Rich Irish Cream Truffles

Ocean~Ivy's Note:

This is a really fancy,and simple treat to make for St. Patrick's Day, or any day for that matter!

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Yield: 36 truffles

• 1 cup whipping cream
• 2 teaspoons vanilla extract
• 1 pinch salt
• 1 lb real bittersweet chocolate , broken into 1 inch pieces
• 4 ounces milk chocolate , broken into 1 inch pieces
• 4 beaten egg yolks
• 3 tablespoons irish cream
• 2⁄3; cup unsweetened cocoa

Directions:

1. In a 2-quart saucepan over medium, heat whipping cream (2-3 minutes).
2. Add vanilla extract and salt.
3. Stir in half of the bittersweet chocolate and half milk chocolate with a whisk until melted.
4. Stir in the yolks, cooking over low heat. Stir often until lightly thickened (10-12 minutes).
5. Remove from heat; stir in remaining chocolate and the liqueur until chocolate is melted.
6. Cover and refrigerate until mixture is firm enough to shape (1/2 hour).
7. In medium shallow bowl, sift in cocoa.
8. By rounded TBSP, drop chocolate mixture into cocoa, rolling to coat.
9. Form into balls and roll in cocoa again.
10. Carefully put onto tray; refrigerate until firm (approx 30 minutes).

Reviews

[Oenophilly]

A very good, basic recipe! I made a few half-batches to play around with the ingredients and decorating to get the results I wanted. I ended up using half the eggs, omitting the vanilla and adding another 2 tbsp of irish cream. I tried it once with a semi-sweet/unsweet chocolate mix, but the original mix is definitely better. Also, they taste *spectacular* dipped in tempered chocolate - the contrast of textures is just out of this world :)

[Aroostook]

Rich and smooth. I doubled the recipe with no problem. What a great recipe for our Christmas platter. Thanks for posting.

[miss gracie]

This is a wonderful truffle recipe - very easy to make, extremely rich and tastes terrific! The Irish Cream flavor is perfect, not too strong or too mild. After I cooked the mixture, it was a bit grainy as the oil had separated slightly from the chocolate (It may have been my brand of chocolate), so I used my hand held beater and whipped the mixture until it was smooth. Perfect! In addition to cocoa, I rolled some of the balls in ground chocolate or ground toasted almonds. I'm adding this recipe to my collection of Christmas candy favorites. Thanks, Ocean~Ivy!