Chocolate Irish Cream Candies Recipes

IRISH CREAM CHOCOLATES

Steps:

• 1. Add your chocolates, Irish cream Liqueur and whipping cream to your double broiler.
• 2. CONVENTIONAL METHOD: Stirring constantly, heat chocolate, Irish cream liqueur and whipping cream in a double boiler over medium heat until chocolate is melted and mixture is smooth. It took me about 7-9 minutes to get it melted down and smooth. ****** (DO NOT OVERCOOK AS IT WILL NOT WANT TO SET UP IF YOU DO. JUST HEAT TILL IT IS ALL MELTED AND REMOVE FROM STOVE.)
• 3. Remove from heat and stir in pecans.
• 4. Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour. Remove from wax paper and store in airtight container.
• 5. MICROWAVE METHOD: Place chocolate, Irish cream liqueur and whipping cream in microwave-safe dish; cover with paper towel or wax paper. Cook on medium (50 percent power), turning bowl 1/2 turn and stirring 2 times until chocolate is melted and mixture is smooth, about 2 to 2 1/2 minutes. Stir in pecans. Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour. Remove from wax paper and store in airtight container.

MINT CHOCOLATE IRISH CREAM TRIFLE

Steps:

• 1. Prepare and bake cake according to directions on box, using a greased 13 x 9 pan. Allow cake to cool.
• 2. In a large bowl, whisk together milk and pudding mix for 3 minutes. (I usually do this the night before to allow mixture to set and thicken.)
• 3. Cut cake into 1-1/2 inch cubes and arrange in first layer of trifle bowl. Sprinkle cake layer with the Irish Cream. Top with pudding mixture, whipped topping and chopped mint choc candies. NOTE: My trifle bowl only allows 2 layers of each ingredient. There is enough ingredients here to allow for 3 layers.

ORIGINAL IRISH CREAM

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.