Baileys Irish Cream-Stuffed Chocolate Bar Recipe
Prep Time:
4 hours, 10 minutes
Cook Time:
15 minutes
Servings:
6 Chocolate bars
Ingredients
  • ⅓ cup heavy cream
  • ¼ cup Baileys Irish cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 ounces white chocolate
  • 12 ounces semi-sweet chocolate, divided (plus extra, as needed)
Directions
  1. To make the filling, combine the heavy cream, Baileys Irish cream, vanilla, and salt in a saucepan. Cook on medium heat until it starts to simmer.
  2. Pour the liquid over the white chocolate and let it sit for 30–60 seconds.
  3. Blend with an immersion blender until smooth.
  4. Cover with plastic film, allowing the film to touch the surface of the mixture. Transfer to the fridge to set for at least 4 hours and up to overnight.
  5. To begin tempering the chocolate, add 8 ounces of the semi-sweet chocolate to a bowl and place it over simmering water. Melt the chocolate until it reaches no more than 115 F.
  6. Remove from the heat and add 2 ounces of unmelted chocolate to temper the melted batch. Whisk continuously.
  7. This should bring the chocolate temperature down to 82–84 F. If not, add more unmelted chocolate and continue whisking. This can take about 15 minutes.
  8. Place the bowl over the steaming water again to bring the temperature up to 89–91 F. At this point, the chocolate is tempered and ready to use. (If you'd like to skip the tempering process, you can just melt the chocolate and fill the mold right away.)
  9. Fill a chocolate mold with some of the tempered chocolate.
  10. Remove the extra by turning the mold over a piece of parchment paper and shaking or tapping it off. Place the mold in the fridge for a couple of minutes to firm up the chocolate.
  11. When the filling is ready, transfer it to a pipping bag and cut the end off.
  12. Pipe the filling into the chocolate cavities, smoothing the filling out with a rubber spatula.
  13. Pour the remaining melted chocolate over the filling and spread it with a spatula to seal the bottom. (If you need to temper the chocolate again, repeat steps 5–8.) Place the tray in the fridge for 2–3 minutes to firm up.
  14. Remove from the fridge, flip the mold over to release the chocolate bars, and enjoy.