Chocolate Irish Cream Candy
Recipe contributed by Peggy Tucker
Recipe Details
- Difficulty: Easy
- Yield: Approximately 12 servings
- Total Time: 30 minutes
- Preparation: 20 minutes
- Resting Time: 5 minutes
- Cooking Time: 5 minutes
Nutritional Information (Per Serving)
Serving Size: 1 of 12
- Calories: 513
- Total Fat: 36 g
- Saturated Fat: 21 g
- Carbohydrates: 42 g
- Dietary Fiber: 4 g
- Sugar: 34 g
- Protein: 6 g
- Cholesterol: 36 mg
- Sodium: 49 mg
Ingredients
- 1 cup heavy whipping cream
- 1 pound white chocolate, finely chopped
- 3 tablespoons Irish cream liqueur (e.g., Baileys)
- 1 pound dark chocolate, chopped
Special Equipment
Heating pad covered with a kitchen towel and any candy mold
Instructions
- Turn the heating pad (covered with a kitchen towel) to its highest setting.
- In a small saucepan, warm the heavy whipping cream until it is almost boiling. Remove it from the heat, then stir in the white chocolate until fully melted. Next, add the Irish cream liqueur and mix well. Transfer this mixture to a piping bag and place it on the heating pad to keep warm.
- In a microwave-safe bowl, melt the dark chocolate in 30-second bursts on high power, stirring between intervals until it is completely melted. Pour the dark chocolate into candy molds, tilting the molds to let the excess chocolate drip out, forming a chocolate shell. Freeze the molds for 2 minutes to set the shells.
- Take the molds from the freezer and spoon the white chocolate-Irish cream filling into each mold, leaving a small gap at the top. Reheat any remaining dark chocolate in the microwave until melted and place it into a piping bag. Pipe the dark chocolate over the filling to seal, then gently shake or tap the molds to smooth the surface.
- Return the molds to the freezer for 3 minutes to solidify. When ready, invert the molds onto wax paper and pop the candies out. Store at room temperature.
Note: This recipe was originally developed by a contestant in a cooking contest and has not been formally tested for home kitchens.
