Irish Cream Truffle Fudge
List of Ingredients
3 cups semisweet chocolate chips
1 cup white chocolate chips
1/4 cup butter
3 cups confectioners' sugar
1 cup Irish cream liqueur (Baileys/Emmets etc.)
1 1/2 cups chopped nuts (optional)
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter
Recipe
Butter an 8X8 inch pan.
In the top half of a double boiler, melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
Stir in the confectioners' sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
In the top half a double boiler melt remaining chocolates until soft. remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge (having removed plastic wrap of course)with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least.
This fudge can be easily frozen.
Makes: 24 pieces
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