Chocolate Irish Cream Fondue Recipes

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DOUBLE CHOCOLATE-IRISH CREAM CUPCAKES



Double Chocolate-Irish Cream Cupcakes image

I fumbled around with a few different recipes and came up with this one based on my love of chocolate and Irish Cream. These are very moist cupcakes. Made them for a St. Patty's celebration. Hope you all enjoy!

Provided by asteingruby

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 35m

Yield 24

Number Of Ingredients 12

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
½ cup milk
¼ cup Irish cream liqueur (such as Baileys®)
¼ cup strong brewed coffee
6 ounces semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 225 calories, Carbohydrate 30.1 g, Cholesterol 51.7 mg, Fat 11.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 159 mg, Sugar 21.9 g

IRISH CREAM CHOCOLATE CHEESECAKE



Irish Cream Chocolate Cheesecake image

If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.

Provided by Elaine

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 9h20m

Yield 12

Number Of Ingredients 11

1 ½ cups chocolate cookie crumbs
⅓ cup confectioners' sugar
⅓ cup unsweetened cocoa powder
¼ cup butter
3 (8 ounce) packages cream cheese, softened
1 ¼ cups white sugar
¼ cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
½ cup sour cream
¼ cup Irish cream liqueur

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
  • In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
  • Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
  • With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

Nutrition Facts : Calories 457.3 calories, Carbohydrate 42.4 g, Cholesterol 122.8 mg, Fat 29.2 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 17.3 g, Sodium 298.1 mg, Sugar 30.7 g

CHOCOLATE IRISH CREAM FONDUE



Chocolate Irish Cream Fondue image

Make and share this Chocolate Irish Cream Fondue recipe from Food.com.

Provided by OceanIvy

Categories     Sauces

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 6

9 ounces BAKER'S Semi-Sweet Chocolate
1/4 cup light cream or 1/4 cup heavy cream
1/4 cup Baileys Irish Cream
cake, cubed
banana
strawberry (etc.)

Steps:

  • In saucepan combine all ingredients.
  • Stir on low heat until the chocolate has melted and is smooth.
  • Serve in a chafing dish over low heat.
  • Dip dipper in sauce.

CHOCOLATE IRISH CREAM CANDIES



Chocolate Irish Cream Candies image

Provided by Food Network

Time 30m

Yield about 12 servings

Number Of Ingredients 4

1 cup heavy whipping cream
1 pound white chocolate, finely chopped
3 tablespoons Irish cream liqueur, such as Baileys
1 pound dark chocolate, chopped

Steps:

  • Turn the heating pad covered with a kitchen towel onto high heat.
  • In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the white chocolate. Stir until all of the chocolate is melted and then add the Irish cream liqueur and stir again. Pour into a piping bag and lay on the heating pad to keep warm.
  • In a microwave-safe container, melt the dark chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour the chocolate into the candy molds to coat and tip over to drain off the excess chocolate to create a chocolate shell. Place the molds in the freezer for 2 minutes to harden. Remove the molds from the freezer and fill just shy of the top with the white chocolate-Irish cream mixture. Reheat the left over dark chocolate in the microwave until melted and place in a piping bag. Pipe the dark chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn over onto wax paper and pop out the candies from their molds. Store at room temperature.

CHOCOLATE FONDUE



Chocolate Fondue image

Provided by Ted Allen

Categories     dessert

Time 10m

Yield 2 servings

Number Of Ingredients 4

12 ounces chopped bittersweet chocolate (recommended: Sharffen Berger)
2/3 cup sour cream
1/4 cup orange-flavored liqueur (recommended: Grand Marnier), or other liqueur, or very strong coffee
1/2 to 1 cup heavy cream

Steps:

  • In a fondue pot over low heat, melt chocolate with sour cream, stirring. Add liqueur or coffee. Stir in cream until mixture reaches desired thickness; just thick enough to coat and cling to fruit. Keep warm over low heat. Serve with the fruit and pound cake.
  • Serving suggestion: A selection of skewered, sliced fresh fruit, especially strawberries, finger bananas, cherries, pineapple, large marshmallows and cubes of pound cake.

CHOCOLATE WHISKY FONDUE



Chocolate Whisky Fondue image

Mmm Nummy!! Happy valentines! I didn't put cook time in as it is as long as it takes, depends on chocolate.

Provided by Derf2440

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup sugar
1/2 cup cold water
3 ounces semisweet chocolate, broken into small pieces
3 ounces unsweetened chocolate, broken into small pieces
1/4 cup lightly-salted butter
2 tablespoons whipping cream
1/4 cup Scotch whisky (or more)
poundcake or angel food cake, cut into 1 inch cubes
fresh strawberries
fresh pineapple, cut into small wedges

Steps:

  • Place sugar and water in a small non-aluminum saucepan.
  • Cook over low heat until mixture simmers, cover and simmer 5 minutes.
  • Remove from heat, uncover and cool to lukewarm.
  • Melt semisweet and unsweetened chocolates with butter and cream.
  • Slowly blend cooled sugar syrup into chocolate mixture using whisk, reserve at room temperature until ready to serve.
  • to serve, reheat chocolate mixture in double boiler over hot water just until hot.
  • Stir Scotch into chocolate mixture.
  • Transfer mixture to warm fondue pot or serving dish.
  • Serve with cake cubes and fruit, as desired, for dipping (fondue will thicken as it cools).

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