Irish Cream Chocolate Truffles (Printable Format)
Creamy chocolate truffles with Irish cream flavor, balanced sweetness, and a smooth, rich texture.
# What You Need:
→ Chocolate Ganache
01 - 8 ounces good-quality dark chocolate, finely chopped
02 - 1/2 cup heavy cream
03 - 2 tablespoons unsalted butter, at room temperature
→ Irish Cream Flavoring
04 - 2 tablespoons sweetened condensed milk
05 - 1 tablespoon instant coffee granules
06 - 1 teaspoon unsweetened cocoa powder
07 - 1/2 teaspoon vanilla extract
08 - 1/4 teaspoon almond extract (optional)
→ Coating
09 - 3.5 ounces cocoa powder or finely chopped nuts, for rolling
# How-To Steps:
01 - Heat heavy cream in a small saucepan over medium heat until just beginning to simmer. Do not allow to boil.
02 - Remove from heat and add chopped chocolate. Let stand 2 minutes, then stir gently until smooth and glossy.
03 - Stir in butter until fully melted and completely combined with the chocolate mixture.
04 - In a small bowl, whisk together sweetened condensed milk, instant coffee, cocoa powder, vanilla extract, and almond extract if using until smooth.
05 - Add the Irish cream flavoring to the chocolate ganache and stir until thoroughly blended.
06 - Cool to room temperature, then cover and refrigerate 2 hours or until firm enough to scoop.
07 - Using a small cookie scoop or teaspoon, portion mixture and roll into 1-inch balls with your hands.
08 - Roll each truffle in cocoa powder or chopped nuts to coat evenly.
09 - Place in an airtight container and refrigerate up to 1 week. Bring to room temperature before serving for optimal texture.
# Expert Suggestions:
01 -
- They look like you spent all day when you mostly just waited for chocolate to firm up
- No alcohol means you can eat three at ten in the morning without questioning your life choices
02 -
- The ganache will look too soft when warm, trust the chilling process and do not add more chocolate
- Wet hands make rolling impossible, keep a towel nearby and work in small batches
03 -
- If your ganache refuses to firm up after two hours, your fridge is too warm or your cream measurement was generous, give it another hour before panicking
- A melon baller makes more uniform truffles than a spoon if you happen to own one