Lisa's B 52 Chocolate Shots Recipe lpatrin

1. 1

   Bring the heavy whipping cream just to a boil in a small saucepan, remove from the heat.

2. 2

   Whisk in the semisweet chocolate until smooth.

3. 3

   Whisk in the liqueur.

4. 4

   Place in a medium size bowl and refrigerate for about 45 to 50 minutes until chilled but not firm.

5. 5

   Using an electric mixer, beat ganache until thick and semi firm.

6. 6

   Stir in a pinch of fresh orange zest.

7. 7

   Fit a pastry bag with a size 6 round tip and fill with ganache.

8. 8

   Pipe ganache into chocolate cordial cups, fill almost to the top.

9. 9

   Place a chocolate espresso bean on top of the ganache and sprinkle with a pinch of orange zest.

10. 10

    Serve immediately or place in the refrigerator a covered container until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.