Let’s chat about the biggest reason we should celebrate St. Patrick’s Day.
Booze in everything.
Okay, maybe also Irish heritage, but mostly: booze in everything.
I’ve got the genes to prove it.
Stout in cupcakes, whiskey in milkshakes, Irish cream in cookies and a big, round truffle laced with liqueur. I made this one with you in mind.
Full disclosure: I mostly made it for myself, then decided to share. There was already a missing slice before I started photographing — I couldn’t wait another second.
This is about as rich as desserts get. It’s essentially pure ganache — silky, decadent, and unapologetically intense. Embrace it. Love it. Eat more.
To balance the richness, it’s topped with a fresh Bailey’s whipped cream that adds lightness and a complementary boozy note.
It’s so delicious you might feel like eating it off the plate. True story. Grab a fork.
No Bake Milk Chocolate Bailey’s Truffle Cake
Makes one 9-inch cake
Ingredients:
- 15 ounces good-quality milk chocolate
- 12 ounces heavy cream
- 4 ounces Bailey’s Irish Cream
- Butter, for the pan
- Extra milk chocolate for topping
Lightly butter a 9-inch springform pan and line the bottom with a round of parchment if desired. Chop the chocolate and melt it gently in a double boiler until just smooth. Warm the cream and Bailey’s together over low–medium heat until the mixture is very warm to the touch but not boiling. Pour the warm cream mixture over the melted chocolate and whisk continuously until perfectly smooth and fully combined, about five minutes. Pour the ganache into the prepared pan and refrigerate to set for at least six hours or overnight.
To serve, remove the springform ring, grate extra chocolate over the top or dust with cocoa powder, and spoon or pipe Bailey’s whipped cream alongside. For clean slices, warm a knife or spray it lightly with nonstick spray before cutting.
Bailey’s Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup Bailey’s Irish Cream
- 1–2 tablespoons powdered sugar, to taste
- 1/4 teaspoon vanilla extract
In a chilled mixing bowl, combine the cream, Bailey’s, and vanilla. Whip on high speed until soft peaks form, then add powdered sugar and whip just until medium-stiff peaks hold. Use immediately with the cake.
There you have it — a dangerously rich, wonderfully boozy dessert perfect for celebrating St. Patrick’s Day or any time you want to indulge.