5ounceschocolate chopped (good quality milk or dark)
FILLING
1¼ounceschocolate chopped white or milk
1tablespooncream whole, heavy or whipping cream
1tablespoonsBaileys
EXTRAS
1-2ounceschocolate chopped (milk, dark or white) for drizzling
Instructions
On low heat bain marie or microwave melt the chocolate until smooth. Let cool 15-20 minutes.
Coat the chocolate molds swirling it around (I used a pastry brush to fill in the empty spots) and then tip it over to empty out the excess chocolate (I let it drain for approximately 15-20 minutes over a cookie rack. Place the mold in the freezer for approximately 10 minutes, remove and fill any empty spots with some more melted chocolate. This time refrigerate while making the filling.
FOR THE FILLING
In a small bowl add the chopped chocolate and cream again melt and stir until smooth. Let cool 15 minutes then stir in the Baileys. Let the mixture thicken for 15-20 minutes.
Remove the mold from the fridge, spoon the filling into the molds about 3/4 full, tap mold down a few times on counter top to remove air bubbles, top with the remaining melted milk chocolate (if it's too thick melt again) again tap the mold lightly on counter top to remove air bubbles. Remove excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm. Remove chocolates carefully from the mold and serve. Drizzle with melted white chocolate if desired. Enjoy!