Irish Cream Truffles
Not that you need an excuse to eat chocolate… but if you did St. Patrick’s day is a good one!
We’re sharing this easy chocolate truffle recipe with a hint of Irish cream for a festive taste that any leprechaun or guest will enjoy!
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Ingredients
- ¼ cup heavy cream
- 1 12-ounce bag milk chocolate chips
- 3 tablespoons Irish Cream or Irish Cream Creamer
- Sprinkles, powdered sugar, crushed nuts, etc. (for topping, optional)
Instructions
- Using a double boiler, warm the cream. Add the chocolate chips and cook until the chips have melted and the mixture is smooth, stirring frequently.
- Remove from the heat and stir in the Irish Cream.
- Cover and place in the freezer for about 30 minutes or until the mixture is firm enough to handle.
- Take about 1 tablespoonful of the chocolate mixture into your hand and quickly form into a ball. Roll the ball to coat with the sprinkles, nuts or other topping (optional). Place on a plate or parchment paper. Note: if the truffles become too tacky to handle, you can re-chill the mixture to stiffen them back up.
- Serve at room temperature or chilled.
Notes
Tip: To make a double boiler, fill a saucepan halfway with water and place over high heat. When the water begins to boil, place a bowl over the top of the saucepan. Add the milk and chips to the top bowl. The steam will slowly melt the mixture, without scorching or burning.
Tried this recipe?Let us know how it was!
