Baileys Chocolate Sauce
Boozy, rich and fudgy... this Baileys Chocolate Sauce is all kinds of crazy-amazing!!
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Servings: 16 serves
Calories: 184kcal
Equipment
- Stove-top or Thermomix
Ingredients
- 250 g cream thickened or pouring cream
- 90 g brown sugar light or dark
- 3 tbs golden syrup
- 20 g butter
- 200 g dark cooking chocolate grated
- 60 ml Baileys Irish Cream liqueur
Instructions
Conventional Method
- Place all of the ingredients (except for the dark chocolate and Baileys liquer) into a saucepan.
- Bring to the boil gently over a medium heat.
- Reduce heat to low and stir continuously for five minutes.
- Add the grated dark chocolate and stir quickly.
- Remove from heat and continue to stir until the chocolate has completely melted.
- Add the Baileys liqueur and stir well to combine.
- Pour into sterilised jars, seal and keep refrigerated for up to a 1 month.
Thermomix Method
- Chop dark chocolate by pressing Turbo 6-7 times.
- Add all remaining ingredients (except for the Baileys liqueur). Cook for 12 minutes, 100 degrees, Speed 2 (Note: the sauce will thicken on cooling).
- Stir the Baileys liqueur through with a spatula.
- Pour into sterilised jars, seal and store in the fridge for up to 1 month.
Notes
RECIPE NOTES & TIPS:
- Use good-quality dark chocolate – The better the chocolate, the richer the sauce! Cooking chocolate or a high-quality block of dark chocolate will give you a glossy, velvety finish.
- Don’t rush the heating – Keep the heat at medium to low and stir continuously. Boiling too hard can cause the cream to split or the sugar to crystallise.
- Add the Baileys last – Always stir in the Baileys off the heat. This keeps the flavour bold and stops the alcohol from evaporating.
- Sterilise your jars or bottles – If you’re planning to gift your sauce or store it for the full month, sterilise your jars first to keep it fresh and safe to eat.
- Storage is key – Keep the sauce in an airtight jar or sealed bottle in the fridge for up to 1 month. It will firm up in the fridge, so just warm what you need before serving.
- Reheating without splitting – Pop some sauce into a microwave-safe bowl and heat in 30-second bursts, stirring in between, until warmed and smooth.
- This one’s not freezer-friendly – Freezing changes the texture of cream-based sauces, and therefore it is unsuitable to freeze.
Nutrition
Calories: 184kcal | Carbohydrates: 16g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 19mg | Potassium: 109mg | Fiber: 1g | Sugar: 12g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
