Creamy Chocolate Truffles for St Patrick’s Day


With intensely rich chocolate flavor, these Creamy Chocolate Truffles are rich, smooth, and creamy. They are just luscious bites of chocolaty goodness.

 

Prep Time: 45 minutes

 

 Cook Time: 1 minute

 

 Chill Time: 2 hours

 

 Total Time: 2 hours 46 minutes
 Servings: 60 truffles

 

Equipment

Heatproof Bowl

Small Saucepan 1/2 quart

Ingredients

  • 12 ounces dark chocolate chips You can also use a chocolate bar. Use good quality chocolate such as Schaffen Barger or Ghiradelli
  • 2/3 cup Heavy cream
  • 1/3 cup Irish Cream such as Baileys or Carolans
  • 2 tbsp. butter
  • Green sprinkles
  • Shimmering Gold sprinkles
  • White sprinkles

Instructions

Making the ganache

  • Place the chocolate chips or the chopped chocolate in a medium-sized heat-proof bowl. The chocolate needs to be chopped fine so it will melt. I even will chop the chocolate chips down to smaller pieces if they are the larger type of chips.
  • Cut the softened butter into small pieces and add it to the chocolate.
  • Pour the heavy cream into the saucepan and heat over medium heat just to a boil. You can also heat the cream in the microwave, but be careful of it boiling over.
  • Remove the saucepan from the heat pour the hot cream over the chocolate and let sit a minute to start melting the chocolate, then stir or whisk until you have a completely smooth mixture.
  • If you have pieces of chocolate that will not melt, microwave the mixture in 15-second intervals until the mixture is smooth.
  • Add the Irish Cream and stir well, at this point the ganache will start to thicken.
  • Pour the ganache into a flat shallow dish, such as an 8×8 inch baking pan, spread the mixture smooth. Set the dish in the refrigerator chill for at least 2 hours until it is firm. You can let the ganache sit overnight.

Making the truffles

  • Place the sprinkles in shallow bowls, big enough to roll the truffles in
  • Line a baking sheet with parchment paper. Using a small scoop such as a 1/2 tablespoon, 1-inch scoop for small truffles, and then scoop out the chocolate mixture and place on the parchment-lined baking sheet. Now take the ganache scoops and roll them between the palms of your hands to make the balls nice and smooth.
  • Roll the balls in the sprinkles to cover. Place back on the baking sheet and repeat making truffles.
  • Refrigerate truffles until ready to serve. Store in an airtight refrigerator for 2 weeks.

Add a Comment

Your email address will not be published. Required fields are marked *