July 2, 2015
Recipe courtesy of the incredibly talented Sugar & Snapshots, found at: http://bit.ly/OsV44Z
4 oz of Bittersweet Chocolate (70% cocoa), finely chopped
4 oz (1/2 cup) of Heavy Cream
1 tbsp of Butter at Room Temperature
3 tbsp of Jameson Irish Whiskey
Place the chocolate and butter in a bowl.
In a saucepan or microwaveable cup bring the cream to a boil. Pour the hot cream over the chocolate and butter.
Leave untouched for 2 minutes, then stir until thick and glossy.
Add in the whiskey and stir to incorporate.
Refrigerate for 5 minutes, and stir.
Repeat this until the ganache is cool but not solid. It should resemble a thick chocolate sauce.
Place the cupcakes in freezer for 10 minutes before dipping the cupcakes into the ganache.
When adding the ganache to the cupcakes, dip them to the brim of the wrapper and allow excess to drip off.
Allow cupcakes to dry for 1 hour before adding frosting.