These Chocolate Irish Cream Truffles are easy to prepare and so delicious. Right up there on my favorites list and perfect for a Saint Patrick’s Day celebration!
Gather your ingredients so that you have everything close at hand on the counter or table.
Make the Chocolate Candy
Place the Belgian dark chocolate pieces in a medium glass bowl.
In a small saucepan, heat the heavy whipping cream and Irish Cream over low heat until the cream starts to boil. You’ll see bubbles at the edge of the pan when this happens. Remove from heat.
Add the softened butter to the heated cream and stir to combine.
Pour cream over the chocolate pieces. Allow to set for 5 minutes. Stir to combine. If needed, place bowl in microwave and heat for 15 second increments until chocolate has completely melted, stirring between each heating. The chocolate should be smooth and silky.
Place uncovered in refrigerator for 60-90 minutes until firm and scoopable.
Form the Truffles
Line a baking sheet with waxed paper. Using a mini cookie scoop (mine is equal to 2/3 tablespoon), begin scooping the chocolate mixture into balls. Place on waxed paper.
If you don’t have a scoop, you may use a spoon and roll with your hands, although this can be quite messy.
Refrigerate for 30-40 minutes before coating.
Coat the Truffles
To coat the truffles, use a 10 oz. package of dark chocolate melting wafers.
Follow package directions for melting the chocolate wafers by heating in the microwave for 30 seconds at a time until completely melted and smooth. Stir between each heating.
Using two forks, dip the truffles into the melted chocolate. Place on a baking sheet lined with wax paper.
Repeat with 3-4 more truffles. At this point, lightly sprinkle with Fleur de sel finishing sea salt. (You want to sprinkled with sea salt before the chocolate has fully set.)
Allow the candies to set at room temperature for at least 10-12 hours before serving. Once the truffles have hardened, you may place them in candy liners, if desired, and then inside a tightly-lidded container. Tin containers work well for this.
Store Belgian Chocolate Raspberry Truffles in an airtight container for up to 30 days in a cool, dry place. You may also freeze them in an airtight container for up to 3 months. Allow the truffles to thaw overnight in the refrigerator before serving.
It is not recommended to store chocolate truffles in the refrigerator as this may dry out the chocolates faster than at room temperature. If you need to store the chocolates for a long time, opt to freeze them in a tightly wrapped and sealed container.
This recipe will make 26-28 truffles. Package for gift-giving or serve at your next tea party or wine tasting. The addition of Irish Cream in this recipe makes these truffles perfect for a Saint Patrick's Day celebration.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.**Wine Pairing Suggestions – Try serving these truffles with a dry Riesling or Moscato, or a light pinot noir or merlot. Or how about coffee with Irish Cream, or Irish Cream over ice?