3 tbsp Irish cream liquor
10 oz bag of semi sweet chocolate chips
2 tbsp butter
1/2 cup whipping cream
Christmas sprinkles
Place chocolate chips in a medium sized bowl and set aside.
In a small saucepan bring the butter and cream to a gentle boil over medium heat. Once it begins to boil, pour over the chocolate and let stand for approximately 2 minutes.
Mix the chocolate and cream stirring thoroughly. The heat of the cream should be enough to melt the chocolate. If not heat in the microwave on high for 20 second intervals until melted and thoroughly combined. Stir in the Irish cream and refridgerate overnight or until firm, at least 3 hours but not so hard that you can't scoop it out.
Use a melon baller or similar sized scoop and wearing disposable gloves roll between your hands and create a small ball. If it seems to hard, don't worry, the heat from your hands will melt the chocolate slightly to allow you to shape.
Roll in sprinkles and refridgerate or freeze in an airtight container.
No comments:
Post a Comment