Ingredients
34 cup milk (whole or 2%)
1 (6 ounce) chocolate crumb crusts, ready crust
1 teaspoon vanilla
34 cup Baileys Irish Cream
Method
Sources
📖
Recipe1M+
dataset
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Grade A bourbon vanilla beans for custards, ice cream, extracts
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Grade A bourbon vanilla beans for custards, ice cream, extracts
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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in saucepan, sprinkle gelatine over milk. let stand about 1 minute, then stir over low heat until gelatine is dissolved, about 5 minutes. add chocolate and continue cooking, stirring constantly until chocolate is melted, then stir in vanilla. remove from heat and stir occasionally, adding bailey's about 5 minutes after removal from heat. when mixture forms mounds when dropped from a spoon, fold in whipped topping and turn into crust. garnish with whipped topping and shaved chocolate curls if desired. chill at least 4 hours before serving.