Irish Cream Bonbons Recipes

HOMEMADE IRISH CREAM

Steps:

• In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator., For each serving, place coffee in a mug. Stir in 1/3 cup Irish cream. Heat mixture in a microwave if desired.

IRISH CREAM

Steps:

• Blend eggs, coffee, chocolate syrup, and almond extract in a blender.
• Pour sweetened condensed milk and whipping cream into the egg mixture; blend again.
• Pour whiskey into the blender; blend until smooth. Chill overnight or 8 hours before using.

ORIGINAL IRISH CREAM

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

HOMEMADE IRISH CREAM RECIPE

Steps:

• To begin making this Irish cream recipe, mix the cream with the coffee grounds, cocoa powder, and vanilla, and place into a large wide-bottomed saucepan. Heat the cream over medium heat until it begins to steam (but before it begins to simmer). Reduce the heat as necessary to hold the cream at this temperature for 20 minutes, stirring often. (The color of the cream will darken as it infuses with the coffee and chocolate.)
• After 20 minutes of steeping, remove the cream from the heat. Strain the cream through a fine-mesh strainer lined with a few layers of cheesecloth, to catch all the coffee grounds.
• Stir the honey into your strained cream. Then stir in the Irish whiskey.
• Stir the Irish Cream occasionally as it cools, uncovered, on the counter. Once cool, transfer it to a sealed container. Store in the refrigerator until ready to use.
• Homemade Irish Cream Liqueur should be used within 2 months. If you won't use it within that time, I'd recommend freezing it to make some tasty Irish Cream ice cream. It will last a bit longer that way!

IRISH CREAM BON BONS

Steps:

• Mix first four ingredients together.
• Chill in a freezer bag overnight.
• Roll into balls.
• Melt chocolate and paraffin mixing well.
• Then dip each ball into chocolate mixture.
• Let set.

IRISH CREAM BONBONS

Steps:

• Put oreos in food processor and process them into fine crumbs.
• Weigh powdered sugar and add to oreos and process well.
• Add nuts and process well While food processor is running, add Irish cream and process well until stiff dough forms.
• You may need to add more Irish Cream in order to make it the consistency of cookie dough.
• Remove from food processor and place on glass dish.
• Cover in plastic wrap and put in refrigerator for an hour.
• Using the large side of a melon baller, form into small, uniform balls.
• Melt Almond Bark in microwave until smooth.
• Dip bon bons in almond bark and place on waxed paper until set.
• This can be very messy.
• I use a candy dipping utensil.
• Once bon bons are set, melt white chocolate in small glass container in the microwave until chips are melted and stir until smooth.
• Place in ziplock baggie and snip a small hole in the corner.
• Drizzle small white chocolate stripes over the top of the bon bons.
• These are best when they sit for 3 days or so.
• Keep refrigerated during setting time.
• Make great gifts.