Baileys ganache

100 grams	sugar
20 grams	glucose syrup
40 grams	cream 35%
120 grams	Baileys
120 grams	dark chocolate
50 grams	butter

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.