Baileys Chocolate Fudge

Baileys Choco fudge T

Baileys Chocolate Fudge

Yield: 16.5cm x 26cm pan


Melted butter, to grease

1 x 395g can sweetened condensed milk

100g butter, cubed

255g (1 1/4 cups) brown sugar, firmly packed

2 tablespoons glucose syrup

150g good-quality dark chocolate, finely chopped

60ml (1/4 cup) Baileys Original Irish Cream liqueur


  • Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

  • Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.

  • Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.

  • Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.



Baileys Rocky Road Fudge


Baileys Rocky Road Fudge

Yield: 8cm x 20cm bar pan


50ml Baileys Irish Cream liqueur

200g good-quality dark chocolate, roughly chopped

20g unsalted butter

1/3 cup (100g) sweetened condensed milk

50g chopped unsalted pistachio kernels

75g roughly crushed shortbread biscuits

200g mini marshmallows (or regular marshmallows, chopped)

150g white chocolate, roughly chopped



  • Grease an 8cm x 20cm bar pan. Line with baking paper, leaving some overhanging.

  • Place Baileys, dark chocolate, butter and milk in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water). Allow to melt, then stir gently until smooth. Remove from heat and cool slightly. Stir in nuts, biscuit, marshmallow and 100g white chocolate. Spread mixture into pan, then chill for 2-3 hours until firm.

  • Melt remaining 50g white chocolate as before. Drizzle over fudge, leave for 3-4 minutes to set, then cut into squares. The fudge will keep in an airtight container in the fridge for up to 1 week.



Champagne Mousse with Chambord


Champagne Mousse with Chambord

Yield : 5-6 servings

This Champagne Mousse is delicious, light and is flavored with Chambord as well as champagne. It’s a perfect dessert for New Year’s Eve!


4 egg yolks
1/4 cup sugar
3/4 cup + 3 tbsp champagne, divided
2 tbsp chambord, optional
0.25 oz package of gelatin
1 1/4 cups heavy cream
1/2 cup powdered sugar
raspberries (or black raspberries)



1. In a medium sized bowl, whisk together egg yolks and sugar until well combined.
2. Add 3/4 cup champagne and chambord to egg mixture and whisk until combined.
3. Pour egg mixture into a saucepan and cook over medium heat, whisking constantly. It will be foamy – keep whisking.
4. Mixture will begin to thicken and foam will subside. It’s ready when is has thickened and has more volume, about 7-10 minutes. It should reach about 160 degrees, if you have a thermometer. Do not boil.
5. Remove from heat and whisk for another 1-2 minutes, then pour into a clean large bowl and set aside.
6. In a small bowl, sprinkle gelatin over 3 tbsp of champagne. Set aside.
7. In another bowl, make whipped cream. Whip heavy cream until it begins to thicken.
8. Add powdered sugar to heavy cream and continue to whip until it has stiff peaks. Set aside.
9. Heat gelatin in the microwave for about 10-20 seconds, until melted.
10. Add gelatin to egg mixture and mix until combined.
11. Slowly fold whipped cream into egg mixture.
12. Spoon mousse into cups and refrigerate for 3-4 hours, or up to 24 hours.
13. Top with whipped cream and a raspberry (or black raspberry).


source : lifeloveandsugar


Kahlua Cookies and Cream Milkshake


Kahlua Cookies and Cream Milkshake


2 cups vanilla ice cream

3/4 cup milk

1/4 cup crushed Oreos, plus more for serving

1 ounce Kahlúa coffee liqueur

Whipped cream, for serving

Maraschino cherries, for serving


  • Combine vanilla ice cream, milk, Oreos and Kahlúa in blender until smooth.
  • Pour into glasses and serve, garnished with whipped cream, crushed Oreos and maraschino cherries, if desired.

source:  damndelicious

Kahlua Mocha Milkshake


Kahlua Mocha Milkshake


2 cups coffee ice cream

1/3 cup coffee, cooled

1 ounce Kahlúa Mocha

2 tablespoons milk

2 teaspoons cocoa powder

Whipped cream, for garnish

Chocolate shavings, for garnish


  • Combine coffee ice cream, coffee, Kahlúa Mocha, milk and cocoa powder in blender until smooth.
  • Pour into glasses and serve, garnished with whipped cream and chocolate shavings, if desired.

source:  damndelicious

Cherry Ice Cream with Chocolate Chips


Cherry Ice Cream with Chocolate Chips

Yield : 1 quart


  • 1 1/2 cups pitted ripe sweet cherries (from about 3/4 lb cherries)
  • 3/4 cup milk
  • 1 3/4 cups cream
  • 1/2 cup sugar
  • 1 pinch salt
  • 1 teaspoon lemon juice
  • 2 Tbsp Amaretto, cherry liqueur, or rum (optional)
  • 4 ounces bittersweet chocolate, chopped fine, keep in freezer until used


1 Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, then lower the heat to warm and just let sit for about 15 minutes. Remove from heat. Pour mixture into a blender, or use an immersion blender, and carefully purée. (Careful because you are dealing with a hot liquid. Make sure you hold the cap down on the top of the blender while puréeing.)

2 Put mixture into a large bowl. Stir in the remaining 3/4 cup of cream. Chill for several hours in the refrigerator until completely cold. (Can also place bowl over an ice bath, to speed up the cooling process.)

3 Before putting the mixture into your ice cream maker, stir in the lemon juice and the Amaretto or other liqueur if you are using. Note that you can skip the alcohol if you want, but the addition of it will help the ice cream from getting too icy, and the amaretto can add a nice flavor boost to the ice cream. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions.

4 Once the ice cream has completed churning, the ice cream should be pretty soft. Gently fold in the finely chopped chocolate. Put in an airtight container and place in the freezer for at least an hour, preferably several hours

source:  simplyrecipes

Peach Sorbet



Peach Sorbet

Yield : 1 quart


1 cup minus 1 tablespoon superfine granulated sugar (You can make superfine sugar by pulsing granulated sugar in a food processor several times.)
1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)
2 pounds peaches (The original recipe called for 1 1/2 pounds of peaches, however I needed 2 pounds to get 2 cups of puree.)
2 tablespoons fresh lemon juice
1 teaspoon lightly beaten egg white
1 tablespoon vodka or peach liqueur, optional


In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Peel and pit peaches. Purée peaches in a food processor until smooth. Transfer 2 cups purée to a bowl (reserving remainder for another use, if you have any) and stir in syrup and lemon juice. Chill peach mixture until cold and up to 1 day.

Stir in egg white and vodka or liqueur (optional) and freeze in an ice-cream maker. Serve sorbet immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours. * If you add the vodka or liqueur you will be able to hold the mixture for longer in the freezer.

source: bunkycooks