Lisa’s B 52 Chocolate Shots

Prep Time: 10 min Inactive Prep Time: 1 hr 0 min Cook Time: 5 min Serves: 18 shots


  • 1 cup heavy whipping cream
  • 6 ounces chopped semisweet chocolate
  • 1/3 cup of Irish cream liqueur (recommended: Bailey’s Irish Cream)
  • 1 package edible chocolate cordial cups (18)
  • 18 chocolate covered espresso beans
  • 1 tablespoon fresh orange zest


Bring the heavy whipping cream just to a boil in a small saucepan, remove from the heat. Whisk in the semisweet chocolate until smooth.

Whisk in the liqueur.

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

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

Stir in a pinch of fresh orange zest.

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

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

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

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

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