Irish Cream Truffles
My Bailey's Irish Cream Truffles are sweet delectable treats that are perfect not only for St. Patrick's Day, but really any time of the year! Once you try this delicious truffle you will definitely want to be adding them to your favorites bookmark! These sweet bites of goodness are easy to make and you don't even have to turn on your oven!
Servings: 24
Ingredients
- 4 ounces semi-sweet baking chocolate chopped
- 1 tablespoon salted butter
- ½ cup heavy cream
- 3 tablespoons Irish Cream liqueur
- Powdered sugar for coating
- Hot chocolate powder mix for coating
- Sprinkles for coating
Instructions
- Add the chopped chocolate and the butter to a large mixing bowl.
- In a small saucepan, heat the heavy cream until it just begins to simmer then pour over the top of the chocolate and butter and let sit, unstirred, for 5 minutes.
- Whisk everything together until thick and dark brown then add in the Irish Cream and whisk to combine.
- Cover and refrigerate the mixture for 6 to 8 hours, preferable overnight.
- Portion the mixture out onto a parchment-lined cookies sheet in 2 teaspoons portions and refrigerate for 30 minutes.
- Roll the portions into balls with your palms then dip them in the coating of choice and enjoy.
- Store in the refrigerator for up to 1 week.
Notes
It’s really important to use baker’s chocolate and NOT chocolate chip in this recipe.
Heavy cream must be used, half & half is not a suitable substitute.
Butter is optional but does add to the creaminess and richness of the truffles.
The chilling time is very important since this mixture starts off as a liquid and needs to set fully before being shapeable.
You can also roll these truffles in chopped nuts or cocoa powder.