Irish Cream Truffle Fudge
Indulge in the rich flavors and creamy texture of this decadent Irish Cream Chocolate Fudge. With a smooth blend of plain and white chocolate, a hint of Irish cream liqueur, and a generous topping of more chocolate, this fudge is a true delight for any chocolate lover. The addition of chopped nuts adds a satisfying crunch to complement the velvety fudge. Enjoy a piece (or two) of this irresistible treat as a sweet finale to your meal or a special homemade gift for your loved ones.
— Constant Cookbook
Ingredients
- 500g (1¼ lb) plain chocolate
- 175g (6 oz) white chocolate
- 50g (2 oz) butter
- 350g (12 oz) icing sugar
- 250ml (8 fl oz) Irish cream liqueur
- 350g (12 oz) chopped nuts
- Topping:
- 175g (6 oz) dark chocolate
- 100g (3¾ oz) white chocolate
- 4 tablespoons Irish cream liqueur
- 2 tablespoons butter
Instructions
- Butter a 20cm square baking tin.
- In the top half of a double boiler melt 500g plain chocolate, 175g white chocolate and 50g butter until combined and melted through.
- Stir in the 350g icing sugar and 250ml Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared tin and lay a sheet of cling film over top; press and smooth top down.
- In the top half of a double boiler melt remaining chocolate until soft. Remove from heat and with a fork beat in the remaining butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place cling film over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
Yield
Makes 24 pieces
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