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2/3 c. Irish cream 1 Tbs. butter 2 c. white chocolate chips Chocolate candy coating In the microwave, heat the Irish cream, white chocolate, and butter just until the chocolate is melted. Do not allow the mixture to boil. Stir until smooth. Let cool to room temperature. Spoon cooled mixture into a pastry bag. Melt the chocolate coating in a double broiler or the microwave. Fill candy mold completely with melted coating and let sit for 3-5 min. Pour mold back into double broiler and scrape the mold surface clean, leaving a shell of chocolate in the mold. Place in the freezer until hard. Pipe some filling into each cavity. Top with melted chocolate coating. Let chocolate harden and remove from the mold.
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