Heat the Cream:

In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer (do not boil).

Melt the Chocolate:

Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2–3 minutes to melt.

Stir Until Smooth:

Using a whisk or spatula, stir the mixture until the chocolate is fully melted and smooth.

Add Baileys Irish Cream:

Stir in the Baileys Irish Cream until fully incorporated and the ganache is silky and glossy.

Cool the Ganache:

Allow the ganache to cool to room temperature. For a thicker, pipeable consistency, let it chill in the refrigerator for about 1 hour.

Use as Desired:

Use the Baileys ganache as a filling for cakes, cupcakes, truffles, or as a rich topping for brownies and desserts.