Total Time: 1 hour 15 minutes
Prep. Time: 10 minutes
Cook. Time: 5 minutes
Makes: 18 shots
Ingredients:
• 1 cup heavy whipping cream
• 6 ounces (170 g) chopped semisweet chocolate
• ⅓ cup of Irish cream liqueur (recommended: Bailey's Irish Cream)
• 1 package edible chocolate cordial cups (18)
• 18 chocolate covered espresso beans
• 1 tablespoon fresh orange zest
Method:
- Bring the heavy whipping cream just to a boil in a small saucepan, remove from the heat.
- Whisk in the semisweet chocolate until smooth. Whisk in the liqueur.
- Place in a medium size bowl and refrigerate for about 45 – 50 minutes until chilled but not firm. Using an electric mixer, beat ganache until thick and semi firm.
- Stir in a pinch of fresh orange zest. Fit a pastry bag with a size 6 round tip and fill with ganache.
- Pipe ganache into chocolate cordial cups, fill almost to the top. Place a chocolate espresso bean on top of the ganache and sprinkle with a pinch of orange zest.
- Serve immediately or place in the refrigerator a covered container until ready to serve.
http://www.foodnetwork.com/recipes/emeril-lagasse/lisas-b-52-chocolate-shots-recipe/index.html