TRUFFLE FUDGE
Ask yourself: what happens when you add sweetened condensed milk, whipping cream and vanilla to melted semi-sweet chocolate? The answer: heavenly (no-bake!) Truffle Fudge. This chocolatey truffle fudge is sure to even out any dessert buffet.
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 25 servings
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Melt 4 oz. chocolate in microwave as directed on package; spread onto bottom of prepared pan. Refrigerate 10 min. or until firm.
- Microwave remaining chocolate and milk in same bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until completely melted. Add cream and vanilla; mix well. Spread over chocolate layer in pan.
- Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
IRISH CREAM TRUFFLE FUDGE
This is 'wicked good' stuff! This creamy sweet confection will disappear as fast as a wink.
Provided by LETSGGGO
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h45m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 46.8 g, Cholesterol 10 mg, Fat 20.3 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 9.9 g, Sodium 37.4 mg, Sugar 42 g
BAILEY'S TRUFFLE FUDGE
Here's one of my favorites. If you like chocolate truffles and you like Bailey's Irish cream, you'll enjoy this mix making the best of both worlds combined.
Provided by Vseward Chef-V
Categories Bar Cookie
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 10
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.
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- Cut eat truffle in half and lay most of the truffles cut side down in a grid pattern in the baking dish. Roughly chop remaining truffles and set aside.
- In a microwave safe bowl combine chocolate and sweetened condensed milk. Microwave for 30 seconds, stir, and continue to microwave and stir in 15 second intervals until the chocolate is completely melted.
- Carefully scoop/pour the chocolate mixture over the truffles. Smooth the top with a spatula and tap the pan on the countertop a few times to make sure the chocolate gets in between the truffles. Sprinkle the chopped truffles over the top.
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