Irish Cream Chocolate SauceCourse: Chocolates
85 g (3 oz) dark chocolate, coarsely chopped
1/4 cup (60 ml) Irish cream
1/4 cup (60 ml) 35% cream
0.5 ml (1/8 tsp) cinnamon
Place the chocolate in a bowl.
In a small saucepan, bring the creams to a boil. Pour the hot liquid over the chocolate. Let melt for 2 minutes. With a whisk, mix the chocolate until the sauce is smooth and homogeneous. Add the cinnamon and mix. Let cool.
Serve Bailey’s chocolate sauce with gluten-free cinnamon donuts (see recipe), pancakes, waffles, or just ice cream.