Bailey’s Chocolate Truffles
Ok, I may have gotten a little carried away this week with Bailey’s desserts…
After making these delicious brownies, I decided to use the leftover Irish cream to whip up a batch of truffles! I admit I haven’t made many truffles after giving away literally hundreds of them a few years ago for Christmas gifts. (There may be such a thing as too much chocolate!) But these were so simple and delicious that I already want to make more! They were rich and chocolate-y, the Bailey’s was delicious and subtle, and the texture was just right. Perfect to go with your St. Patrick’s Day meal, or anytime you have a Bailey’s craving. :)
(And if you tune back in tomorrow, there may or may not be one more Bailey’s recipe to follow…)
Bailey's Chocolate Truffles
- 12 oz. dark or semisweet chocolate chips
- 4 Tbsp. Irish cream (I prefer Bailey's)
- 2 Tbsp. heavy cream
- 1 tsp. instant coffee powder (optional)
- 1/2 tsp. vanilla extract
- unsweetened cocoa powder, for dusting
Stir together the cream, Irish cream, and vanilla in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until nearly boiling. Using a wire whisk, slowly stir the chocolate chips into the warm cream until completely melted. Remove bowl from heat, cover and chill for 1 hour or until the mixture is pliable but firm enough to scoop.
Use a small cookie scoop (or a spoon) to scoop out the chocolate, and roll into truffles of your desired size. Dust with cocoa powder, then set aside. Refrigerate until ready to serve.
These are also great dipped in melted chocolate, or with a coffee bean rolled inside.