Baileys Irish Cream Chocolate Ganache


  • 120 grams semi-sweet chocolate couveture
  • 80 grams Baileys Irish Cream liqueur
  • 40 grams heavy cream
  • 20 grams room temperature butter
  • 1/4 tsp vanilla extract


  1. Bring butter to room temperature. 

  2. Chop up chocolate into little chunks and place in a heat proof bowl.

  3. In a small sauce pan heat the Baileys Cream and the heavy cream together on medium heat.  Once you see steam and some bubbles form on the sides, immediately take off the heat. 

  4. Pour the hot cream onto the chocolate and wait for one minute. 

  5. Stir the mixture with a spatula to incorporate. 

  6. Add room temperature butter and stir to incorporate. 

  7. Add vanilla extract and stir to incorporate. 

  8. Place in the fridge to set before putting into a piping bag. (Approx. 30 min. to an hour)

Recipe Notes

  1. Alcohol in the liqueur does not fully evaporate from the boiling process. Take caution when serving to children, pregnant women, the elderly or those with compromised immune systems. 
  2. Never leave alcohol on unattended heat as this may cause a fire.