This will put a “kick” into any holiday party or wedding shower! What could be more fun than chocolate filled with liqueur flavored ganache? I made these for my daughter-in-law’s wedding shower and served them with candied orange peel. What a great combo. This Christmas, I substituted Godiva liqueur for Bailey’s Irish Cream and left out the orange zest. Espresso beans were replaced with strawberries. The chocolate cups can be found online or sometimes in the gourmet sections of Tuesday Morning or similar stores.
By Pat Savoie, originally by Lisa Patrin
Ingredients
1 cup heavy whipping cream
6 oz chopped semisweet chocolate
1/3 cup Bailey’s Irish Cream liqueur
1 pkg edible chocolate cordial cups (18)
1 Tbsp fresh orange zest
18 chocolate covered espresso beans (We found ours at Tony’s Pizza in Lake Charles!)
Method
Bring the cream just to a boil in a small saucepan. Remove from heat.
Whisk in chocolate until smooth.
Whisk in liqueur.
Place in bowl and refrigerate 45 minutes until chilled, but not firm.
Using and electric mixer, beat ganache until thick and semi firm.
Stir in a pinch of orange zest.
Fit a pastry bag with a size 6 round tip and fill with ganache.
Pipe ganache into chocolate cordial cups almost to the top.
Sprinkle with orange zest and place a chocolate espresso bean on top of each cup.
Refrigerate until ready to serve.
Savoie Secrets: It's a Family Recipe 