d baking powder. Mix the Baileys with the milk.
Using
Line a 12x6 bar pan or slice pan with baking paper.
Heat the condensed milk carefully.
Melt the chocolate in a microwave 30 second bursts, stirring after each burst so it doesn't burn. Add to the condensed milk and then mix in Baileys.
Pour into your lined bar pan and set--leave to cool at room temp or if very warm were you live pop into the fridge to set.
Cut into pieces and watch it disappear.
We serve at the cafe with hot chocolate and moccachino--great gift wrapped and given for presents.
Fudge: Melt all chips with butter
nd Baileys. Stir until smooth, add nuts and mix well. Place fudge
br>Measure out 125ml of Baileys and pour it into the
Grease two 3-inch loaf pans with cooking spray.
Place all chocolate chips and sweetened condensed milk into a large pot and cook over low heat, stirring until melted. Remove from heat and add in the Baileys. Stir until smooth and add in 1 cup hazelnuts and currants.
Divvy the fudge between two 3-inch loaf pans. Sprinkle the tops with flaky sea salt and remaining 1/2 cup hazelnuts. Let fudge set at room temperature.
Once set, remove from the pans, slice thinly, and serve on vintage plates.
br>Add the chocolate and Baileys, and stir until smooth. Pour
Place the ice cubes, the Baileys,the instant coffee and the milk in a blender and blend until almost smooth.
Swirl the chocolate topping around the rim of 2 serving glasses.
Fill with the Baileys mixture to serve.
baking dish. Pour the fudge batter into the baking dish
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
egrees F.
The original recipe says to grease a 12
In a blender add the milk, vanilla ice cream, Oreo cookies, chocolate syrup, Kahlua and Baileys. Blend on high until the mixture is smooth and creamy, and there are no lumps.
Pour the mixture into serving glasses. Garnish with extra Oreos, whipped cream and strawberries if desired. Serve immediately.
hipping cream until dissolved. Add Baileys and mix.
Let cool
br>Meanwhile, to make the Baileys chocolate sauce, combine chocolate and
Place topping and chocolate on separate plates.
Dip rims of 4 serving glasses in topping, then in chocolate.
Place on a tray lined with non-stick baking paper, rim-side down and refrigerate for 5 minutes or until set.
Combine Baileys and cream in separate jug.
Divide butterscotch schnapps evenly among serving glasses.
Top with ice.
Pour over combined Baileys and cream.
Serve immediately.
Fudge -- First, line a 8x8\" pan
add in 1/4 cup Baileys. Set aside.
In a
Melt chocolate chips according to package directions. Let cool slightly.
Whip cream and sugar. When soft peaks begin to form, gradually add Baileys with a hint of Caramel.
Gently mix in the melted chocolate.
Spread mixture into pie crust and sprinkle top with coarse salt.
Refrigerate for 4-6 hours. Garnish with shaved chocolate and/or caramel sauce drizzle.
Put the chocolate & milk in the blender & pulse until the chocolate is only slightly chunky (i.e. you won't choke when you swallow it).
Add the strawberries, icecream, Baileys & Kahlua & pulse until well combined.
Serve straight away with long spoons (as this can be quite thick - depending on the icecream you may need to add a little extra milk).