- Heat the cream to 176F (80C), pour the chocolate over it, and let it stand for 15 seconds.
- Then pierce with a blender until homogeneous.
- Add the cold butter and Baileys, and pierce again.
- Cover the ganache with film in contact, and put in the fridge for 6-8 hours.
- Then you can whip it a little with a mixer, and transfer to a pastry bag.
- Pipe the ganache on macaron shells, and put in the fridge for 12 hours to soak.