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A pink sundae bowl filled with ice cream and Baileys sauce.

Chocolate Baileys Sauce

Boozy, rich and fudgy... this Baileys Chocolate Fudge Sauce is all kinds of crazy-amazing!!
5 from 1 vote
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Course: Sauces
Cuisine: Chocolate
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
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 see notes
  • 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
Ingredients Info:
  • Golden syrup - this (along with the brown sugar) helps to give the sauce a delicious caramel flavour. Golden syrup is a cane sugar syrup popular in Australian, New Zealand and British baking recipes. If golden syrup is not available where you live, you can replace it with corn syrup, honey or maple syrup.
  • Dark chocolate - I recommend using dark baking or cooking chocolate as it melts easily when added to the hot fudge sauce. Cadbury or Nestle are popular brands of cooking chocolate in Australia, but you can use any brand you prefer.
  • Baileys Irish Cream - you can make your own creamy Irish Cream liqueur or use the store-bought version.
More Recipe Tips: 
Reheating - once chilled in the fridge, the Baileys sauce will firm up. When you're ready to use the sauce, place the amount you'd like to use into a microwave-safe container and heat in the microwave in 30 second bursts until warmed.
Storing - store the Baileys sauce in an airtight container or a sealed bottle in the fridge for up to 1 month. This recipe is not suitable for freezing.

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