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Prep 15 mins
Cook 12 mins
This is a really fancy,and simple treat to make for St. Patrick's Day, or any day for that matter!
Make and share this Rich Irish Cream Truffles recipe from Food.com.
- In a 2-quart saucepan over medium, heat whipping cream (2-3 minutes).
- Add vanilla extract and salt.
- Stir in half of the bittersweet chocolate and half milk chocolate with a whisk until melted.
- Stir in the yolks, cooking over low heat. Stir often until lightly thickened (10-12 minutes).
- Remove from heat; stir in remaining chocolate and the liqueur until chocolate is melted.
- Cover and refrigerate until mixture is firm enough to shape (1/2 hour).
- In medium shallow bowl, sift in cocoa.
- By rounded TBSP, drop chocolate mixture into cocoa, rolling to coat.
- Form into balls and roll in cocoa again.
- Carefully put onto tray; refrigerate until firm (approx 30 minutes).
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 :)
Rich and smooth. I doubled the recipe with no problem. What a great recipe for our Christmas platter. Thanks for posting.
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!