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Ingredients

  • ΒΌ 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.