Irish Creme Liqueur In Chocolate Cups Recipe

Combine first 4 ingredients in a heavy saucepan over medium heat, stirring constantly, until coffee dissolves.

Beat egg yolk until thick. Gradually stir about one-fourth of hot mixture into yolk; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 2 minutes. Remove from heat, and stir in whiskey and next 3 ingredients. Cool.

Pour into a bottle or jar; cover tightly with lid, and chill at least 8 hours. Store in refrigerator up to 2 months, if desired. Shake well, and serve in Petite Chocolate Cups.

To make Petite Chocolate Cups: Microwave chocolate morsels in a 1-cup glass measuring cup 1 to 1 1/2 minutes or until melted, stirring twice.

Brush a thin layer of chocolate into bottom and up sides of candy cups, forming a 1/16-inch-thick layer. Wipe top edges of cup; chill or freeze until hardened. Repeat procedure with a second layer. Peel paper cups from chocolate.