Irish Cream Bonbons Food

ORIGINAL IRISH CREAM

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

HOMEMADE IRISH CREAM

Steps:

• In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes.
• Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes. Refrigerate the mixture overnight.
• Strain the Irish Cream through a cheesecloth, then serve.

IRISH CREAM LIQUEUR II

Steps:

• Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whiskey.
• Pour mixture into three 750-ml bottles, seal and store in refrigerator. Best if kept at least 1 month before using. To serve: shake bottle well; serve in small glasses over crushed ice.

IRISH CREAM BONBONS

Steps:

• Put oreos in food processor and process them into fine crumbs.
• Weigh powdered sugar and add to oreos and process well.
• Add nuts and process well While food processor is running, add Irish cream and process well until stiff dough forms.
• You may need to add more Irish Cream in order to make it the consistency of cookie dough.
• Remove from food processor and place on glass dish.
• Cover in plastic wrap and put in refrigerator for an hour.
• Using the large side of a melon baller, form into small, uniform balls.
• Melt Almond Bark in microwave until smooth.
• Dip bon bons in almond bark and place on waxed paper until set.
• This can be very messy.
• I use a candy dipping utensil.
• Once bon bons are set, melt white chocolate in small glass container in the microwave until chips are melted and stir until smooth.
• Place in ziplock baggie and snip a small hole in the corner.
• Drizzle small white chocolate stripes over the top of the bon bons.
• These are best when they sit for 3 days or so.
• Keep refrigerated during setting time.
• Make great gifts.

IRISH CREAM BON BONS

Steps:

• Mix first four ingredients together.
• Chill in a freezer bag overnight.
• Roll into balls.
• Melt chocolate and paraffin mixing well.
• Then dip each ball into chocolate mixture.
• Let set.

IRISH CREAM LIQUEUR

Steps:

• Dissolve coffee ganules in boiling water.
• Using mixer, beat eggs in large mixing bowl for about 3 minutes.
• Add coffee and remaining ingredients to the egg mixture.
• Mix well.
• Strain if desired.
• Pour into air-tight glass container.
• Store in refrigerator from 1 month or more.

HOMEMADE IRISH CREAM LIQUEUR

Steps:

• In a mixer beat the eggs,beat in the remaining ingredients until smooth and well blended.
• Pour into a bottle and cork, store in the refrigerator (this can be stored for up to a month).
• Serve over Ice.

IRISH CREAM AND WHISKEY COCKTAIL

Steps:

• Fill a short glass with ice, and pour in the Irish cream liqueur, and Irish whiskey. Stir and serve.

CHOCOLATE CREAM BONBONS

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)