Irish Cream Truffles

Recipe View In a small, heavy-bottomed saucepan, whisk together the heavy cream and sugar. (2 minutes)

Recipe View Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is steaming gently, with fine bubbles forming around the edges. Be careful not to boil. Remove from heat. (5-7 minutes)

Recipe View Add the cubed butter, chocolate chips, and Irish cream liqueur to the warm cream mixture. Whisk continuously until the butter and chocolate are fully melted and the mixture is smooth and glossy. (3-5 minutes)

Recipe View Pour the chocolate mixture into a shallow dish or container. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. (1 minute)

Recipe View Refrigerate for at least 2 hours, or preferably overnight, until the mixture is firm enough to scoop and roll. (2+ hours)

Recipe View Once firm, scoop the chocolate mixture using a small spoon or melon baller, about 1 tablespoon at a time. Gently roll each portion between your palms to form a 1-inch ball. Place the rolled truffles on a parchment-lined baking sheet. (20-30 minutes)

Recipe View Return the truffles to the refrigerator for at least 30 minutes to firm up before coating. (30 minutes)

Recipe View Roll the chilled truffles in your desired coating: cocoa powder, finely chopped nuts, or tempered chocolate. (15-20 minutes)

Recipe View Store the finished truffles in an airtight container in the refrigerator for up to 1 week.