A sweet treat with an Irish twist? These Irish Cream Truffles are easy to make and a tasty way to finish off a big St. Patrick’s Day celebration.

Irish Cream Semi-Sweet Chocolate Truffles

While I chose to go the semi-sweet chocolate route these truffles would be equally tasty with a white chocolate. You can make these adults-only treats using Irish Cream liquor or use Irish Cream coffee creamer instead to make friendly to those who do not drink. I chose to dip these treats in chocolate, but you could also roll in cocoa powder or sprinkles.

Ingredients:

2 Bags of Semi-Sweet Chocolate Chips
2/3 cup heavy cream
2 tablespoons coconut oil or butter
1/3 cup Irish Cream Liquor (or creamer)
Sprinkles (optional)

Directions:

Put one bag of chocolate chips into a heatproof bowl.
Slowly bring cream to boil (be careful not to scald) and mix in Irish Cream.
Pour the hot liquid over the chocolate chips and stir until smooth. If the mixture is not entirely melted, then you’ll want to slowly heat the mixture in the microwave in 15-second increments.
Mix in the coconut oil (or butter) until mixture is smooth and shiny.
Pour the mixture into a shallow 9×9 pan or dish and put in the fridge to firm up for approximately 1 hour.
Once firm, use a spoon to scoop out small quarter size balls of the truffle mixture. Roll into a ball using the palms of your hands. Note: you’ll get sooooooo messy! Try putting a bit of cocoa powder on your palms to help the process work a tad better. Set the completed balls of truffle mixture on a parchment paper covered plate and then set in fridge to firm while you melt your chocolate for dipping. If you are choosing to roll in sprinkles or cocoa powder instead of dipping, you can do so now.
Melt your chocolate slowly in the microwave or over a double boiler so that it does not burn and coats nicely. I tend to put in a tablespoon of coconut or vegetable oil to get it a better consistency.
Dip your truffle balls into the mixture and set on a sheet of parchment paper to firm. Top with sprinkles for fun!