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Monday
Feb132012

recipe: irish cream truffle fudge

photo by: gaby duong 4 C semi-sweet chocolate chips
1-1/2 C white chocolate chips
1/2 C butter
3 C confectioners’ sugar
1-1/3 C Irish cream liqueur
1-1/2 C chopped walnuts

Directions:
1. In the top half of a double boiler, melt 3 cups of semi-sweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.

2. Stir in the confectioner’s sugar and Irish cream until mixture is smooth. Stir in walnuts.

3. Pour mixture into a buttered 8x8” baking pan and with a sheet of plastic wrap touching the mixture, press and smooth out the surface.

4. In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Thanks for this submission go to Chef Dweh from All Day Foods who co-hosted a DIY event with West Hollywood manager Cristina. For more recipes from the diy event, go here.

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