master-cooks | Baileys Irish Cream Stuffed Chocolate Bar Recipe

Indulge in the decadent fusion of rich chocolate and creamy liqueur with a Baileys Irish Cream-stuffed chocolate bar. This delightful treat combines the smooth, velvety texture of Baileys Irish Cream with the luxurious richness of chocolate, creating a truly irresistible dessert. Begin by melting high-quality dark or milk chocolate until it's silky and smooth, then pour a portion into a mold to form the base layer. Allow this to set slightly before preparing the Baileys filling. For the filling, blend Baileys Irish Cream with cream cheese or mascarpone, adding a touch of powdered sugar for sweetness and cornstarch for stability. Whip the mixture until it reaches a soft, fluffy consistency. Once the chocolate base is partially set, spoon the Baileys filling into the center, ensuring an even distribution. Top off the creation with another layer of melted chocolate, sealing the creamy center within its rich embrace. Refrigerate the bars until they are fully set, allowing the flavors to meld and the texture to firm up. Once ready, pop them out of the mold, and enjoy the luscious combination of chocolate and Baileys in every bite, perfect for a sophisticated dessert or an indulgent treat.

Gather all of the ingredients for the Baileys Irish cream-stuffed chocolate bar recipe

To create these chocolate bars, you only require six ingredients: heavy cream, Baileys Irish cream, vanilla extract, salt, white chocolate, and semi-sweet chocolate.

Step1: Make the filling

To prepare the filling, mix the heavy cream, Baileys Irish cream, vanilla, and salt in a saucepan. Heat over medium until it begins to simmer.

Step 2: Melt the chocolate

Drizzle the liquid over the white chocolate and allow it to rest for 30 to 60 seconds.

Step 3: Blend the filling

Puree using an immersion blender until creamy.

Step 4: Let the filling set

Wrap with plastic wrap, ensuring it makes contact with the mixture's surface. Place in the refrigerator to chill for a minimum of 4 hours, or up to overnight.

Step 5: Melt some of the chocolate

To start tempering the chocolate, place 8 ounces of semi-sweet chocolate in a bowl and set it over a pot of simmering water. Heat the chocolate until it melts and reaches a maximum temperature of 115°F.

Step 6: Add more chocolate

Take it off the heat and incorporate 2 ounces of unmelted chocolate to temper the melted mixture. Whisk constantly.

Step 7: Continue cooling

This should lower the temperature of the chocolate to 82–84°F. If it doesn't, incorporate additional unmelted chocolate and keep whisking. This process may take around 15 minutes.

Step 8: Finish tempering the chocolate

Position the bowl over the simmering water once more to raise the temperature to 89–91°F. At this stage, the chocolate is properly tempered and ready for use. (If you prefer to bypass the tempering process, you can simply melt the chocolate and fill the mold immediately.)

Step 9: Fill a chocolate mold

Pour some of the tempered chocolate into a chocolate mold.

Step 10: Remove the extra chocolate

Eliminate the excess by flipping the mold onto a sheet of parchment paper and gently shaking or tapping it to release. Then, put the mold in the refrigerator for a few minutes to allow the chocolate to set.

Step 11: Fill a piping bag with the filling

Once the filling is prepared, place it into a piping bag and snip off the tip.

Step 12: Fill the chocolates

Transfer the filling into the chocolate molds, using a rubber spatula to smooth it out.

Step 13: Cover the filling

Drizzle the leftover melted chocolate over the filling and use a spatula to smooth it out, sealing the bottom. (If you need to re-temper the chocolate, follow steps 5–8 again.) Put the tray in the refrigerator for 2–3 minutes to allow it to set.

Step 14: Enjoy

Take the mold out of the fridge, turn it upside down to release the chocolate bars, and savor the treat.

What are some other creative filling options for homemade chocolate?

When it comes to inventive filling choices, the options are limitless. In addition to Baileys, other liqueurs like Kahlua, Amaretto, or Frangelico make excellent alternatives. Mixing nut butters with chopped nuts—consider hazelnuts, almonds, or pistachios—alongside dried fruits such as apricots, cherries, strawberries, bananas, or cranberries can yield a delightful and intricate filling. Caramel is a common ingredient in chocolate, but pairing it with liqueurs, chopped nuts, or even herbs and spices can introduce an intriguing twist with surprising flavors.

Various ganache flavors serve as ideal fillings, offering a creamy and rich texture that pairs beautifully with a crunchy chocolate shell. You can create ganache using dark, milk, or white chocolate, and for an extra kick, incorporate liqueurs, chopped nuts, candied fruits, or even crispy bacon bits. Marshmallow filling is another unique and tasty option. You can flavor the marshmallow with a range of options, including vanilla, berries, chocolate, or coffee. Don’t hesitate to experiment and discover your favorite combinations!

Can I make chocolate without a chocolate mold?

Don’t let the lack of chocolate molds hold you back from making chocolate bars. There are plenty of alternative methods to create them, even if they don’t have the traditional bar shape. One option is to use silicone molds, which come in various shapes and sizes and are quite affordable. Their flexibility makes it easy to pop the chocolate out once it’s set. Ice cube trays can also serve as a great alternative.

If you don’t have either of these, simply line a small baking tray with parchment paper and pour the chocolate mixture over it. Allow it to chill in the fridge or freezer until firm, then cut the large slab into bars of your preferred size and dip each one in tempered chocolate. Return the bars to the fridge for a few more minutes to let them set. Remember, you can also transform your chocolate bars into bonbons or individual bites!

Baileys Irish Cream-Stuffed Chocolate Bar Recipe