Irish Cream Truffles

Rich and velvety dark chocolate ganache spiked with the creamy sweetness of Bailey’s Irish Cream, then dipped in dark chocolate! 

We’re just days away from St. Patrick’s Day!

By the way, does anyone out there actually know where, when, or what happened to originate this holiday? As far as I know, it’s basically an excuse for people to drink excessively and pinch strangers. Call me the Scrooge of St. Patty’s Day, but I’m just not an alcoholy type of girl. (I also don’t wear a lot of green.) Now, if there was some kind of holiday that was dedicated to eating cupcakes, donuts, cookies, ice cream, and candy all day, I’d be ALL over that.

While I really can’t stand the taste of wine, beer, or anything alcoholic for that matter, I DO however, enjoy the creamy richness of Irish Cream on special occasions. And since this weekend is all about dat booze and Irish spirit, I can’t think of a more appropriate time to make these Irish Cream Truffles than right NOW.

What I love most about these truffles is that you really can’t taste the alcohol in them. They have the perfect hint of Irish Cream flavor and their centers are unbelievably soft and velvety.

At first, I started small by adding about 2 tablespoons of Irish Cream to the truffle filling. I really couldn’t taste it though, so I added another Tablespoon…then another. Four tablespoons seemed to be the sweet spot for these truffles, and it’s a good thing I didn’t add anymore because the Irish Cream flavor definitely came through more when the truffles were fully chilled.

After dipping the truffles in a bath of rich dark chocolate, I decided they needed a little something extra. So in the spirit of St. Patrick’s Day and all things leprechaun (even though I’m sure the Irish despise this mythical stereotype), I dusted the truffles with some edible gold dust. Not only did it mask any imperfections from the dipping process, but the glistening gold sheen makes these truffles all the more stunning.

While there’s really not THAT much alcohol in these truffles, I’d advise keeping these “adult” chocolates away from the kiddos. Not because I care about their safety or anything, but because they’re “much too good for children!” As Miss Trunchbull would say… 😉

Despite the fact that I’m not huge on alcoholic sweets, these truffles were undeniably heavenly. The way they just melt in your mouth is absolutely exquisite, and one bite will have you wanting about ten more. 

Boy do I wish I had doubled the recipe…

Irish Cream Truffles

Rich and velvety dark chocolate ganache spiked with the creamy sweetness of Bailey's Irish Cream, then dipped in dark chocolate! 

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Prep Time 1 hour hr 15 minutes mins

Chilling Time 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine Irish

Servings 20 Truffles

Ingredients

  

Ganache:

• 8 ounces semi-sweet chocolate chopped or chips
• ¼ cup heavy cream
• ¼ cup Irish Cream (I used Bailey's)
• 1 Tablespoon corn syrup
• Pinch of salt
• 1 Tablespoon unsalted butter softened and cut into pieces

For Dipping:

• 5 ounces semi-sweet chocolate chopped or chips
• 2 teaspoons coconut oil

Instructions

 

• In a medium bowl, heat the 8 ounces of chocolate in the microwave for 30-40 seconds. Remove and stir, and repeat this process once more until chocolate is mostly melted with just a few chocolate pieces remaining; set aside.
• Pour heavy cream and Irish cream into a glass measuring cup together. Microwave until warm to the touch, about 30 seconds. Stir the corn syrup and salt into the cream mixture, then pour over melted chocolate. Cover bowl with plastic wrap and let sit for 3 minutes. Remove plastic wrap and use a wooden spoon to stir everything together. Add the butter, and continue stirring until fully incorporated.
• Pour mixture onto a large plate or shallow dish. Spread out into an even, thin layer, then refrigerate for at least 1 hour.
• Using a melon baller or a spoon, scoop Tablespoon-sized mounds of the ganache onto a baking sheet lined with parchment paper. Chill in the freezer for 30 minutes.
• Remove truffles from the freezer and shape into balls by rolling them between the palms of your hands. Place back onto lined baking sheet and return to the freezer to firm up for another 30 minutes.
• In the meantime, heat the 5 ounces of chocolate and coconut oil in a small bowl in the microwave until smooth and melted. Remove truffles from the freezer. Using two forks coat each truffle in the melted chocolate then place back onto lined baking sheet. Chill coated truffles in the refrigerator for at least 30 minutes to allow chocolate to set and filling to firm up. Decorate with edible gold dust, if desired. Store truffles in an airtight container in the refrigerator for up to one week.