Subscribe to our newsletter for 10% off your first online retail order

280 ml fresh cream (35% fat)
20 ml Baileys liqueur
320 g good-quality milk chocolate


300 ml fresh cream (35% fat)
1 tbsp Baileys liqueur


250 g good-quality dark chocolate
3 balloons
baking paper or a ziplock bag
sticky tape


1 packet butternut snap biscuits



  1. Combine the cream with the liqueur. Melt the milk chocolate until it is completely melted and warm (between 55 and 60°C). Fold a small amount of the cream through the chocolate and then mix through the remaining cream.



  1. Add the liqueur to the cream and fully whip in a stand mixer. Set aside in the fridge until required.



  1. Prepare a paper piping cone by folding a piece of baking paper to create a triangle shape. Roll the baking paper around your finger until you reach the centre and twirl it until the ends meet, and fold the end in to secure it. Alternatively, you can use a ziplock bag.
  2. Blow up a balloon big enough to create a bowl-shaped top (it should be bigger than the bowl you are setting it in). Place the balloon into a jug or cup and secure it with sticky tape.
  3. Melt the chocolate, or temper it first if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
  4. Place the melted chocolate in the paper piping cone or a ziplock bag. Cut a small amount off the tip and pipe the chocolate onto the surface of the balloon in a swirling motion. Using a blunt knife, mark a line with around the base of the chocolate before it sets to ensure you have a straight finish. Allow to set in the fridge for 5 minutes.
  5. Deflate the balloon by nipping it with the scissors close to the tie and let it deflate slowly. Remove the balloon from the cup and remove the chocolate cage. Keep at room temperature (not above 24°C) prior to using.



  1. Line an 18cm bowl with plastic wrap. Place a little bit of chocolate cream into the bowl. Add a layer of biscuits on top of the cream, followed by a layer of chocolate cream. Add another layer of biscuits. Repeat the layers until you reach the top of the bowl.
  2. Place in the freezer for 3 hours, or until set. Remove from the freezer and demould. Cool in the fridge until it comes to serving consistency.
  3. Cover with the whipped cream topping and just prior to serving, place the chocolate cage on top.

Strictly Necessary

These cookies are required for our website to operate and include items such as whether or not to display this pop-up box or your session when logging in to the website. These cookies cannot be disabled.


We use 3rd party services such as Google Analytics to measure the performance of our website. This helps us tailor the site content to our visitors needs.


From time to time, we may use cookies to store key pieces of information to make our site easier for you to use. Examples of this are remembering selected form options to speed up future uses of them. These cookies are not necessary for the site to work, but may enhance the browsing experience.


We may use advertising services that include tracking beacons to allow us to target our visitors with specific adverts on other platforms such as search or social media. These cookies are not required but may improve the services we offer and promote.

Change Settings

Welcome. You can control how we use cookies and 3rd party services below

Change Settings Accept
Learn how we use cookies