½ cup (85 grams) finely chopped 70% cacao bittersweet chocolate
1½ tablespoons (22.5 grams) Irish cream*
Instructions
In a microwave-safe bowl, heat cream on high for 1 minute. Add chocolate, and let stand for 1 minute; stir to combine. Add coffee liqueur, and stir to combine. Fudge can be stored in an airtight container in refrigerator for up to 2 weeks; bring to room temperature before using.
Notes
*We used Baileys Original Irish Cream.
Recipe by Bake from Scratch at https://bakefromscratch.com/layered-meringue-terrine/