Irish Cream Truffle Fudge

Recipe View 5 mins Prepare the Pan: Lightly butter an 8x8 inch baking pan. (5 minutes)

Recipe View 10 mins Melt the Fudge Base: In a double boiler (or a heatproof bowl set over a saucepan of simmering water, ensuring the bowl doesn't touch the water), melt 3 cups of semisweet chocolate chips, 1 cup of white chocolate chips, and 1/4 cup of butter, stirring occasionally until smooth. (10 minutes)

Recipe View 5 mins Combine Fudge Ingredients: Remove from heat and stir in the confectioners' sugar and 1 cup of Irish cream liqueur until the mixture is smooth and well combined. Fold in the chopped nuts. (5 minutes)

Recipe View 5 mins Press into Pan: Transfer the fudge mixture to the prepared pan and spread evenly. Cover the surface with a sheet of plastic wrap and press down gently to smooth the top. (5 minutes)

Recipe View 7 mins Prepare the Ganache Topping: In the cleaned double boiler (or heatproof bowl), melt the remaining 1 cup of semisweet chocolate chips and 1/2 cup of white chocolate chips until smooth. Remove from heat and whisk in the remaining 2 tablespoons of butter and 4 tablespoons of Irish cream liqueur until the ganache is glossy. (7 minutes)

Recipe View 5 mins Apply Ganache: Spread the ganache evenly over the cooled fudge base using a spatula or knife. For an extra-smooth finish, gently lay a fresh piece of plastic wrap over the top of the ganache and lightly smooth it out. (5 minutes)

Recipe View 2 hrs Chill: Refrigerate the fudge for at least 2 hours, or until firm. (120 minutes)

Recipe View Serve: Once firm, remove the fudge from the refrigerator and cut it into squares. Store in an airtight container in the refrigerator for optimal freshness.