Chocolate Irish Cream Truffles

Chocolate Irish Cream Truffles
I wanted to use up some of the Bailey’s I bought for St. Patrick’s day and I’ve always wanted to make truffles. These take a little bit of work but are really pretty and would also make nice gifts for birthdays or holidays.

Chocolate Irish Cream Truffles
I used coffee flavored Bailey’s but any variety would be great for these. I tried to temper the chocolate using Willie’s Chocolate Bible instructions but my candy thermometer only goes as low as 40 C and the instructions go as low as 26 C. I just melted the chocolate for the coating in the microwave instead.
Chocolate Irish Cream Truffles
I used dark chocolate for the coating because it’s my favorite. If dark chocolate isn’t your cup of tea white or milk chocolate would taste great too. I would stick to using dark chocolate for the truffle filling.
Chocolate Irish Cream Truffles
These will keep in the fridge for about a week. I put them in the freezer so I can grab one when I feel like it. I bought little foil wrappers as well and dusted the heart shaped chocolates with luster dust, my new favorite decorating tool.
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Chocolate Irish Cream Truffles

Yield: 30 chocoaltes

Ingredients

100ml Irish Cream

150ml double cream

150g unsalted butter

270g dark chocolate (between 60-70%)

250g dark chocolate, 70% (for the coating)

Instructions

  1. Break the 270g of chocolate into small pieces and cut the butter into cubes place both in a heatproof bowl over barely simmering water until melted. Don't stir.
  2. Once melted remove the bowl from the pan and pour in the Irish cream and double cream. Whisk by hand until combined. Place in the fridge to set, about 2 hours.
  3. Once set melt (or temper if you know how) the chocolate for the coating. If using a chocolate mould brush the bottom and sides of the mould and place in the freezer for 20 minutes.
  4. Take a teaspoon of the Irish cream filling and place in each mould. Brush more melted chocolate over the top of the filling and freeze for 30 minutes. The chocolates will pop out of the moulds like ice cubes once they set.
  5. If you don't have a chocolate mould make round balls of filling, freeze and then dip in the chocolate coating.
  6. Place each chocolate face down on the foil square and fold the sides around the chocolate. Keep in the fridge or freezer for best results.
http://www.americancupcakeabroad.com/chocolate/chocolate-irish-cream-truffles
adapted from Yum magazine 

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9 Comments

  1. katescakesandbakes

    Oh. Wow. I practically licked the computer screen at the picture of those AMAZING truffles. I also can't believe I wrote that I almost licked the screen- some thoughts are best kept in my head right? What an absolute treat of a chocolate!

  2. Shulamit

    @Kate, I was thinking the same thing. roflmao!

  3. poppilinnstudios

    Mmmmmmm, chocolate! I'd like to give this recipe a try! And Kate-I could have licked the screen too!!! 😛

  4. carmar76

    haha! nearly licking the screen seems to be an epidemic w/ this post! ; )

  5. Véronica

    Ca a l'air délicieux !

  6. thelittleloaf

    These look gorgeous – where did you get the pretty little heart-shaped moulds from?

  7. Titan

    Looks awesome, I bet it tasted great.

  8. Cupcake Kelly

    I bought the heart shaped moulds from Cake, Cookie and Craft shop. The link is under the supplies page at the top.

    Glad everyone likes these! I like to eat them frozen.

  9. Omg !!!!!! Look great . Thanks for sharing :-)

    xoxoxo
    Very cute asian girl