Chocolate Irish Cream Truffles
Rich milk chocolate ganache truffles spiked with Irish cream liquor, dipped in dark and white chocolate — melt-in-your-mouth party bites I've handed out as samples for years.
- Prep Time
- 30 min
- Cook Time
- 0 min
- Total Time
- 30 min
- Servings
- About 2 dozen truffles
Last St. Patrick's Day weekend, the Lexington Pub Crawl was an absolute blast — green outfits, tacky accessories, the whole thing. It was fun enough that I made sure to do it all over again the following year, decked out just as ridiculously.
That first year I brought Irish Cream Cheesecake, Shepherd's Pie, and Chocolate Stout Cupcakes to share at the pub. The second year, I brought all of those back plus a Green Velvet Cheesecake, and started passing these truffles around as samples because they're just that good. Pop one in your mouth and it melts like butter, with rich chocolate flavor and a warm hint of Irish cream underneath.
Ingredients
- 10.5 oz. bag milk chocolate chips
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 2 tbsp. Irish cream liquor
- 10 oz. dark chocolate melting wafers
- 10 oz. white chocolate melting wafers
Instructions
- 1Pour the milk chocolate chips into a medium mixing bowl.
- 2In a microwave-safe dish, heat the heavy cream and butter for 1 to 1 1/2 minutes, until the cream is just boiling and the butter is melted (stir together if the butter hasn't fully melted).
- 3Pour the hot cream mixture over the chocolate chips and whisk together until the chocolate is melted and smooth. Stir in the Irish cream liquor until well blended.
- 4Refrigerate for at least 1 hour for the chocolate to firm up (or let it sit at room temperature for about 2 hours for a softer, easier-to-scoop consistency).
- 5Using a mini ice cream scoop, portion out about a tablespoon of chocolate at a time and place each ball on a wax paper-lined sheet pan. Return to the refrigerator for at least 30 minutes.
- 6Heat about 1 cup of the dark chocolate melting wafers in the microwave in 30-second intervals, stirring between each, until melted and smooth.
- 7Roll each truffle between your hands to smooth the surface. Insert a toothpick, dip into the melted chocolate, and gently tap off the excess. Use a second toothpick to push the truffle off onto a wax paper-lined cookie sheet.
- 8Repeat until all truffles are coated. Stir the remaining dark chocolate together with 1/2 cup of the white chocolate melting wafers and microwave in 30-second intervals until smooth — this makes a lighter drizzle color with a slightly different flavor. Spoon into a squeeze bottle and drizzle over the truffles.
- 9Refrigerate until ready to serve.
Storage & Reheating
Let the truffles sit at room temperature for at least 30 minutes before serving — the filling softens and gives that perfect melt-in-your-mouth effect. They can stay out for up to 5 hours before going back in the fridge.
