1 stephen ceideburg
12 oz semisweet chocolate chips
1/2 cup irish cream liqueur, such as bailey, 's
1/4 cup whipping cream
2 cup pecan pieces
A Recipe for
Irish Cream Chocolates
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Food Tip |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
This Recipe for Irish Cream Chocolates is one of thousands in the Recipes-to-go Drink Cookbook.
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
If you enjoy this Irish Cream Chocolates Recipe - you should enjoy the recipe collections you can find on the websites below:
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This is a recipe for Irish Cream Chocolates from the recipe cookbook of Recipes-to-go (Drink)
Food Tip |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
Conventional method: Stirring constantly, heat chocolate, Irish cream
liqueur and whipping cream in a double boiler over medium heat until
chocolate is melted and mixture is smooth. Remove from heat and stir
in pecans.
Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour.
Remove from wax paper and store in airtight container.
Microwave method: Place chocolate, Irish cream liqueur and whipping
cream in microwave-safe dish; cover with paper towel or wax paper.
Cook on medium (50 percent power), turning bowl 1/2 turn and stirring
2 times until chocolate is melted and mixture is smooth, about 2 to 2
1/2 minutes. Stir in pecans. Drop by teaspoonfuls onto wax paper;
cool until set, about 1 hour. Remove from wax paper and store in
airtight container.
Per candy (based on 24 candies): 152 calories (4 percent from
protein, 32 percent from carbohydrate, 64 percent from fat), 2 grams
protein, 10 grams carbohydrate, 12 grams fat, 3 milligrams
cholesterol, 6 milligrams sodium. Exchanges: 1/2 fruit, 1 1/2 fat.
Makes 20 to 24 candies.
From the Oregonian's FOODday, 2/9/93.
Posted by Stephen Ceideburg
Serves: 20
Irish Cream Chocolates Recipe brought to you by Recipes To-Go