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Categories:Viewed: 6 - Published at: 5 years ago
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
- Special equipment: heating pad covered with a kitchen towel, any candy mold will work
Method
- 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.
