IRISH CREAM TRUFFLE FUDGE
This creamy sweet confection will disappear in a wink! Perfect for a homemade food gift at Christmas.
Provided by mezzy29
Time 1h45m
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- 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.
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