Serves 12
30 min
Chocolate Irish Cream Candies
Recipe GLPReecee48610ef28
Decadent confections featuring a creamy white chocolate and Irish cream filling encased in dark chocolate shells. These elegant candies combine rich dark and white chocolate with a smooth, luxurious center infused with Irish cream liqueur, creating a sophisticated treat perfect for special occasions.
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Ingredients
1 cup Heavy whipping cream
1 pound White chocolate, finely chopped
3 tablespoons Irish cream liqueur
1 pound Dark chocolate, chopped
Directions
Preheat a heating pad to high setting and cover it with a clean kitchen towel to keep the filling warm during assembly.
Pour the heavy whipping cream into a small saucepan and heat until it just begins to steam and small bubbles form around the edges, being careful not to boil. Remove from heat immediately.
Add the finely chopped white chocolate to the hot cream and let sit for 1 minute, then stir gently until completely melted and smooth.
Stir in the Irish cream liqueur until fully incorporated into the white chocolate mixture.
Transfer the white chocolate-Irish cream mixture to a piping bag and keep it warm on the heated towel-covered pad.
Place the chopped dark chocolate in a microwave-safe bowl. Heat on high power in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
Pour a small amount of melted dark chocolate into each cavity of your candy molds. Immediately tip and rotate the molds to coat the bottom and sides evenly, then turn upside down over the bowl to let excess chocolate drip off. This creates a thin shell.
Place the chocolate-lined molds in the freezer for 2 minutes to set the shells.
Remove molds from the freezer and carefully pipe the white chocolate-Irish cream filling into each cavity, filling just below the rim to leave room for the top layer.
Reheat any remaining dark chocolate in the microwave until melted again, then transfer to a piping bag.
Pipe a layer of melted dark chocolate over the filling to seal each candy, then tap or gently shake the molds to level the tops.
Return the molds to the freezer for 3 minutes to set the chocolate completely.
Remove molds from freezer and invert them onto a sheet of wax paper. Gently flex the molds or tap the back to release the candies.
Store the finished candies at room temperature in an airtight container.
