Recipes of the Month Secondary Story

Irish Cream Truffle Fudge


3 cups semisweet chocolate chips

1 cup white chocolate chips

1/2 cup butter

3 cups confectioners’ sugar

1 cup Irish cream liqueur

1 1/2 cups chopped walnuts

2 tablespoons butter

Top Layer

1 cup semisweet chocolate chips

1/2 cup white chocolate chips

4 tablespoons of Irish cream liqueur

2 tablespoons butter


1. Butter an 8×8 inch pan.

2. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.

3. Stir in the confectioner’s sugar and Irish cream until mixture is smooth. Stir in walnuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.

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. Refrigerate until firm, 1 to 2 hours at least.

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