Irishcreambonbons Recipes

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IRISH CREAM BON BONS



Irish Cream Bon Bons image

These are for John. Chocolate, Walnuts and Irish Cream liqueur. Like rum balls these get better with age. This makes a nice homemade gift for the Holidays.

Provided by Rita1652

Categories     Candy

Time 35m

Yield 100 candies, 20-30 serving(s)

Number Of Ingredients 6

8 ounces finely chopped walnuts
9 ounces chocolate wafers
1 lb powdered sugar
2/3 cup irish cream
12 ounces chocolate chips
2 ounces paraffin wax or 2 ounces butter

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.

Nutrition Facts : Calories 299.1, Fat 14.3, SaturatedFat 4.3, Cholesterol 0.3, Sodium 76.3, Carbohydrate 44.1, Fiber 2.2, Sugar 35.6, Protein 3.3

CHOCOLATE IRISH CREAM CANDIES



Chocolate Irish Cream Candies image

Provided by Food Network

Time 30m

Yield about 12 servings

Number Of Ingredients 4

1 cup heavy whipping cream
1 pound white chocolate, finely chopped
3 tablespoons Irish cream liqueur, such as Baileys
1 pound dark chocolate, chopped

Steps:

  • Turn the heating pad covered with a kitchen towel onto high heat.
  • In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the white chocolate. Stir until all of the chocolate is melted and then add the Irish cream liqueur and stir again. Pour into a piping bag and lay on the heating pad to keep warm.
  • In a microwave-safe container, melt the dark chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour the chocolate into the candy molds to coat and tip over to drain off the excess chocolate to create a chocolate shell. Place the molds in the freezer for 2 minutes to harden. Remove the molds from the freezer and fill just shy of the top with the white chocolate-Irish cream mixture. Reheat the left over dark chocolate in the microwave until melted and place in a piping bag. Pipe the dark chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn over onto wax paper and pop out the candies from their molds. Store at room temperature.

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