Bailey’s Irish Cream Chocolate Sauce is a quick, easy indulgence. This homemade fudgy drizzle is perfect over ice cream, donuts, or even stirred into your morning cup of coffee.
Whenever I think of “Irish” food, I end up thinking of traditional dishes like Colcannon, the ever flavorful dual combo of corned beef & cabbage, Irish soda bread, or pretty much anything with Guinness in it.
While we hold those recipes near and dear to our foodie hearts, I always try to spice things up with something that is not the traditional norm.
For example, we’ve done Irish Pub Nachos and even Irish Potato Candy.
This yummy chocolate sauce is one of those nontraditional recipes.
It’s a little bit different, still with an Irish theme, and totally delicious.
Think thick and creamy fudge with laced Irish cream flavor.
It’s equal parts rich & indulgent while surprisingly easy to whip up with only 4 ingredients.
To make this you’ll need:
- Irish Cream Coffee Creamer– While Bailey’s creamer isn’t available in the US, other brands of refrigerated coffee creamer have an Irish Creme flavor. Use this.
- Cocoa powder– Go for a good quality here since this is what will give you the rich chocolate flavor.
- Corn syrup– To add extra sweetness, thin it out a bit, and make it glossy.
- Chocolate chips– Again, use good quality since the flavor is so important.
How to Make
Making this is very easy and yields delicious results that are better than any store bought syrup.
To do it, whisk together the creamer, powder, and syrup until smooth and completely incorporated in a medium mixing bowl.
Then, pour this mixture into a sauce pan and bring it to a boil, stirring constantly.
Once the mixture boils, reduce it to a simmer and let it simmer for 3-5 minutes, or just until thickened.
At this point, remove the pan from heat, and stir in the chocolate chips until the mixture is smooth.
Let the mixture cool 2-3 minutes before using.
If you don’t use it immediately, then store it in a sealed container in the fridge until ready to use.
If storing, heat the mixture up before serving so that it becomes pourable or spoonable.
How to Use
Honestly, there isn’t a sweet I can think of that wouldn’t taste even better dunked in this or drizzled with some on top.
Some of my favorite ways to use Irish cream chocolate sauce include:
- drizzled over ice cream
- a ganache icing for donuts, cakes, brownies, and other baked goods
- stirred into coffee
- as a dip for fruit
Tips and Tricks
- Can’t find Irish cream coffee creamer? Sub your favorite flavor.
- Make sure you remove the mixture from the heat before stirring in the chocolate chips. If you don’t you could scald the chocolate.
- Quality chocolate makes this even better! Get your favorite brand. I recommend Ghiradelli.
Other Irish Cream Desserts
Bailey’s Irish Cream Chocolate Sauce is a delicious addition to any dessert. Make it and enjoy!
Looking for other Irish cream desserts? Try these:
- Bailey’s Irish Cream Chocolate Truffles
- Shortcut Cake with Bailey’s Chocolate Frosting
- Irish Cream Bundt Cake with Bailey’s Glaze
If you’ve tried this BAILEY’S IRISH CREAM CHOCOLATE SAUCE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Bailey's Irish Cream Chocolate Sauce
- 1/2 cup Bailey's Irish coffee creamer or Bailey's Irish cream liquor
- 1/4 cup cocoa powder
- 1/4 cup corn syrup
- 1/3 cup chocolate chips
- In a medium sized mixing bowl, whisk together the creamer, powder, and syrup until smooth and completely incorporated.
- Pour this mixture into a sauce pan, or skillet, bring to a boil (stirring constantly) and then reduce to a simmer. Simmer for 3-5 minutes, or just until thickened.
- Remove the pan from heat, and stir in the chocolate, continuing to stir until smooth and completely incorporated.
- Let the mixture cool 2-3 minutes before using. Use immediately, or store in a sealed container in the fridge until ready to use. If storing, heat the mixture up before serving so that it becomes pourable/spoonable.
originally published March 5, 2018
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