favorite. Use what tastes good to you. Fine chocolates such as Lindt Chocolate can usually be found on the candy aisle at most grocery stores.