Irish Cream Chocolate Truffles (Printer-friendly)

Decadent creamy chocolate spheres with Irish cream flavor, chilled for smooth, rich indulgence.

# What you'll need:

→ Chocolate Ganache

01 - 8 oz semi-sweet chocolate, finely chopped
02 - 1/2 cup heavy cream
03 - 1/4 cup unsalted butter, cut into pieces
04 - 2 tbsp sweetened condensed milk
05 - 2 tbsp non-alcoholic Irish cream syrup or Irish cream flavored coffee creamer
06 - 1 tsp pure vanilla extract
07 - Pinch of salt

→ Coating

08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 cup chocolate sprinkles or finely chopped nuts (optional)

# Method:

01 - Place the chopped chocolate in a heatproof bowl and set aside while preparing the cream mixture.
02 - In a small saucepan, combine heavy cream and butter over medium heat. Heat until just simmering, then immediately remove from heat.
03 - Pour the hot cream mixture over the chopped chocolate. Let sit undisturbed for 2 minutes, then stir vigorously until smooth and glossy.
04 - Stir in sweetened condensed milk, non-alcoholic Irish cream syrup, vanilla extract, and salt until fully incorporated and uniform.
05 - Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to hold its shape when scooped.
06 - Using a small spoon or melon baller, scoop tablespoon-sized portions. Roll quickly between palms to form smooth balls.
07 - Roll each truffle in cocoa powder, chocolate sprinkles, or chopped nuts until evenly coated on all sides.
08 - Place finished truffles on a parchment-lined baking sheet. Refrigerate for at least 30 minutes before serving to set coating.

# Expert Tips:

01 -
  • Everyone gets to enjoy that sophisticated Irish cream taste regardless of age or preference
  • The silky smooth texture is something you would expect from a fancy chocolate shop
  • These come together faster than you would believe but they taste like you spent hours perfecting them
02 -
  • Do not overheat the cream mixture or the chocolate can separate and become grainy
  • If your ganache refuses to firm up after chilling try adding another teaspoon of condensed milk
  • Work quickly when rolling because warm hands will start melting the chocolate immediately
03 -
  • Chill your hands briefly under cold water between rolling truffles to keep them from melting
  • Sift cocoa powder through a fine mesh strainer for that professional velvety appearance

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