Irish Cream Truffles
Do I really need to write a post for this one, folks? It’s chocolate. And booze. Melted, mixed, rolled around in more chocolate. Highly giftable, delicious, boozy chocolate. Listen, we all have lots of stuff to do this time of year. I, for one, still have to wrap gifts (all the gifts), do a bit more shopping, and think up a Christmas Eve menu. You too, right? So let’s just cut to the chase, and agree that these Irish Cream Truffles are just a good idea. Ok, a really good idea. If you need more convincing on why truffles are good to have around, just in general, check out this recipe. Also, have your head checked, because it’s pretty obvious that truffles are good to have around. Silly. 
Anywho, no more words. I’ll leave just leave you here with these pics and the recipe. Happy candy making, peeps!
Ingredients
- 1 cup heavy cream
- 1 cup Irish cream liqueur (Kerrygold or Baileys)
- 1 lb fine-quality semi-sweet chocolate, roughly chopped
- 1 cup unsweetened Dutch-process cocoa powder
Instructions
- In a small sauce pan (or in the microwave), warm the cream and liqueur until it steams (but don't let it simmer or boil.)
- Place chopped chocolate in a medium-sized bowl. Pour warm cream mixture over the chocolate and whisk until smooth. Chill the mixture, covered, until firm, about 2 hours.
- Sprinkle the cocoa in a shallow dish or a rimmed baking sheet. Spoon level teaspoons of ganache onto the cocoa. A cookie scoop works perfectly for this. (It might be helpful to have a cup of hot water handy, to intermittently clean off your spoon or scoop.) Dust your palms lightly with cocoa. Roll each piece of ganache into a ball (wash your hands and as they become sticky, or if the ganache gets too sticky, put it back in the fridge for a few minutes). Once all the truffles are rolled and coated, put back in the fridge to cool until very firm again. Truffles can then be stored in an airtight container in the fridge for a week or two, or in the freezer for a month or more.