After Dinner Irish Cream in Chocolate Crinkle Cups
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- 2 cups whipping cream
- 1 3/4 cups brandy
- 14 oz. can sweetened condensed milk, not evaporated
- 3 eggs
- 2 tbsp. chocolate flavored syrup
- 1 1/2 tsp. vanilla
- chocolate crinkle cups:
- semisweet or sweet cooking chocolate, melted
1In a 6 cup blender container, blend all ingredients at low speed til frothy.; Serve at once or cover and refrigerate up to 4 weeks. Blend again before serving. Makes 18 servings.
2For Crinkle Cups:
Melt semisweet or sweet cooking chocolate. Brush melted chocolate on inside of miniature paper candy cups til about 1/8 inch thick. Wipe off any chocolate that may have dripped over sides of cups. Refrigerate cups about 10 minutes. Apple second coat of chocolate over first layer. Refrigerate til chocolate4 is set. Carefully peel paper from cups. Store in refrigerator or freezer til ready to use. Fill with nuts, candy or liqueur.