Ingredients for Irish Cream Double Chocolate Truffle Fudge
- 18 ounces semi-sweet chocolate
- White Chocolate Chips
- Powdered Sugar
- 4 tablespoons unsalted butter
- 1/4 cup Irish cream liqueur
- Semisweet Chocolate Morsel
- cooking spray, as needed
- 6 ounces dark chocolate
- 1 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 cup chopped nuts (optional)
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How to Make Irish Cream Double Chocolate Truffle Fudge
- Spray an 8-inch square baking pan with cooking spray and set aside.
- In a double boiler or heat-safe bowl set over a pan of simmering water, melt 12 ounces of semi-sweet chocolate and 6 ounces of dark chocolate together, stirring until completely smooth and melted. Remove from heat.
- Stir in 2 tablespoons of unsalted butter until melted and incorporated. Add 1/4 cup of Irish cream liqueur, and beat until the mixture is smooth and creamy.
- In a separate saucepan, melt 6 ounces of semi-sweet chocolate and 2 tablespoons of unsalted butter until smooth. Do not overheat!
- Remove from heat and stir in 1 cup of granulated sugar and 1/4 cup of heavy cream until smooth and well combined.
- Gently combine the two chocolate mixtures, stirring until completely smooth and homogenous.
- Pour the fudge mixture into the prepared baking pan and spread evenly.
- Place a piece of plastic wrap directly on top of the fudge and smooth the surface carefully and evenly using your hands or a spatula.
- (Optional) If desired, stir in chopped nuts (1/2 cup) into the fudge mixture before spreading or sprinkle on top before chilling.
- Refrigerate for at least 3 hours, or until firm. Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
3453g
Fat
997g
Carbs
319g
