makes one 9-inch cake
15 ounces good quality milk chocolate
12 ounces heavy cream
4 ounces Bailey’s Irish Cream
butter, for pan
extra milk chocolate for topping
Lightly butter a 9-inch spring-form pan. I also placed a round of parchment paper on top of the butter. Chop chocolate and heat in a double boiler until just melted. Heat cream and Bailey’s over low-medium heat until very warm to the touch, but not bubbling. Add melted chocolate to the cream mixture, and whisk continuously until it is completely smooth and combined – about 5 full minutes. Pour chocolate into pan and place in the refrigerator to chill for 6 hours, or overnight.
Once ready to serve, remove the outside of the pan, grate additional chocolate over top or sprinkle with cocoa powder, then serve with Bailey’s whipped cream. I found it easiest to slice with a warmed knife or a knife sprayed with nonstick spray.
Bailey’s Whipped Cream
1 cup heavy whipping cream
1/4 cup Bailey’s Irish Cream
1-2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
In the bowl of your electric mixer, add cream, vanilla and Baileys. Mix (using the whisk attachment or beaters) on high speed until peaks form, then add sugar and mix a little more.
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