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Irish Cream Ganache
Ingredients
  • 3/4 cup heavy cream
  • 1/4 cup glucose syrup corn syrup can be used, but see my note in the tips below
  • 1-3/4 cups dark chocolate chopped
  • 4 teaspoons softened butter
  • 2 tablespoons Irish Cream Liqueur
  • Premade chocolate molds available at candy/baking shops or online
Instructions
  1. Combine the heavy cream and glucose (or corn) syrup in a saucepan and bring to a boil.
  2. Pour the hot cream mixture on the chopped dark chocolate and let sit for 2 minutes in a bowl.
  3. Using a spatula, stir the mixture in small circles until it emulsifies.
  4. Stir the softened butter into the ganache until it's incorporated.
  5. Add the Irish Cream liqueur, stirring until the mixture is homogeneous.
  6. Pipe into premade chocolate molds.
  7. Chill for two hours.
Tips:
  1. If you can't locate glucose, you can substitute corn syrup. However, corn syrup has a higher water content so reduce the heavy cream to 2/3 cup. Be aware the candy may not set up as firm as the original recipe but if that happens, just keep the pieces refrigerated until ready to serve.
  2. Yields 60 - 100 pieces depending on size of candy molds.