In the top half of a double boiler or bowl over simmering water melt dark and white chocolate chips plus 50g butter until soft enough to stir.
Stir in the icing sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared tin and lay a sheet of plastic wrap over the top; press and smooth top down.
Topping: In the top half of a double boiler (or bowl over simmering water or in the microwave) melt remaining chocolate chips until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth.
Spread topping over cooled fudge with a knife. If a smooth top is important place cling film over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
Oh this is the best. I didn't find this too strong.. guess it is personal preference. I lined both tins with foil and when the fudge was set, it was easy to cut.. just remove from tin lifting the foil.. and slice. Easier than trying to cut in the tin. - 21 Jul 2008
YUM! This is really very easy, and the results are impressive! **One note: This was very boozy (but good!) the first day, but I think the flavour mellowed a little as it sat; try to make it a day ahead (if you can resist). - 21 Jul 2008
Very tasty... However I would make some changes next time I make it. First, I would use a larger tin - these were way too tall to cut through w/o the top layer breaking off. Secondly, I would definitely line my tin with foil instead of buttering it - so, so, so much easier to get out of tin (and a cxlean tin to boot. - 21 Jul 2008