irish cream truffle fudge

Method

• step 1

  Butter a 20cm square baking tin.

• step 2

  In the top half of a double boiler melt 500g plain chocolate, 175g white chocolate and 50g butter until combined and melted through.

• step 3

  Stir in the 350g icing sugar and 250ml Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared tin and lay a sheet of cling film over top; press and smooth top down.

• step 4

  In the top half of a double boiler melt remaining chocolate until soft. Remove from heat and with a fork beat in the remaining butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place cling film over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.