Boozy, rich and fudgy… this Baileys Chocolate Fudge Sauce is all kinds of crazy-amazing!!
If you’ve been reading my blog for a while, you might be familiar with a little Baileys Tim Tam Cheesecake Ball recipe that I posted last year. Yep, it was the recipe that went completely viral and crashed my entire site…. so I kinda have a love/hate relationship going on with it.
Anyway, that recipe got me thinking… You guys clearly really, really like Baileys! Or at least a lot of you do! And so, I decided to have a play around with my favourite Chocolate Fudge Sauce and turn it into a decadently rich boozy version. Fun times!
But seriously, you must make this. It’s just the most delicious thing ever. I still say that the best way to serve it is over a good old bowl of vanilla ice-cream, but you can be as creative as you like.
Actually, if I’m being honest, I just might have popped a scoop of ice cream on top of a slice of my favourite chocolate brownie and drizzled over this sauce the other day. I know, I know. No judging please!!
Ooh if you’re feeling super lovely, then make a big batch of this and give it to your friends. They will LOVE you for it!!
Are you a Baileys fan too? If so – check out my Homemade Baileys Irish Cream recipe too!
Baileys Chocolate Fudge Sauce - Conventional Method
Ingredients
- 250 g pouring cream
- 90 g brown sugar
- 3 tbs golden syrup
- 20 g butter
- 200 g dark cooking chocolate finely chopped
- 60 ml Baileys liquor
Instructions
- Place all of the ingredients (except for the dark chocolate and the Baileys) into a saucepan.
- Bring to the boil over a medium heat.
- Reduce heat to low and stir continuously for five minutes.
- Add the finely chopped dark chocolate and stir quickly.
- Remove from heat and continue to stir until the chocolate has completely melted.
- Add the Baileys liquor and stir well to combine.
- Pour into sterilised jars and keep refrigerated for up to a week.
Baileys Chocolate Fudge Sauce - Thermomix Method
Ingredients
- 200 g dark cooking chocolate finely chopped
- 250 g pouring cream
- 90 g brown sugar
- 3 tbs golden syrup
- 20 g butter
- 60 ml Baileys liquor
Instructions
- Chop dark chocolate by pressing Turbo 6-7 times.
- Add all remaining ingredients (except for the Baileys liquor).
- Cook on 100 degrees, Speed 2, 12 minutes (it will thicken on cooling).
- Stir the Baileys liquor through with a spatula.
- Pour into a sterilised jar and store in the fridge for up to a week.
Oh my gosh, this sounds absolutely to die for, Lucy! Over a bowl of good ol’ vanilla ice cream sounds amazing!!
Thank you so much!
Hmmm, taste-testing chocolate fudge sauces is probably the best way I can think of to pass time. And no judgement for brownie sundaes! It’s hard to beat brownies + ice cream + chocolate sauce 🙂
For sure!!
I’m just searching for the bottle of baileys now! YUM thanks so much for linking it to YWF too.
Haha enjoy!
thermo version of Bailey’s fudge sauce!! OMG you know what we like Lucy
Absolutely!