Thursday, July 16, 2015

Baileys Irish Cream Dark Chocolate Sauce

Up North you can turn up the silence of divinity.
-Jimmy Brandmeier
Baileys Irish Cream Dark Chocolate Sauce
Cook's notes:
You don't need a St. Patrick's Day party or another festive occasion to serve this dark chocolate sauce made with Baileys Irish Cream. I just needed my neighbor giving me several pints of fresh raspberries. There's nothing better with raspberries than chocolate. Oh, my, the taste is incredible and it spoons on thick like a fudge topping. You can store it in refrigerator in a covered container. The sauce can be reheated and thinned out adding more cream.  The recipe makes about 1-1/4 cups of sauce and would be great spooned over angel food or pound cake. 
I guarantee you'll be licking the pan!
  • 3 TB. heavy cream
  • 1/4 cup Baileys Irish Cream
  • 3 oz. dark chocolate
  • 2 cup confectioners sugar
  • 1/4 tsp. kosher salt
  • Whisk confectioners sugar and salt together. Set aside.
  • In a saucepan whisk Baileys and cream together. Heat on medium low just until boiling. 
  • Break up chocolate squares and let pieces sit two minutes in hot mixture. Whisk to combine chocolate and cream mixture. 
  • In same saucepan add confectioners sugar/salt 1 cup at a time.  Whisk to blend. If mixture is too thick add cream tablespoons at a time.   

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