Irish Cream Truffle Fudge

Irish Cream Truffle Fudge


288 people made this

About this recipe: This creamy sweet confection will disappear as fast as a wink!

Ruth Crickmer

Serves: 24 

  • 625g chocolate chips
  • 185g white chocolate chips
  • 60g (4 tablespoons) butter
  • 375g (2,1/4 cups) icing sugar
  • 250ml (1 cup) Irish cream liqueur
  • Topping
  • 375g (3 cups) chopped nuts
  • 185g dark chocolate chips
  • 100g (3¾oz) white chocolate chips
  • 4 tablespoons Irish cream liqueur
  • 30g (2 tablespoons) butter

Prep:1hr15min  ›  Cook:30min  ›  Extra time:1hr  ›  Ready in:2hr45min 

  1. Butter a 20cm square baking tin.
  2. In the top half of a double boiler or bowl over simmering water, melt dark and white chocolate chips plus 50g butter until soft enough to stir.
  3. Stir in the icing sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of cling film over top; press and smooth top down.
  4. To make the Topping: In the top half of a double boiler or bowl over simmering water, melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth.
  5. Spread topping over cooled fudge with a knife. If a smooth top is important place cling film over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

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