- ½ cup heavy cream
- 8 ounces good bittersweet chocolate, chopped fine
- 3 tablespoons unsalted butter, cut into small pieces, room temperature
- 3 tablespoons Bailey’s Irish Cream
- For the topping:
- ⅔ cup sifted unsweetened cocoa powder
- 8 ounces good bittersweet chocolate, chopped fine for dipping
- Other toppings such as melted white chocolate tinted green and chopped nuts if desired
- Bring the cream to a boil over medium heat. Pour the hot cream over 8 ounces chopped bittersweet chocolate. Allow the mixture to rest for a minute or two, then stir with a spatula until all the chocolate is melted. Stir in the butter and Bailey’s and blend until smooth. Spread the ganache into a shallow glass pan and refrigerate for several hours.
- Using a melon baller or scoop holding about two teaspoons, form into balls, rolling in your palms, and place on a parchment or wax paper lined baking sheet. Refrigerate until firm. While the truffle filling is in the fridge, prepare the chocolate coating by tempering the chocolate in your preferred method. If you want to skip this step, roll the truffles in sifted unsweetened cocoa powder and store in an airtight container.
- Coat the truffles in the tempered chocolate and top as desired. Store the finished truffles in the refrigerator removing one hour before serving.
Do you celebrate St. Patrick’s Day with a special dish? Maybe Irish soda bread, corned beef or cabbage and potatoes? Feel free to link a post in the comments section and let us know what you’re making these days! Sharing is such fun.
I guess I’ll go ahead and mention my wonderful, adorable, special, sweet grandson, again! Isaac came over with his mom and had dinner with us yesterday. He was wide awake and cooperated a bit for picture time!
He was wearing this little moo-moo outfit. So cute! Here a moo, there a moo, everywhere a moo-moo! Can’t wait until he can eat my cooking.
Hope you have a great week and thanks so much for stopping by!