A simple ganache can be used in so many different ways. Perfect for topping cakes, creating drips, filling tarts, or even making truffles. This Bailey’s Ganache is delicious and really easy to adapt.
I love both ganache, and Bailey’s, so really Bailey’s chocolate ganache is a must.
Bailey’s is perfect for ganache because it’s creamy. It’s easy to add without worrying about texture, and it always tastes great.
In this post, I’ve included recipes for dark, milk and white chocolate Bailey’s ganache. The recipes do vary slightly because the different cocoa levels in different types of chocolate mean that you need to adjust the ratio slightly for the same sticky ganache texture.
I use a lot more white chocolate than I do dark.
You can also adjust the quantities slightly if you want different textures. Adding more chocolate for a thicker, firmer Irish Cream ganache, like for truffles and tarts, and more cream for a runnier ganache, perhaps for drip cakes or drizzles.
Another option is adding more Bailey’s (other non-branded Irish Cream Liqueurs are great too!) for a stronger taste. I like quite a mild flavour, but you can absolutely add more Bailey’s, and use less cream for a stronger flavour if you prefer.
Ganache with Bailey’s Cream
Firstly, this is my favourite Bailey’s Ganache recipe!
Bailey’s extra thick cream is delicious, I love it with a mince pie, but it’s also absolutely perfect for making a simple Bailey’s Ganache at home.
It’s very thick, so if your ganache is too stiff for what you want it for, I recommend a splash of Bailey’s or milk to thin it out a little.
For Bailey’s Ganache with Bailey’s Cream you need:
400g Dark or milk chocolate with 400ml Bailey’s extra thick cream
or
400g White Chocolate with 200ml Bailey’s extra thick cream
In both cases, break the chocolate into small pieces (or use chocolate chips) and place it in a mixing bowl. Then, very carefully heat the cream in a small pan, or the microwave, stirring often and taking care not to let it boil or catch to the bottom of the pan.
Pour the warm to the touch cream over the chocolate and stir well, until it’s all melted together.
For things like truffles, which need a firmer ganache, set in the fridge for a few hours.
If you are using your Bailey’s Ganache to drizzle and you want it to be pourable leave on the side to come to room temperature before using. If it’s too thick, stir through a little cream or Bailey’s.
Dark Chocolate Bailey’s Ganache
If you haven’t got any Bailey’s Cream, or prefer to use the liquid Bailey’s Irish Cream instead these recipes are great. For Dark or milk chocolate Bailey’s Ganache, you need:
- 400g Dark Chocolate/Milk Chocolate
- 350ml Double Cream (heavy cream)
- 50ml Bailey’s
You can also use a combination of milk and dark if you prefer.
White Chocolate Bailey’s Ganache
White chocolate is very different. It’s harder to melt, breaks down easily when you melt it too quickly and isn’t really chocolate. It’s also very sweet.
To get the same kind of texture I use much more chocolate. For my white chocolate and Bailey’s Ganache I use:
- 300g White Chocolate
- 75ml Double Cream
- 25ml Bailey’s
How to Make Bailey’s Ganache
Break the chocolate up into small squares, or use chocolate chips, and place in a bowl.
Gently heat the cream and Bailey’s in the microwave, or a small pan over a medium heat on the hob, stirring often, taking care not to let it boil.
Pour the hot-to-the-touch cream over the chocolate and stir until it’s all melted.
For a firmer ganache, set it in the fridge for at least 2 hours before using.
For drizzles, or anything pourable leave on the side to cool to room temperature, so that it doesn’t melt your cake or chocolate. If it’s too thick, you can stir through a little extra cream or Bailey’s.
Making Bailey’s Truffles
To make Bailey’s Truffles from Bailey’s Chocolate Ganache, use equal parts chocolate and liquid, and leave to set in the fridge for a few hours until firm.
Use a spoon or melon baller to scoop out balls of ganache. Use your hands to shape them into balls, place them on baking paper and return them to the fridge for an hour (they’ll melt a little while you are handling them).
To finish, dip and roll in slightly cooled melted milk chocolate before returning to the fridge to set fully. I like to drizzle my Bailey’s Truffles in melted white chocolate for a cool finish.
What Can You Do with Bailey’s Ganache?
The best thing about any ganache recipe is that you can do so much with it. Some things that you can use your bailey’s ganache for include:
- Use Bailey’s ganache for cake filling
- Topping a cake instead of icing
- Bailey’s cupcake filling, or to-top cupcakes
- Drizzling over Brownies
- Making Chocolate Pots
- Truffles
- Trifle
- Bailey’s Tart
- Cheesecake with Ganache Topping
Just remember to use equal parts for a firmer ganache (with milk or dark chocolate, you’ll need more chocolate for white!) but more liquid if you need it to be runnier for your recipe.
Bailey’s Ganache
Ingredients
- 400 g Dark Chocolate/Milk Chocolate (or a combination)
- 350 ml Double Cream (heavy cream)
- 50 ml Bailey’s
Instructions
- Break the chocolate up into small pieces and place in a mixing bowl.
- Carefully heat the cream and Bailey’s in a small pan on the hob, taking care not to let it catch or boil and stirring constantly.
- Once the cream is hot to the touch, pour it over the chocolate and stir until it’s completely melted.
- Leave to cool before using.
Notes
- If you want to use ganache to make truffles, or anything with a fairly firm ganache, set in the fridge for at least 2 hours.
- If you want a pourable ganache just leave on the side to cool to room temperature. If it’s too thick, you can stir through a little extra cream or Bailey’s.
- You can also heat your cream in the microwave in short bursts, stirring in between.
- If you are using white chocolate, use 300g White chocolate, 75ml Cream and 25 ml Bailey’s.
- For a stronger Bailey’s flavour, add more and reduce the cream by the same amount.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
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