The truffles are lovely set out on a plate, served with coffee and other desserts. They are great as gifts for the hostess or at Christmas, packed in airtight containers.
Place butter, Irish cream and cream in a saucepan. Heat on medium heat, stirring frequently, until hot.
Pour hot cream mixture in chocolate mixture and process until smooth and shiny
Remove from the fridge and scoop up a spoonful at a time and roll into balls. I roll mine a little less than an inch but make whatever size you want. I then roll in powdered sugar or cocoa powder. I think chopped toffee or chopped, roasted almonds would be yummy to.
For the ice cream I decided to keep this as simple as possible I'd use store bought Coffee Ice Cream. I like Blue Bell brand and think it's about the best store bought you can get. It's more expensive than others but well worth it if you want the best quality.
Coffee Toffee Irish Cream Ice Cream
1/2 gallon Coffee Ice Cream
4 Heath Candy Bars, chopped
2 cups Shawn's homemade Irish Cream
Stir or Mix the ice cream, candy bars and Irish Cream until blended and return to freezer until ready to serve. Top with additional chopped Heath bars, a bit of Irish Cream and whipped cream if desired.
I usually soften the ice cream in the microwave for about 20-30 seconds so that it is easier to mix.
OR DO THIS:
Simply scoop about 1 cup of the ice cream into individual serving dishes and pour about 1/4 - 1/3 cup of the Irish Cream over the top. Top with chopped Heath Bars and whipped cream. We do this most of the time.
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