Irish Cream Chocolate Truffles (Printable View)
Creamy chocolate confections flavored with Irish cream syrup, chilled and coated with cocoa or nuts.
# Ingredient List:
→ Chocolate Ganache
01 - 8 oz semi-sweet chocolate, finely chopped
02 - 1/2 cup heavy cream
03 - 1/4 cup unsalted butter, cut into pieces
04 - 2 tbsp sweetened condensed milk
05 - 2 tbsp non-alcoholic Irish cream syrup or Irish cream flavored coffee creamer
06 - 1 tsp pure vanilla extract
07 - Pinch of salt
→ Coating
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 cup chocolate sprinkles or finely chopped nuts (optional)
# How to Make It:
01 - Place the chopped chocolate in a heatproof bowl.
02 - In a small saucepan, heat the heavy cream and butter over medium heat until just simmering. Remove from heat.
03 - Pour the hot cream mixture over the chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
04 - Stir in the sweetened condensed milk, non-alcoholic Irish cream syrup, vanilla extract, and salt until fully combined.
05 - Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.
06 - Using a small spoon or melon baller, scoop out tablespoon-sized portions and roll into balls with your hands.
07 - Roll each truffle in cocoa powder, chocolate sprinkles, or chopped nuts to coat.
08 - Place the finished truffles on a parchment-lined tray. Chill for at least 30 minutes before serving.
# Expert Suggestions:
01 -
- The non-alcoholic version means everyone can enjoy them without worry
- They come together faster than most homemade candies but taste completely impressive
02 -
- If your ganache separates while stirring, whisk in a teaspoon of cold cream to bring it back together
- The truffles firm up significantly after the final chilling, so do not worry if they seem soft after rolling
03 -
- Chill your mixing bowl for 10 minutes before making the ganache for faster setting
- Keep a bowl of ice water nearby to dip your hands in if the chocolate starts melting while rolling