BAILEYS SALTED CHOCOLATE TRUFFLES AND PECAN FUDGE

Welcome to our ‘Something for the Weekend’ feature, where we will post a range of mouth-watering recipes – from cocktails to cupcakes – for you to try your hand at. We’d love you to share the results with us by tweeting us at @BaileysPrize or tagging our Instagram account.

This week’s sumptuous recipe is the ultimate weekend indulgence: not one, but two glorious chocolately recipes! Plus, they only take twenty minutes to prep, so they’re perfect if you need to turn up to that last-minute dinner party with something delicious (or even if you just want something simple and tasty to enjoy with a good book!)

INGREDIENTS FOR THE GOLD SALTED CHOCOLATE BAILEYS TRUFFLE SQUARES

200g dark chocolate, chopped
200g sweet condensed milk
50g icing sugar
150g almonds, toasted and chopped
4 tbsp (1 unit) Baileys Original Irish Cream
1 tbsp unsalted butter
Sea salt
Edible gold glitter or gold leaf, for dusting

FOR THE BAILEYS WHITE CHOCOLATE & PECAN FUDGE

500g white chocolate, chopped
200g sweet condensed milk
100g icing sugar
150g pecans, toasted
4 tbsp (1 unit) Baileys Original Irish Cream
2 tbsp unsalted butter

METHOD FOR THE GOLD SALTED CHOCOLATE BAILEYS TRUFFLE SQUARES

1. Put the dark chocolate in a glass bowl. Microwave for 1 min, stir, then add the condensed milk, sugar, almonds, Baileys Original Irish Cream and the butter. Continue to microwave in 30 sec intervals until completely melted and smooth.

2. Beat the mixture vigorously for 3-4 mins. Pour into a 15cm x 15cm tin lined with non-stick baking paper. Refrigerate overnight.

3. Cut into squares, sprinkle with the sea salt and gold glitter, and serve.

FOR THE BAILEYS WHITE CHOCOLATE & PECAN FUDGE

1. Put the chopped chocolate in a glass bowl. Microwave for 1 min and then add the condensed milk, sugar, pecans, Baileys Original Irish Cream and butter. Continue to microwave for 30 sec intervals until completely melted and smooth.

2. Beat the mixture vigorously for 3-4 mins. Pour into a 15cm x 15cm tin lined with non-stick baking paper. Refrigerate overnight.

3. Cut into rectangles and serve.

Enjoy! And don’t forget to send us your creations in a Tweet or Instagram.

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