Truffle Fudge Food

IRISH CREAM TRUFFLE FUDGE

Steps:

• Butter a 8x8 inch pan.
• 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.
• Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
• 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. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

IRISH CREAM DOUBLE CHOCOLATE TRUFFLE FUDGE

Steps:

• To make: Melt the chocolates together, stirring until smooth; remove from burner.
• Blend in the 2 tbsp butter then Irish cream, beating until smooth.
• When fudge is even, spread over and chill.
• Spray a 8-inch square pan with cooking spray, setting aside for now.
• In a saucepan, melt the chocolate and butter until soft the smooth.
• You do NOT want to over-heat!
• Stir mixture.
• Combine the chocolate mixture with the sugar and cream.
• Continue stirring until mixture is smooth.
• Pour mixture into pan.
• Smooth the top of fudge by laying piece of plastic wrap, pressing carefully and evenly.
• Prepare the topping as noted above.
• Evenly spread topping over fudge and chill for a few hours before cutting.

BAILEY'S TRUFFLE FUDGE

Steps:

• Fudge: Melt all chips with butter until they are soft enough to stir smooth.
• Do not overheat.
• Add chocolate/butter mixture to powdered sugar and Baileys.
• Stir until smooth.
• Add nuts, if desired.
• Mix well.
• Place fudge in an 8-inch square pan sprayed with vegetable spray.
• Lay a sheet of plastic wrap on top and gently press to smooth fudge.
• Topping: Melt chips until smooth.
• Remove from heat.
• With a fork, beat in butter and Bailey's until smooth.
• Spread topping over fudge with a knife.
• If a very smooth top is desired, use a piece of plastic as done on fudge.
• Refrigerate until firm, 1 to 2 hours.
• Can be frozen.

BAILEY'S TRUFFLE FUDGE

Steps:

• Melt chocolates with butter until chocolates are soft enough to stir smooth. Do not overheat. Add chocolate and butter mixture to powdered sugar and Baileys. Stir until smooth, add nuts and mix well. Place fudge in an 8 x 8 pan, oiled. Lay a sheet of plastic wrap on top and gently press to smooth fudge.
• Truffle Topping:.
• Melt chocolates until soft. Remove from heat. With a fork, beat in butter and Baileys until smooth. Spread topping over fudge with knife. If a very smooth top is desired, place plastic wrap over top as in above.
• Refrigerate until firm; 1-2 hours. Can be frozen.

RASPBERRY-FUDGE TRUFFLES

Steps:

• Microwave choc.
• chips on high 2 minutes, stirring every 30 seconds.
• Beat cream cheese until smooth.
• Add melted choc.
• ,preserves, and liqueur, until well blended.
• Stir in crumbs.
• Cover and chill 2 hours.
• Shape mixture into 1 inch balls.
• Cover and freeze 1 hour, until firm.
• Microwave chocolate coating 2 minutes, until melted, stir every 30 seconds.
• Dip balls into coating.
• Place on wax paper.
• Put white choc.
• and shortning in zip top bag; seal.
• Submerge into hot water until chocolate melts.
• knead until smooth.
• Snip tiny hole into corner of bag, drizzle over truffles.
• Let stand until firm.
• Store in refig, if desired.