"Irish Cream is a cream liqueur made with Irish whiskey, cream, and other ingredients which sometimes include coffee."
Irish Cream Truffles
(Yields about 25 truffles)
- 4oz semi-sweet or bittersweet chocolate, chopped into small pieces or use chocolate chips
- 3oz heavy whipping cream
- 1/4 teaspoon espresso powder
- 1 tablespoon Irish Whiskey
- 1/4 cup cocoa powder for coating (You can also coat your truffles in melted chocolate, finely chopped nuts, powdered sugar, etc.)
- Shamrock Sprinkles (optional)
Place chopped chocolate or chocolate chips in a small heat proof bowl and set aside.
In a small saucepan bring cream to a simmer over medium heat. Add the espresso powder and heat just until it starts to boil. Remove from heat and immediately pour over bowl of chocolate. Let sit 3-5 minuets. Gently stir until completely melted, smooth and glossy. (You have now made ganache). Stir in whiskey (make sure it is at room temperature, DO NOT add cold liquid to your warm ganache).
Pour into a shallow glass baking dish and let stand at room temperature about 30 minutes. Refrigerate until firm. Using a melon baller or small ice cream scoop, scoop into small bite-size balls. (Roll in your hands quickly if desired, as it will melt from the heat of your hands). Roll in cocoa powder (or coating of your choice) and place on a baking sheet lined with parchment or wax paper and refrigerate until firm. If you want to coat your truffles in a chocolate shell, dip your truffle into a bowl of melted chocolate using a fork, tapping the fork against the bowl to let excess chocolate drip back into bowl. Top with sprinkles, shredded coconut, chopped nuts, or topping of your choice if desired.
I used Shamrock Sprinkles to give it a cute St. Patty's Day touch.