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Baileys ganache

100 grams


20 grams

glucose syrup

40 grams

cream 35%

120 grams


120 grams

dark chocolate

50 grams


First heat up a saucepan and add the sugar. Now caramelize this on a medium heat. Meanwhile mix the glucose syrup with the cream and the baileys. Bring this to a boil when the caramel is almost golden. Once it’s nice and golden add the hot Baileys mixture to caramel. Do this slowly and while stirring. Then turn of the heat and add the dark chocolate and the butter. Now emulsify this with a hand blender. Then transfer it into a piping bag and keep it out of the fridge for later.

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