Description
Deliciously creamy Irish Cream Truffles made with semi-sweet chocolate, heavy cream, and Irish Cream liqueur, coated in powdered sugar, hot chocolate powder, or sprinkles. Perfect no-bake treat for chocolate lovers and ideal for gifting or special occasions.
Ingredients
Scale
Chocolate Mixture
- 4 ounces semi-sweet baking chocolate, chopped
- 1 tablespoon salted butter
- ½ cup heavy cream
- 3 tablespoons Irish Cream liqueur
Coating Options
- Powdered sugar for coating
- Hot chocolate powder mix for coating
- Sprinkles for coating
Instructions
- Prepare chocolate and butter: Add the chopped semi-sweet chocolate and salted butter to a large mixing bowl, ready for melting.
- Heat cream and combine: In a small saucepan, heat the heavy cream just until it begins to simmer. Immediately pour the hot cream over the chocolate and butter mixture and let it sit without stirring for 5 minutes to soften the chocolate.
- Whisk mixture: Whisk the mixture thoroughly until it becomes thick and dark brown in color. Then, add the Irish Cream liqueur and whisk again to fully incorporate.
- Chill the mixture: Cover the bowl and refrigerate the mixture for 6 to 8 hours, preferably overnight, until firm enough to handle.
- Portion and chill again: Scoop the chilled mixture into 2 teaspoon portions onto a parchment-lined cookie sheet and refrigerate for 30 minutes to firm up.
- Shape and coat: Using your palms, roll each portion into smooth balls. Then dip each truffle into your preferred coating—powdered sugar, hot chocolate powder, or sprinkles—for a delightful finish.
- Store appropriately: Keep the truffles refrigerated and consume within one week for optimal freshness and flavor.
Notes
- Try different coatings like cocoa powder or crushed nuts for variety.
- Use good quality Irish Cream liqueur for authentic flavor.
- Keep truffles chilled to maintain their shape and texture.
- Perfect to prepare a day ahead before serving.
- Can be stored in an airtight container in the refrigerator for up to one week.