Irish Whiskey Ganache
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
16 ounces bittersweet chocolate1 1/3 cups heavy cream4 tablespoons butter, room temperature cute into small cubes¼ Cup Irish Whiskey
Filling Instructions:
Chop the chocolate or use chips, transfer it to a heatproof bowl.
Heat the cream in a double broiler until simmering, then add chocolate. Stir until smooth. This is a gentle heating, don't try to rush it. Remove from heat.
Add the butter and whiskey and stir until combined.
Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). You do not want the ganache to cool unevenly. The stirring keeps your ganache smooth and easy to pipe.
The ganache will be solid enough to stir into a ball, soft enough to be creamy. This takes about an hour. While it is cooling, make your icing.
Fill the cupcakes:
Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. I used a 16" bag using the bags cut end as my tip. It fits directly into the well of the cake making filling very quick.
If you do not have a pastry bag use a gallon size freezer bag, snipping off the end to make a 1" opening.
Serving Size: Fills 24 cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user CAKESBYCAROLINE.
Chop the chocolate or use chips, transfer it to a heatproof bowl.
Heat the cream in a double broiler until simmering, then add chocolate. Stir until smooth. This is a gentle heating, don't try to rush it. Remove from heat.
Add the butter and whiskey and stir until combined.
Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). You do not want the ganache to cool unevenly. The stirring keeps your ganache smooth and easy to pipe.
The ganache will be solid enough to stir into a ball, soft enough to be creamy. This takes about an hour. While it is cooling, make your icing.
Fill the cupcakes:
Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. I used a 16" bag using the bags cut end as my tip. It fits directly into the well of the cake making filling very quick.
If you do not have a pastry bag use a gallon size freezer bag, snipping off the end to make a 1" opening.
Serving Size: Fills 24 cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user CAKESBYCAROLINE.
Nutritional Info Amount Per Serving
- Calories: 140.5
- Total Fat: 12.5 g
- Cholesterol: 14.2 mg
- Sodium: 16.2 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.3 g
- Protein: 1.5 g
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