No Bake Milk Chocolate Bailey's Truffle Cake
Total time: 15 minutes + overnight refrigeration
Yields: 1 9-inch cake
15 oz good quality milk chocolate
12 oz heavy cream
4 oz Bailey’s Irish Cream
butter, for pan
cocoa powder or grated milk chocolate for garnishing
Bailey's Whipped Cream
1 cup heavy whipping cream
1/4 cup Bailey’s Irish Cream
1-2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Lightly butter a 9-inch springform pan. You can place a round of parchment paper over the butter as well. Chop chocolate and heat in a double boiler until just melted. Heat cream and Bailey’s over low-medium heat until very warm to the touch, but not bubbling. Add melted chocolate to the cream mixture, and whisk continuously until it is completely smooth and combined – about 5 full minutes. Pour chocolate into pan and place in the refrigerator to chill for 6 hours, or overnight.
Before serving, make the whipped cream. In the bowl of your electric mixer, add heavy cream, vanilla extract and Baileys. Mix (using the whisk attachment or beaters) on high speed until peaks form, then add sugar and mix a little more.
Once ready to serve, remove the outside of the pan, grate additional chocolate over top or sprinkle with cocoa powder, then serve with Bailey’s whipped cream. Sprinkle more grated chocolate or cocoa powder. Slice with a warmed knife.