Chocolate Irish Cream Candies

1. 1

   Turn the heating pad covered with a kitchen towel onto high heat.

2. 2

   In a small saucepan, scald the heavy whipping cream.

3. 3

   Remove from the heat and add the white chocolate.

4. 4

   Stir until all of the chocolate is melted and then add the Irish cream liqueur and stir again.

5. 5

   Pour into a piping bag and lay on the heating pad to keep warm.

6. 6

   In a microwave-safe container, melt the dark chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted.

7. 7

   Pour the chocolate into the candy molds to coat and tip over to drain off the excess chocolate to create a chocolate shell.

8. 8

   Place the molds in the freezer for 2 minutes to harden.

9. 9

   Remove the molds from the freezer and fill just shy of the top with the white chocolate-Irish cream mixture.

10. 10

    Reheat the left over dark chocolate in the microwave until melted and place in a piping bag.

11. 11

    Pipe the dark chocolate over the top of the mold and shake or tap to level.

12. 12

    Place the molds back into the freezer for 3 minutes.

13. 13

    Turn over onto wax paper and pop out the candies from their molds.

14. 14

    Store at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.