For Valentine’s Day Brent surprised me with some Bailey’s Irish Cream Chocolates. They were pretty fantastic and since then I’ve wanted to play around with a boozy truffle.
I used dark chocolate for these since it’s better for you than milk chocolate, but if you don’t dig dark chocolate, use semi-sweet. The older I get the more I prefer dark chocolate and I loved how these truffles came out. The dark chocolate takes center stage while the liquor plays in the background.
There is a fair amount of straight liquor in these so you may not want to serve them to children. Just a warning to all the parents out there! These are probably best served at an adult only party.
Irish Cream Dark Chocolate Truffles
*Makes approx 35 truffles
- 14oz dark chocolate, chopped or chips
- ¾ cup heavy cream
- 4 tablespoons butter
- ¾ cup Irish cream liquor such as Baileys (can dial back to ½ cup)
- ¼ cup unsweetened cocoa, sifted
- Optional: sprinkles
- Place chocolate in a large metal or glass bowl. Make sure chocolate is room temperature.
- In a small sauté pan over medium heat bring heavy cream and butter to a slow boil. Stay nearby b/c it can boil over pretty quickly.
- Once cream/butter comes to a boil pour over chocolate. Gentle shake bowl to ensure all chocolate is submerged and let sit 2-3 minutes. Then whisk mixture until chocolate is smooth.
- Add liquor and whisk again until incorporated. Place in fridge and chill for 2 hours.
- Remove from fridge and beat with hand mixer on low for 2 minutes. Chill again for 1 ½ - 2 hours.
- Remove from fridge and roll chocolate into small balls. About 1 tablespoon worth of mixture. Place on a wax paper lined sheet pan and refrigerate again for 30 minutes.
- After 30 minutes re-roll any balls that need to be re-shaped. Dredge lightly in cocoa powder or dust lightly on top.
I dredged them but next time I think I’ll just light dust them since cocoa powder can be a bit overwhelming for some. I also sprinkled some green sugar on some. Crushed walnuts might also be a great addition for topping.