Friday, March 2, 2018

Chocolate Irish Cream Truffles / St. Patrick's Day

St. Patrick's Day is one of my favorite holidays! Ever since I was a little girl, my family and I celebrated the wearing of the green, and I have continued the tradition with my own family. We wear green of course, but we also enjoy Irish meals and desserts throughout the day! It's silly and lots of fun!! To get ready for St. Patrick's Day this year, I made some Chocolate Irish Cream Truffles. These candies are very easy to make, and are full of chocolate goodness with a little addition of Irish Cream. I used Torani Irish Cream flavoring so everyone in the family can enjoy them, and once you try them, if you want to add more, feel free. You might want to add it to the outer chocolate coating for a stronger flavor, and of course Irish Cream liquor would work perfectly also!



Chocolate Irish Cream Truffles
(makes 20-24 truffles)
(printable recipe at end of page)


3/4 cup Milk Chocolate, chopped
3 ounces Heavy Whipping Cream
1 tablespoon Torani Irish Cream Flavoring
3/4 cup Milk Chocolate, chopped
1-2 teaspoons Heavy Whipping Cream
Green and White Sprinkles



Place chocolate in a mixing bowl. Heat whipping cream to a low boil. Add the whipping cream to the bowl of chocolate, and let sit for one minute. Mix together until the chocolate is melted. Add in the Irish Cream and mix in. Cover bowl and let sit in refrigerator for 2-3 hours. 
Use a 3 ounce scoop to make balls of chocolate. Place scoops of chocolate on to a baking sheet lined with parchment paper. 
Take the balls of chocolate and roll them into firm balls. Cover and place in refrigerator for 6 hours or overnight. 
Chop and melt the milk chocolate for the coating. Add heated heavy whipping cream, 1 teaspoon at a time, until chocolate is thinned a little. You can add additional Irish Cream flavoring if you want to add more flavor. Place the truffle into the chocolate and remove when it is covered. Carefully shake off the excess chocolate.
Remove chocolate and set it on another baking sheet with parchment paper. Decorate with sprinkles after you have dipped each one. Refrigerate until ready to serve. Place in candy cups to serve.









I am joining some other bloggers today to celebrate St. Patrick's Day with yummy and festive recipes. Check out the list below:





 Bailey's Irish Cream Mini Cheesecake Bites from Daily Dish Recipes
 Beef and Guinness Pie from Everyday Eileen 
Chocolate Guinness Cake from Cindy's Recipes and Writing 
Chocolate Irish Cream Truffles from The Freshman Cook 
Celtic Knot Rolls from Cooking With Carlee 
Colcannon from A Day in the Life on the Farm 
Colcannon with Kale from Simple and Savory 
Corned Beef and Cabbage from Tip Garden
Corned Beef Sliders with Horseradish Sauce from New South Charm 
Double Chocolate Fudge for St. Patrick's Day from Hezzi-D's Books and Cooks 
Fisherman's Pie from Karen's Kitchen Stories 
Instant Pot and Slow Cooker Dublin Coddle from All That's Jas 
Irish Cheddar & Dried Cherry Soda Bread from Faith, Hope, Love & Luck 
Irish Nachos from A Kitchen Hoor's Adventures 
Irish Potato Leek Soup from House of Nash Eats 
Irish Pub Salad from Cookaholic Wife 
Irish Soda Bread Muffins from Jolene's Recipe Journal 
Irish Soda Bread Scones from Strawberry Blondie Kitchen 
Leprechaun Bait from Palatable Pastime 
Pretzel Shamrocks from Family Around the Table 
St. Patrick's Day Lucky Chow from Soulfully Made



Thank you for stopping by today!

Follow The Freshman Cook :


Here are more St. Patrick's Day Recipes you might enjoy:










Pin it

Chocolate Irish Cream Truffles

ingredients:

3/4 cup Milk Chocolate, chopped
3 ounces Heavy Whipping Cream
1 tablespoon Torani Irish Cream Flavoring
3/4 cup Milk Chocolate, chopped
1-2 teaspoons Heavy Whipping Cream
Green and White Sprinkles

instructions:


  1. Place chocolate in a mixing bowl. Heat whipping cream to a low boil. Add the whipping cream to the bowl of chocolate, and let sit for one minute. Mix together until the chocolate is melted. Add in the Irish Cream and mix in. Cover bowl and let sit in refrigerator for 2-3 hours. 
  2. Use a 3 ounce scoop to make balls of chocolate. Place scoops of chocolate on to a baking sheet lined with parchment paper. 
  3. Take the balls of chocolate and roll them into firm balls. Cover and place in refrigerator for 6 hours or overnight. 
  4. Chop and melt the milk chocolate for the coating. Add heated heavy whipping cream, 1 teaspoon at a time, until chocolate is thinned a little. You can add additional Irish Cream flavoring if you want to add more flavor. Place the truffle into the chocolate and remove when it is covered. Carefully shake off the excess chocolate.
  5. Remove chocolate and set it on another baking sheet with parchment paper. Decorate with sprinkles after you have dipped each one. Refrigerate until ready to serve. Place in candy cups to serve.
Created using The Recipes Generator

No comments: