There’s nothing more indulgent than a rich, creamy chocolate truffle. The addition of Irish cream makes these Irish Cream Chocolate Truffles truly special. And with just four ingredients, there’s no excuse not to make them!
- 8 oz. semi-sweet chocolate baking bar*, finely chopped
- 1 T unsalted butter
- 1/2 cup heavy cream
- 3 T Irish cream
- cocoa powder, for coating (optional)
- Place chopped chocolate and butter in a medium bowl. Set aside.
- In a small saucepan, combine heavy cream and Irish cream. Heat to simmering.
- Pour simmering cream mixture over chocolate and butter and let sit for 2 minutes. Then whisk until chocolate and butter are completely melted and mixture is smooth and shiny.
- Place plastic wrap directly on the surface of the chocolate mixture and refrigerate. Chill for 2 hours or until the chocolate is set.
- Once set, scoop scant Tablespoon-sized mounds of chocolate and place on a wax paper-lined baking sheet. Refrigerate for 30 minutes. (This chilling will keep the chocolate mounds from being too soft and sticky to roll into balls.)
- Once chilled, roll each chocolate mound into a ball between your hands (you may want to coat your hands with cocoa powder to avoid too much stickiness). Next, roll each ball in cocoa powder (optional).
- Serve truffles at room temperature.
Leftovers can be stored in an airtight container at room temperature for a few days or in the fridge for up to two weeks.
*Be sure to use a good quality chocolate baking bar (I used Ghirardelli semi-sweet baking bars for this recipe). Semi-sweet chocolate chips will not yield the proper consistency for your truffles.
- Category: Dessert
Keywords: chocolate truffles, Irish cream, Irish cream chocolate truffles, St. Patrick's Day