B52 shots a whole new way

Ingredients

• 1 cup heavy whipping cream
• 6 ounces chopped semisweet chocolate
• 2 TBS + 2tsp of Irish cream liqueur (Bailey's Irish Cream) 
• 2TBS + 2tsp  of Coffee liqueur (Kahlua)
• 1 package edible chocolate cordial cups (18) 

Amaretto Whipped Cream

• 1/2 Cup Chilled Whipping Cream
  
• 1 TBS Amaretto liqueur (Disarrono) 
• 1 TBS confectioners Sugar

Directions

Bring the heavy whipping cream just to a boil in a small saucepan, remove from the heat. Whisk in the semisweet chocolate until smooth. Whisk in the liqueur. Place in a medium size bowl and refrigerate for about 45 to 50 minutes until chilled but not firm. Using an electric mixer, beat ganache until thick and semi firm. Stir in a pinch of fresh orange zest. Fit a pastry bag with a size 6 round tip and fill with ganache. Pipe ganache into chocolate cordial cups, fill almost to the top. In chilled bowl, add whipping cream, amaretto and confectioners sugar whisk or beat on medium until stiff peaks form. Pipe Amaretto Whipped cream on top of each and garnish Chocolate curls (now to figure out how to add pictures!