Chocolate Irish Cream Truffles are a rich and flavorful no-bake dessert that couldn't be easier! This chocolate truffle recipe yields a small-batch for indulgence in moderation. Just six truffles!
Prep Time 2hours45minutes
Total Time 2hours45minutes
4ozbittersweet chocolatechopped [see note]
1/4cupIrish cream liqueursuch as Baileys
1/4tspinstant espresso powder
Unsweetened cocoa powderfor rolling
Add chopped chocolate to a heat-safe bowl and set aside.
Heat Irish cream liqueur in a microwave-safe bowl for 20 seconds, or until it's hot (but not boiling hot). Pour over the chopped chocolate and let sit for 3-4 minutes.
Begin to whisk/stir the mixture together. Add the butter and instant espresso powder and stir. You may wish to pop the bowl back in the microwave for a few seconds if the mixture needs to be heated a bit more.
Continue stirring/whisking until the mixture is smooth and shiny.
Cover the bowl with plastic wrap, ensuring the plastic wrap is pressed against the entire top surface. Refrigerate for two hours, or until the truffle mixture is firm enough to hold shape well.
Line a plate with parchment paper. Using a 1-1/2" capacity cookie scoop and portion out the chilled truffle mixture. Lightly coat your palms with unsweetened cocoa powder to prevent the mixture from sticking, and roll out each truffle until round.
Place rolled truffles on the parchment-lined plate and refrigerate again for 30 minutes or so until firmed up some more. Add a small amount of unsweetened cocoa powder to a plate and roll truffles in it for serving. Store truffles in the refrigerator.
You may use your favorite variety of bittersweet or dark chocolate, however I'm partial to a bittersweet variety that lists 60% cacao content. Please note that bittersweet chocolate is NOT the same thing as bitter/baking chocolate, the latter of which is unsweetened and would not be good here.The recipe time is nearly all inactive, and includes 2 hours for the first chill, and 30 minutes for the second.