CHOCOLATE COVERED LIQUOR CHERRIES RECIPES

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BAILEYS CHOCOLATE TIFFIN RECIPE - OLIVEMAGAZINE



Baileys Chocolate Tiffin Recipe - olivemagazine image

Nothing says I love you quite like an (edible) homemade gift. Try this easy and indulgent tiffin, packed with Irish cream liqueur, three types of chocolate, shortbread and Christmassy marschino cherries. You don't have to include the edible glitter but it does add a certain festive sparkle!

Provided by OLIVEMAGAZINE.COM

Categories     Baking and desserts

Total Time 30 minutes

Number Of Ingredients 9

raisins or sultanas 100g
Baileys or another Irish cream 6 tbsp
72% dark chocolate 250g, chopped into small pieces
milk chocolate 250g, chopped into small pieces
unsalted butter 100g
shortbread 300g, crumbled into chunks
maraschino cherries 225g jar, drained and halved
white chocolate 200g
edible gold glitter to sprinkle, optional

Steps:

  • Line a 20-21cm square tin with baking paper. Put the raisins in a microwavable bowl, pour over 2 tbsp of Baileys and cover with clingfilm, then microwave for 30 seconds. Leave covered, so that the Baileys soaks into the fruit.
  • Melt 150g each of the dark and milk chocolate along with the butter in a pan until completely melted, then stir in the soaked raisins, the rest of the Baileys, the shortbread pieces and the cherries. Spoon into the prepared tin and smooth the top. Put in the fridge for 1 hour, until firm.
  • Melt the remaining dark, milk and white chocolate separately, then blob over the top and swirl together, sprinkling a little glitter here and there as you swirl. Leave to set in the fridge for at least 4 hours. Let it come to room temperature before slicing, so that the chocolate on top doesn’t shatter.

Nutrition Facts : Calories 0 calories, FatContent 0 gram fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 0 gram carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 0 gram protein, SodiumContent 0 milligram of sodium

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