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Irish Cream Chocolate Truffles

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Rich, velvety chocolate truffles infused with Irish cream liqueur for a decadent, melt-in-your-mouth treat. Perfect for special occasions, edible gifts, or a luxurious pick-me-up.

Ingredients

Scale
  • 8 oz good-quality dark chocolate (60-70% cocoa), finely chopped
  • 1/2 cup heavy cream
  • 1/4 cup Irish cream liqueur (such as Baileys)
  • 2 tbsp unsalted butter, softened
  • 1/8 tsp fine sea salt
  • 1/2 cup unsweetened cocoa powder (for coating)
  • Finely chopped toasted nuts (optional, for coating)
  • Sprinkles or chocolate shavings (optional, for coating)

Instructions

  1. Finely chop the dark chocolate and place it in a heatproof mixing bowl.
  2. In a small saucepan, warm the heavy cream over medium-low heat until steaming and small bubbles appear at the edges (do not boil).
  3. Pour the hot cream over the chopped chocolate. Let sit for 2–3 minutes without stirring.
  4. Add the softened butter and sea salt. Stir slowly from the center outwards until the mixture is glossy and smooth. If needed, microwave in 5–10 second bursts, stirring in between.
  5. Pour in the Irish cream liqueur and whisk until fully incorporated. The ganache may look loose at first; keep whisking gently until it comes together.
  6. Cover the bowl with plastic wrap and refrigerate for 2–3 hours, until firm enough to scoop. (Or freeze for about 45 minutes, checking every 15 minutes.)
  7. Once set, use a small cookie scoop, melon baller, or two teaspoons to portion 1-inch balls. Roll quickly between your palms to form smooth balls.
  8. Roll each truffle in unsweetened cocoa powder, chopped nuts, or sprinkles. Place on a parchment-lined tray.
  9. For firmer truffles, chill for another 30 minutes before serving, or serve at room temperature for a softer center.

Notes

For dairy-free or vegan truffles, substitute coconut cream and vegan butter, and use a vegan Irish cream liqueur. For alcohol-free, replace Irish cream with extra heavy cream and a dash of vanilla. Truffles can be coated in cocoa, nuts, sprinkles, or other toppings. Ganache can be made up to 3 days ahead. Store truffles in an airtight container in the fridge for up to 2 weeks, or freeze for up to 2 months.

Nutrition

Keywords: Irish cream truffles, chocolate truffles, homemade candy, edible gifts, Baileys dessert, holiday sweets, easy truffles, gluten-free dessert

Find it online: https://katedishes.com/irish-cream-chocolate-truffles-recipe-easy-homemade-sweets-for-special-occasions/