Lisa's B52 Chocolate Shots Recipe lpatrin

• 1 cup heavy whipping cream
• 6 ounces of chopped semisweet chocolate
• 1/3 cup of Irish cream liqueur ( Baileys is preferred)
• 1 package of edible chocolate cordial cups ( 18 to a pack)
• 18 Chocolate covered espresso beans
• 1 tablespoon grated orange zest

1. Bring heavy whipping cream just to a boil and remove from heat.
2. Whisk in semisweet chocolate until smooth.
3. Whisk in Irish cream.
4. Place in a medium sized bowl and refrigerate for about 45-50 minutes until well chilled.
5. Using a stand or electric mixer beat ganache until it is thick and semifirm
6. stir in a pinch of grated orange zest ( not the whole tablespoon)
7. Fit a pastry bag with a large round tip ( size 9 or larger is recommended) and fill with ganache.
8. Pipe chocolate into the cordial cups filling almost to the top.
9. *I advise leaving the cordial cups in the plastic container that they were purchased in for filling.
10. This keeps them stable and prevents them from tipping or breaking.
11. Place a chocolate covered espresso bean on top of each filled chocolate cup and sprinkle with a small amount of orange zest.
12. Serve immediately or store in the refrigerator in a tightly covered container for up to two days.

heavy whipping cream, semisweet chocolate, irish cream, chocolate cordial, chocolate, orange zest

Taken from www.chowhound.com/recipes/lisas-b52-chocolate-shots-11410 (may not work)