Baileys Irish Cream Panna Cotta with Chocolate Sauce Recipe
Introduction
This Baileys Panna Cotta is a creamy, decadent dessert that combines the smoothness of Irish cream with a rich vanilla-infused cream base. Finished with a luscious caramel chocolate sauce, it’s perfect for a special occasion or anytime you want to impress your guests.
Ingredients
- 100 ml Baileys Irish cream
- 350 ml heavy cream
- 60 g castor sugar
- 1 tsp vanilla extract
- 1¼ tsp powdered gelatine
- 40 ml cold water
- 60 ml evaporated milk
- 140 g caramel chocolate chips
Instructions
- Step 1: Add the powdered gelatine and cold water to a small bowl. Stir to combine and let it soak for a few minutes until the gelatine has softened.
- Step 2: In a medium saucepan over low heat, add the heavy cream, vanilla extract, castor sugar, and Baileys Irish cream. Stir occasionally until the sugar dissolves, then remove from heat. Do not let it boil.
- Step 3: Stir the softened gelatine into the warm cream mixture until fully melted and combined.
- Step 4: Pour the panna cotta mixture evenly into 4 moulds or glasses. Cover each with plastic wrap and refrigerate overnight to set.
- Step 5: To make the sauce, heat evaporated milk and caramel chocolate chips in a small pot over medium heat. Stir occasionally until the chocolate has melted, then remove from heat and pour into a serving jar.
- Step 6: To serve, dip the bottom of each mould into warm water for a few seconds to loosen the panna cotta. Invert onto plates and drizzle with the warm chocolate sauce. Optionally, add sliced strawberries for a fresh touch.
Tips & Variations
- For a firmer set, add an extra ¼ tsp of gelatine.
- Replace caramel chocolate chips with dark or milk chocolate chips for a different flavor.
- Try adding a splash of espresso to the cream mixture for a coffee twist.
Storage
Store any leftover panna cotta covered in the refrigerator for up to 3 days. Keep the chocolate sauce in a sealed container at room temperature or refrigerated and gently warm before serving. Avoid freezing, as it can alter the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use gelatine sheets instead of powdered gelatine?
Yes, you can substitute gelatine sheets by soaking them in cold water until soft, then dissolving them into the warm cream mixture. Use about 4 sheets to replace 1¼ tsp powdered gelatine.
What can I use if I don’t have Baileys Irish cream?
You can substitute Baileys with any other Irish cream liqueur or replace it with an equal amount of heavy cream for a non-alcoholic version, though it will alter the flavor slightly.
PrintBaileys Irish Cream Panna Cotta with Chocolate Sauce Recipe
A luscious and creamy Baileys Panna Cotta dessert featuring a smooth Baileys Irish cream-infused panna cotta set with gelatin, topped with a rich caramel chocolate sauce. Perfect for an indulgent treat or special occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Panna Cotta
- 100 ml Baileys Irish cream
- 350 ml heavy cream
- 60 g castor sugar
- 1 tsp vanilla extract
- 1¼ tsp powdered gelatine
- 40 ml cold water
Chocolate Sauce
- 60 ml evaporated milk
- 140 g caramel chocolate chips
Instructions
- Prepare Gelatin: Add the gelatine powder and cold water to a small bowl, stirring to combine. Let it soak for a few minutes until the gelatine blooms and absorbs the water.
- Heat Cream Mixture: In a medium saucepan over low heat, combine the heavy cream, vanilla extract, castor sugar, and Baileys Irish cream. Stir occasionally and gently heat the mixture until the sugar dissolves but do not let it boil. Remove from heat once sugar is fully melted.
- Incorporate Gelatin: Add the bloomed gelatine to the warm cream mixture and stir thoroughly until the gelatine has completely melted and is evenly mixed.
- Set Panna Cotta: Pour the panna cotta mixture evenly into 4 moulds or glasses. Cover each with plastic wrap and place them in the refrigerator to chill and set overnight.
- Make Chocolate Sauce: In a small pot over medium heat, combine the evaporated milk and caramel chocolate chips. Stir occasionally until the chocolate has melted completely. Remove from heat and transfer the sauce to a serving jar.
- Serve: To unmold the panna cotta, briefly dip the bottoms of the moulds in warm water for a few seconds to loosen the dessert. Tip each panna cotta onto a serving plate. Serve topped with the warm caramel chocolate sauce and optionally garnish with sliced strawberries.
Notes
- Do not boil the cream mixture to prevent curdling and maintain smooth texture.
- Allow the panna cotta to set overnight for the best firmness and texture.
- Warming the mould bottom helps unmold the panna cotta cleanly without breaking.
- For an extra touch, garnish with fresh berries or a sprinkle of cocoa powder.
- Use good quality Baileys and chocolate for richer flavor.
Keywords: Baileys Panna Cotta, Baileys dessert, creamy panna cotta, caramel chocolate sauce, gelatin dessert
