I came across a recipe recently for Lemon & White Chocolate Creams using limoncello which sounded really delicious but seeing as though I had all of the ingredients to make these except for a lemon and some limoncello, it was not likely that I would be able to try them!! However,……… all was not lost because I did have some Baileys and figured that substituting one alcoholic flavour for another would work. I also thought that to make my creams a little bit different I would put them on a stick and make them into cream pops! (which is optional of course, you could just make them without a stick and call them ‘creams’ ).
Hence my Baileys & White Chocolate Cream Pops were created and very nice they were too. I had actually intended decorating them with some grated milk chocolate, but I did not have any to hand so after searching through my cupboard I found some leftover edible silver shimmer and used that instead!! However, you could use anything you feel would work or of course leave them plain.
- 300g white chocolate
- 2 tbsp double cream
- 2 tbsp Baileys
- 55g unsalted butter
- topping of your choice eg. grated chocolate or edible silver shimmer as I did
- cake pop sticks (optional)
- gently melt the 200g of the white chocolate and the double cream together
- remove from the heat and whisk in the butter until the mixture thickens - about 3-4 minutes
- line an airtight tub with greaseproof paper, and pour in the mixture and chill in the fridge over night
- When ready, remove from the fridge and using a tsp remove spoonfuls and shape into balls - you need to work quickly and carefully as the mixture warms up in your hands
- Re- line your tub with more greaseproof paper
- place the balls on to the paper and insert a cake pop stick
- Return to the freezer to harden and set
- After at least an hour, melt the remaining 100g of white chocolate and dust some greaseproof paper with your choice of decorations for the top of them and placd this on top of a plate
- Then remove the creams from the freezer and quickly coat in the chocolate and place upside down onto the coated greaseproof paper
- Return to the fridge to set for at least an hour
- Then they are ready to eat - please note though that they need to be kept cool
These are a bit lovely to be honest and quite boozy and very moreish!! They would make a lovely gift (probably stickless and presented in a pretty gift box though for that), or served at a party as a treat! Perfect to pop in your mouth!
Easy to make and not that expensive either – why not give them ago?
This recipe is based on Lemon & White Chocolate Creams taken from Cupcakes & Cocktails by Paragon Books
I was sent a copy of the book for the purpose of a review.
