Description
These rich and indulgent truffles are the perfect adult treat for St. Patrick’s Day! Made with bittersweet chocolate and creamy Baileys Irish Cream, they’re easy to prepare and store well for a make-ahead dessert.
Ingredients
Scale
For the Truffle Filling:
- ½ cup heavy cream
- 8 ounces bittersweet chocolate, finely chopped
- 3 tablespoons unsalted butter, room temperature, cut into small pieces
- 3 tablespoons Baileys Irish Cream
For the Coating:
- ⅔ cup unsweetened cocoa powder, sifted
- 8 ounces bittersweet chocolate, finely chopped (for dipping)
- Optional toppings: Melted white chocolate (tinted green), chopped nuts, natural-dyed sprinkles
Instructions
- In a small saucepan, bring the heavy cream to a boil over medium heat.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth.
- Mix in the butter and Baileys until fully incorporated.
- Spread the ganache into a shallow dish and refrigerate for at least 2 hours, or until firm.
- Using a melon baller or small scoop, portion out about 2 teaspoons of ganache and roll into balls with your hands. Place on a parchment-lined tray and refrigerate until firm.
- For the coating, temper the additional chocolate or roll truffles in sifted cocoa powder.
- Dip the truffles in melted chocolate and decorate as desired.
- Store in the fridge and let sit at room temperature for 1 hour before serving.
- Prep Time: 15
- Cook Time: 120