Part 5/8:
Pour the cooled ganache into the prepared molds, filling them about halfway. To create a layered effect, you can add a dollop of Bailey’s whipped cream or extra ganache on top. After filling, gently tap the molds to eliminate air bubbles and level the surface.
Once filled, refrigerate the molds until the ganache thickens and reaches a temperature around 55–60°F (13–15°C). This allows for easy removal and a soft, melt-in-the-mouth texture once served.