IRISH CREAM TRUFFLES
These delectable chocolate truffles are made with Irish cream and are perfect for St. Patrick's Day. Roll in melted chocolate, finely chopped nuts, or cocoa powder for a finishing touch.
Provided by Esther Kaiser
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h25m
Yield 24
Number Of Ingredients 5
Steps:
- Whisk heavy cream and sugar together in a small saucepan over medium heat. Heat until the edges of the cream show fine bubbles but mixture does not boil, allowing sugar to dissolve. Remove from heat.
- Whisk butter, chocolate chips, and Irish cream into cream mixture until butter and chocolate chips are melted. Cool to room temperature.
- Scoop up the chocolate mixture about 1 tablespoon at a time and roll into a 1-inch ball; set truffles on a plate.
- Refrigerate until firm, about 1 hour.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 14.6 g, Cholesterol 18.7 mg, Fat 11.3 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 6.9 g, Sodium 19.5 mg, Sugar 12.7 g
IRISH CREAM TRUFFLE FUDGE
This is 'wicked good' stuff! This creamy sweet confection will disappear as fast as a wink.
Provided by LETSGGGO
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h45m
Yield 24
Number Of Ingredients 10
Steps:
- Butter a 8x8 inch pan.
- In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
- Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
- In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 46.8 g, Cholesterol 10 mg, Fat 20.3 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 9.9 g, Sodium 37.4 mg, Sugar 42 g
BAILEYS IRISH CREAM TRUFFLES
Make and share this Baileys Irish Cream Truffles recipe from Food.com.
Provided by Steve_G
Categories Candy
Time 30m
Yield 24 candies, 24 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate, Baileys and heavy cream together over very low heat.
- Whisk in yolks, one at a time; mixture will thicken.
- Whisk in butter.
- Refrigerate overnight, or until firm.
- With spoon make small balls.
- Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.
IRISH CREAM DOUBLE CHOCOLATE TRUFFLE FUDGE
I found this recipe a while ago and decided to share. It is so rich--the recipe originally called for nuts, but honestly you do not need them. This fudge is heavenly and besides, not everyone likes nuts. Of course you may add them by stirring in the fudge mixture or pressing into topping. I hope you enjoy! 8)
Provided by OceanIvy
Categories Candy
Time 30m
Yield 1 batch
Number Of Ingredients 9
Steps:
- To make: Melt the chocolates together, stirring until smooth; remove from burner.
- Blend in the 2 tbsp butter then Irish cream, beating until smooth.
- When fudge is even, spread over and chill.
- Spray a 8-inch square pan with cooking spray, setting aside for now.
- In a saucepan, melt the chocolate and butter until soft the smooth.
- You do NOT want to over-heat!
- Stir mixture.
- Combine the chocolate mixture with the sugar and cream.
- Continue stirring until mixture is smooth.
- Pour mixture into pan.
- Smooth the top of fudge by laying piece of plastic wrap, pressing carefully and evenly.
- Prepare the topping as noted above.
- Evenly spread topping over fudge and chill for a few hours before cutting.
BAILEY'S IRISH CREAM TRUFFLES
Make and share this Bailey's Irish Cream Truffles recipe from Food.com.
Provided by Stephanie Z.
Categories Candy
Time 10m
Yield 70 serving(s)
Number Of Ingredients 4
Steps:
- Place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot.
- Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula, begin stirring the cream and the chocolate together in the center of the bowl. Gradually incorporate the chocolate and cream from the edge of the bowl.
- Stir in the Bailey's Irish Cream. Cover and let stand overnight or refrigerate for up to 2 weeks.
- Scoop the chocolate mixture out into small round balls, about 3/4" in diameter. Roll the truffles, individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular.
- Store the truffles in the refrigerator for up to 2 weeks and toss them in confectioner's sugar just before serving.
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