Mascarpone and Liqueur Chocolates

Ingredients

Chocolate 170g

Mascarpone cheese 170g

Baileys liqueur 2 tbsp

Icing sugar 2 tbsp

Vanilla essence 1/4 tsp

Melt the chocolate in a double boiler and brush the insides of the molds with it. You can use silicone ice cube trays.

Refrigerate the mold for 15 minutes, then add a second, thicker layer and return to the refrigerator. The layer should be about 1-2 mm thick.

For the cream, mix the mascarpone with the powdered sugar, essence, and liqueur. Fill the molds with cream, leaving a few mm from the top.

Pour the remaining chocolate over the top and carefully wipe the edges of the mold to make it easier to remove the chocolates later.

Refrigerate for an hour. You can also freeze them, which will give you something like delicious chocolate-covered ice cream. If you refrigerate them, the filling will be softer.

Enjoy!