Whipped Chocolate Ganache with Irish Cream

This Whipped Chocolate Ganache with Irish Cream has such a rich taste and velvety texture. It is an absolutely irresistible filling or frosting for cakes or cupcakes. And the best part – it takes just minutes to put together (not counting in the wait time to chill the ganache)!

You can make it with 4 simple ingredients: white chocolate, whipping cream, your favourite Irish cream & a bit of gelatine.

This frosting is great for chocolate cupcakes. Or, you can pair it with whipped chocolate ganache with walnuts and nice and crunchy walnut cake layers.

Ingredients

240 g (1 1/2 cups) white chocolate* callets/chips
300 ml (1 1/3 cups) whipping cream
100 ml (7 Tbsp) Irish whiskey cream – I used Baileys
7 g gelatine powder softened in 80 ml (1/3 cup) water
1 tsp of instant coffee powder (optional) – if you want a touch of coffee flavour and a more brownish colour for your frosting

The quantities in this recipe will make enough ganache to fill an 18 cm – 20 cm (7’’ – 8’’) cake with two layers of filling.

Notes:

*All chocolate should be a good-quality baking or couverture chocolate.

Directions

First, soften the gelatine in 80 ml (1/3 cup) of water for 10 minutes.

In the meantime, heat the whipping cream in a heavy-bottomed saucepan (or in a bowl over a pot of boiling water) until it almost comes to a boil. Add the chocolate and let it sit for 5 minutes before stirring it slowly with a spoon or spatula. Stir slowly until all the chocolate is melted.

Then, melt the softened gelatine in the microwave a few seconds until all the granules are dissolved. Pour it over the chocolate and mix.

Pour the Irish cream over and mix well to combine.

Add the instant coffee as well if you’re using it and mix well.

If you still have unmelted pieces of chocolate you can mix everything with an immersion blender for a few seconds in order to achieve a perfectly emulsified ganache.

Place plastic foil directly on the ganache so that there is no air trapped inside which will cause a skin to form on top.

Chill it in the fridge until cold, at least 6 hours or overnight.

Lastly, beat the mixture with a mixer on high speed until medium-firm peaks form when beaters are lifted.