With intensely rich chocolate flavor, these Creamy Chocolate Truffles are rich, smooth, and creamy. They are just luscious bites of chocolaty goodness.
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
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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.
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Cut the softened butter into small pieces and add it to the chocolate.
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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.
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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.
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If you have pieces of chocolate that will not melt, microwave the mixture in 15-second intervals until the mixture is smooth.
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Add the Irish Cream and stir well, at this point the ganache will start to thicken.
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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
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Place the sprinkles in shallow bowls, big enough to roll the truffles in
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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.
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Roll the balls in the sprinkles to cover. Place back on the baking sheet and repeat making truffles.
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Refrigerate truffles until ready to serve. Store in an airtight refrigerator for 2 weeks.
Notes
You can make the truffles any size you want. I used a 1-inch cookie scoop to measure out the ganache and made 60 truffles.
60 truffles sound like a lot, but you will usually want to eat at least two truffles per serving.
To make these truffles alcohol-free, replace the Irish Cream with additional heavy cream.
For the sprinkles, you need a good amount to roll the truffles in. For this recipe, I used the three 3-ounce bottles of sprinkles. A good source to buy sprinkles is your grocery store if they have a baking department. Mine will sell me a pint of sprinkles.
If buying online it really is best to buy in bulk. And if you bake a lot the extra sprinkles can always be used on baked goods like cookies or cakes.
