Irish Cream Chocolates
---Adopted this recipe from the St. Patrick's Day group.
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- 12 oz
- semi-sweet chocolate chips (i used candy discs)
- 1/2 c
- irish cream liqueur, (i used ryan's brand)
- 1/4 c
- whipping cream
- 2 c
- pecans, in pieces
2CONVENTIONAL METHOD: Stirring constantly, heat chocolate, Irish cream liqueur and whipping cream in a double boiler over medium heat until chocolate is melted and mixture is smooth. It took me about 7-9 minutes to get it melted down and smooth.
****** (DO NOT OVERCOOK AS IT WILL NOT WANT TO SET UP IF YOU DO. JUST HEAT TILL IT IS ALL MELTED AND REMOVE FROM STOVE.)
5MICROWAVE METHOD: Place chocolate, Irish cream liqueur and whipping cream in microwave-safe dish; cover with paper towel or wax paper. Cook on medium (50 percent power), turning bowl 1/2 turn and stirring 2 times until chocolate is melted and mixture is smooth, about 2 to 2 1/2 minutes. Stir in pecans. Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour. Remove from wax paper and store in airtight container.