Hazelnut Irish Cream Food

HAZELNUT IRISH CREAM

Steps:

• In a large bowl, whisk together the sweetened condensed milk and hazelnut spread until well blended. Gradually whisk in the vanilla, evaporated milk, cream, half-and-half and Irish whiskey. Pour into containers and store in the refrigerator for at least 1 day before serving. Shake or stir before serving.

BAILEY'S IRISH CREAM TRUFFLES

Steps:

• Place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot.
• Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula, begin stirring the cream and the chocolate together in the center of the bowl. Gradually incorporate the chocolate and cream from the edge of the bowl.
• Stir in the Bailey's Irish Cream. Cover and let stand overnight or refrigerate for up to 2 weeks.
• Scoop the chocolate mixture out into small round balls, about 3/4" in diameter. Roll the truffles, individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular.
• Store the truffles in the refrigerator for up to 2 weeks and toss them in confectioner's sugar just before serving.

EASY IRISH CREAM

Steps:

• Pulse first 6 ingredients in a blender until smooth. Stir 1-2 tablespoons into a mug of hot coffee, or pour coffee and cream over ice.

HAZELNUT CREAM FILLING

Steps:

• Put cream into mixing bowl and mix on high until soft peaks form, about 4 minute Refrigerate for 1 hour.
• Whisk egg whites and sugar in a bowl while in a pan of boiling water and temp reaches 160 deg(this helps the sugar fully dissolve).
• Attach bowl to mixer with the whisk attachment; beat on high speed until slightly cooled and stiff peaks form (but not dry), about 5 minutes.
• Switch from whisk attachment to paddle attachment. Set on medium and add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream (you can add 1 tsp hazelnut syrup **not extract** to the "1/3 cup heavy cream", if you cannot find hazelnut cream), salt; mix until mixture comes together.
• Fold in the whipped cream that has been put aside in the fridge.
• Fill your favourite pastry.
• This saves well, refrigerated, but will firm up. Best to let it come to room temperature when using later.
• Time includes the time it takes for whipped cream to set up in the fridge.