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Tuesday, June 12, 2007

Irish Cream Chocolates

12-ounce semisweet chocolate chips
1/2-cup irish cream liqueur, such as bailey's
1/4-cup whipping cream
2-cups pecan pieces


Conventional 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. Remove from heat and stir in pecans. Drop by teaspoonfuls onto wax paper, cool until set, about 1 hour. Remove from wax paper and store in airtight container. Microwave 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.

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