Search This Blog

Tuesday, March 6, 2012

Chocolate & Bailey's Truffle Pudding

I have wonderful friends. They are kind and hilarious and always have my back. My friend Stephanie (Stephanie's Blog) is one such friend. She is always helping me dream up ways in which we can quit our day jobs and open up a bakery and spend our days cooking, eating, and feeding people. Yesterday, she sent me a recipe that had my name written all over it, knowing that if I happened to overlook it, I'd be devastated. Within 2 minutes, my shoes were on, keys in hand, and I was walking running out the door to the grocery store. Within 20 minutes, I was back home and cooking. I'm no psychologist (...), but I think I have a problem.

The original recipe described this as a no-bake cake that you slice. Well, if thats what I was going for, my attempt was disastrous. It was impossible to slice, did not hold shape, and had to be scooped into bowls. But then, after my first bite, I realized that sometimes when recipes don't work out the way you intended they actually turn out better than you could have ever imagined. This is a WINNER. Elegant, smooth, rich, flavorful, silk. Perfection. Recipe from How Sweet It Is.

15 ounces milk chocolate
12 ounces heavy cream
4 ounces (1/2 cup) Bailey's Irish Cream

Heat the cream and Bailey's in a medium saucepan over medium heat. Do not boil. Meanwhile, melt the chocolate in a double boiler or in the microwave, stirring every 15 seconds until just melted and smooth. Once the cream is heated, remove from heat and pour in the chocolate. Whisk until mixture is totally incorporated and smooth- this could take 3-5 minutes. Pour into a bowl and chill in the refrigerator for 6+ hours.

Once ready to serve, spoon into ramekins, wine glasses, or martini glasses with a dollop of Bailey's whipped cream on top!

1 cup heavy whipping cream
3 tablespoons Bailey's Irish Cream
2 teaspoons sugar

Using an electric mixer beat together the cream and Bailey's. Once thickened, slowly add the sugar and continue beating until finished.

No comments:

Post a Comment