No Bake Milk Chocolate Bailey’s Truffle Cake.

Let’s chat about the biggest reason we should celebrate St. Patrick’s Day.

Booze

in

everything.

K k… and maybe that whole Irish heritage thing, but um… Irish heritage? I repeat: booze in everything.

I’ve got the genes to prove it.

Stout in cupcakes, whiskey in milkshakes, irish cream in cookies and… a big fat round truffle laced with liqueur. I made it just for you!

Actually.

That’s a semi-complete lie. I pretty much whipped it up for myself. THEN decided to share.

Made evident by the missing slice before I even started photographing. I could not wait another SECOND. Ants in my pants.

I dunno. I mean, I don’t even have any idea what to SAY.

It is like… the richest dessert ever. Obviously caps lock worthy. It’s totally insane. I’m not lying when I tell you that essentially? You are eating straight up ganache. Embrace it. Love it. Enjoy it. Eat more.

Especially since it’s topped with some fresh Bailey’s whipped cream to, you know… cut the richness.

It’s so good you will want to eat it off the floor. True story. Grab a fork.

Other than that? I’m speechless.

No Bake Milk Chocolate Bailey’s Truffle Cake

[only very slightly adapted from Heidi Swanson]

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 springform 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.

As you can see… that was just awful.

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Tagged as: bailey's irish cream, cake, chocolate, recipes