Truffle Fudge with a Kick

Melt the first 3 ingredients (chips and butter) just until the chocolates are soft enough to stir smooth. Do not overheat. Remove from heat and add the chocolate/butter mixture to the powder sugar and Irish cream liquor; stir until smooth. Add the nuts, if using.

Pour the fudge in an 8″ x 8″ x 2″ pan sprayed with vegetable spray. Lay a sheet of plastic wrap on top and gently press to make the fudge smooth.

To make the truffle topping, melt chocolate chips and vanilla (or more chocolate chips) until smooth. Remove from heat. With a fork, beat in the 2 tablespoons butter (cut into pieces) and liquor until smooth. Spread topping over fudge with a knife. If a very smooth top is desired, use a piece of plastic wrap as done with the fudge.

Refrigerate until firm, about 1 to 2 hours. This can also be frozen.