Recipe courtesy of Peggy Tucker
Chocolate Irish Cream Candies
- Level: Easy
- Yield: about 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 513
- Total Fat
- 36
- Saturated Fat
- 21
- Carbohydrates
- 42
- Dietary Fiber
- 4
- Sugar
- 34
- Protein
- 6
- Cholesterol
- 36
- Sodium
- 49
- Total: 30 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 5 min
Ingredients
1 cup heavy whipping cream
1 pound white chocolate, finely chopped
3 tablespoons Irish cream liqueur, such as Baileys
1 pound dark chocolate, chopped
Directions
Special equipment:
heating pad covered with a kitchen towel, any candy mold will work- Turn the heating pad covered with a kitchen towel onto high heat.
- In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the white chocolate. Stir until all of the chocolate is melted and then add the Irish cream liqueur and stir again. Pour into a piping bag and lay on the heating pad to keep warm.
- In a microwave-safe container, melt the dark chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour the chocolate into the candy molds to coat and tip over to drain off the excess chocolate to create a chocolate shell. Place the molds in the freezer for 2 minutes to harden. Remove the molds from the freezer and fill just shy of the top with the white chocolate-Irish cream mixture. Reheat the left over dark chocolate in the microwave until melted and place in a piping bag. Pipe the dark chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn over onto wax paper and pop out the candies from their molds. Store at room temperature.