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Foothill Magazine

Fall in love with Irish cream and cookies truffles

By: Tessa Marguerite, Reporter/Page Designer
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Irish cream and cookies truffles

Ingredients

  • 1½ cups chocolate chips (semi-sweet, dark,
  • milk chocolate)
  • 1/3 cup heavy whipping cream
  • 4 teaspoons Bailey’s
  • (or any Irish cream liqueur)
  • 3 tablespoons maraschino cherries, finely chopped

Toppings:

  • crushed chocolate cookies, powdered sugar, coconut, chopped nuts or sprinkles

Instructions

  1. In a medium saucepan, combine chocolate pieces and whipping cream. Cook over low heat stirring constantly until fully melted — may need to occasionally remove from heat if it begins to clump. Remove from heat; cool slightly. Stir in cherries. Mix in Bailey’s using a wire whisk until smooth. Chill for one to two hours, or until firm.
  2. Lay a long strip of parchment paper on baking sheet or countertop. Using your hands, roll chocolate mixture into 1-inch balls. Cover in desired topping.
  3. Truffles can be kept in an airtight container in the refrigerator for up to two weeks.

Truffles are one of those deceiving desserts that look like they must have taken hours to make and years of experience. And, true, there are some truffles out there that are pure works of art. But if you’re anything like me, it’s the balance between simplicity, taste and presentation that makes me fall in love.

When I think of truffles, I picture rows upon rows of chocolate pieces, resting in delicate parchment, behind a glass case in a bakery that is filled with the intoxicating smell of sugar. It’s hard to say no to such a decadent indulgence, especially when you have a recipe that can whip up a heap of truffles in a snap.

It was the idea of a grownup cookies and cream treat that inspired me to make these Irish cream and cookies truffles. The Bailey’s is a sweet addition to the rich chocolate, melting together to form a creamy bite of delight. I also enjoy the austerity of this chocolatey twist on a classic truffle recipe. There’s absolutely no baking involved. The hardest part is waiting up to two hours for the unformed mixture to chill in the refrigerator. During that time, I recommend putting on some music, making a cup of coffee and trying not to think about the rich, sweet treats that are clearly calling to you from the kitchen. If you try and form them too early, it makes everything a lot more difficult and sticky. You will know if the mix is ready to roll when it doesn’t stick to your palms. The cleanup is quick with only a few tools to clean; all the dirty work is done over parchment paper.

If you chose crushed chocolate cookies, sprinkles, or nuts, be sure to press the topping firmly into the truffle as you roll it. Flaked coconut is especially difficult to use as it is dry and stiff. Another option is to save some chocolate pieces and melt them in a saucepan after the truffles had chilled in the refrigerator. Instead of rolling them in a topping, try drizzling the chocolate over the rounded truffles and let it set for 10 minutes. This works well if it is white chocolate on dark or vice versa, creating a sweet, contrasting design.  

After you’ve perfected the Irish cream and cookies truffles, try swapping out the Irish cream with Kahlua and rolling them in chocolate sprinkles, powdered sugar or chopped hazelnuts. A variety of liquids can be substituted for the Irish cream or Kahlua and it’s fun to experiment with sweet liquors or brandy. With the amount of chocolate added, it’s difficult to make something less than delicious. There are so many variations that can be made to this recipe; the possibilities are endless.

Truffles are wonderful sweets to bring to parties and can be kept in the refrigerator for up to two weeks.