This is an easy recipe for Irish cream truffles. Made with Baileys, these boozy chocolate bites are the perfect treat for any occasion, not only St. Patrick’s Day!
2cupschocolate chips(14 ounces/400 grams), see note 2
4tablespoonsIrish cream
3ouncesgreen sprinkles(90 grams)
Prevent your screen from going dark
Instructions
In a heat-proof bowl, add heavy cream and chocolate chips. Put over a pot of simmering water and stir until the chocolate is melted.
Stir in Irish cream until smooth.
Let it cool down for about 30 minutes before covering with plastic wrap and refrigerating for 1 hour (or until it is hard enough to work with).
When the mixture has hardened, use the smallest cookie dough scoop to scoop out the mixture (I fill 2/3 of the scoop with the mixture) and place onto a large tray/chopping board lined with baking parchment.
Use gloves to roll them into balls.
Cover each ball in sprinkles.
Refrigerate before serving.
Notes
Heavy cream (US) = double cream (UK). Whipping cream can also be used.
I used dark chocolate chips. You can also use semi-sweet chocolate, just make sure to finely chop it first.
Take this number as a guide only. This is the quantity you would get if each ball weighed about 0.7 ounces/20 grams.
If you forgot about the chocolate mixture in your fridge and it turns into a hard rock, don’t worry. Take it out and let it sit at room temperature until it is soft enough so you can scoop it out.
Store these truffles in an air-tight container or re-sealable bag in the fridge. If stored properly, they should last at least 7 days.