IRISH CREAM CHOCOLATES

12 ounces semisweet chocolate chips
1/2 cup Irish cream liqueur, such as Bailey's
1/4 cup whipping cream
2 cups pecan pieces

Heat chocolate, Irish Cream and whipping cream in a double boiler over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat and stir in pecans. Drop by teaspoonsful onto wax paper; cool for 1 hour.

Remove from wax paper and store in airtight container.



CHOCOLATE-COVERED BLUEBERRY CLUSTERS

Posted by gretaesch at recipegoldmine.com 5:49:23am 9/9/03

These are unbelievably wonderful. Eat your fruit and have some chocolate too!

1 cup semi-sweet chocolate chips
1 tablespoon vegetable shortening
1 1/2 to 2 cups blueberries, washed and thoroughly dried

In a double boiler or medium bowl over simmering water, melt chocolate. Stir in shortening. Add blueberries and gently stir until well coated. Drop by teaspoonsful to form small clusters onto a wax paper-lined baking sheet. Chill until firm. Keeps for 2 to 3 days in covered container in the refrigerator. Makes about 36 confections.



CHOCOLATE CHIP EGGNOG BALLS

4 cups confectioners' sugar
1 cup cream cheese (room temperature)
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1 tablespoon evaporated milk
1 teaspoon Amaretto
1 cup miniature semisweet chocolate chips
1 cup chopped almonds

In a large bowl, beat together sugar and cream cheese until smooth. Beat in spices, evaporated milk, Amaretto and chocolate chips.

Pinch of walnut-size pieces of dough and roll into balls. Roll the balls in almonds, then store in an airtight container in the refrigerator.