Dark chocolate combined with booze makes these Irish cream truffles a rich and decadent show stopper. We won’t tell anyone that they only take 5 ingredients and are super easy to make! And if you love Rumchata like I do, check out my Rumchata Pecan Truffle recipe.
I’m going to let you in on a little secret… I may be a little bit of a Scrooge when it comes to Christmas. Before kids we never put up a tree and I was completely OK with that. While others are chomping at the bit to decorate for Christmas as soon as Halloween wraps up, I am the type to hold out as long as possible. Decorations aren’t what brings those good Christmas time feelings to life for me. I don’t feel like it’s really Christmas time until I am in the kitchen baking up goodies to fill special plates that I’ll give to the people that make the 364 other days out of the year better.
Nothing says “I appreciate and care about you” like a plate full of homemade goodies… except maybe booze. Which is why this year’s goody plates will be featuring these Irish Cream Truffles- delightful little bites of boozy heaven.
irish cream truffles
1/4 cup Bailey’s Irish Cream
10oz high quality dark chocolate chips
1/2 cup Heavy cream
Small sprinkles or colored sugar
- Place chocolate chips in microwave safe bowl.
- In a small saucepan bring the butter and the heavy cream (not the Irish Cream) to a gentle boil.
- Pour the heated cream and butter over the chocolate chips and start stirring. The heat from the cream, butter combo should be enough to melt the chips fully. However if you still have a few lumps, microwave in 15 seconds intervals until completely smooth.
- Once the chocolate is completely melted and it smooth, add the Baileys and stir until it’s completely incorporated and the chocolate is smooth again.
- Refrigerate until firm, around 2 hours.
- Line cookie sheets with parchment paper
- Using a spoon, take small bits of ganache and roll it in your palms to make 1″ balls. Place formed balls on cookie sheets. Work quickly to keep the chocolate from melting.
- Place formed balls back in refrigerator to cool for 15-20 minutes.
- Decorating the truffles-
- Pour colored sugar or sprinkles into a small bowl.
- Roll each truffle in sugar until it’s fully coated. If the sugar isn’t sticking, allow the truffle to warm up a few minutes and try again.
***Because these aren’t cooked and evaporation is limited these truffles still contain alcohol. Enjoy them responsibly and don’t let the kids get into them!***
Both of these and my Rumchata truffles will be on this year’s goodie plates for our farm’s veterinarians, our milk hauler, our cow breeder, our nutritionist and our milkers. They will have to share some space with the toffee I make every year as well as a few other surprises I’m trying out and will share later!
Let me know how you like these!