I don’t think I need to introduce these too much. I changed the original recipe a little by not adding the orange zest. The cordial cups were a bit tricky to make, but it was fun trying it out.
Lisa’s B 52 Chocolate Shots
1 Cup Heavy Whipping Cream
6 oz chopped Semisweet Chocolate
1/3 Cup Bailey’s Irish Cream
18 Cordial Cups (you can either buy or make these. I made them and followed these directions.)
Bring the heavy whipping cream just to a boil in a small saucepan, remove from the heat. Whisk in the semisweet chocolate until smooth. Whisk in the liqueur. Place in a medium size bowl and refrigerate for about 45 to 50 minutes until chilled but not firm. Using an electric mixer, beat ganache until thick and semi-firm (cover mixer with towel when doing this to prevent a splatter fest). Fit a pastry bag with a size 6 round tip and fill with ganache. Pipe ganache into chocolate cordial cups, fill almost to the top. Serve immediately or place in the refrigerator in a covered container until ready to serve.