Irish Cream Chocolate Truffles

Author: Canadian Living

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: February 2011

Ingredients

  • 8 oz milk chocolate chopped
  • 4 oz bittersweet chocolate chopped
  • 1/3 cup whipping cream
  • 2 tablespoons unsalted butter
  • 1 pinch salt
  • 1/4 cup Baileys Original liqueur
  • 1/3 cup cocoa powder sifted

Method

In food processor, process milk chocolate with bittersweet chocolate until fine.

In saucepan, heat together cream, butter and salt until boiling. Pour over chocolate; process until smooth. Add Baileys; process to combine. Scrape into shallow container; cover and chill until firm, about 2 hours.

Using melon baller or teaspoon, drop by heaping 1 tsp (5 mL) onto waxed paper–lined baking sheets to make 36 pieces, gently rolling each to round off. Refrigerate until firm, about 1 hour. Roll in cocoa.

Nutritional facts Per Piece: about

  • Sodium 8 mg
  • Protein 1 g
  • Calories 69.0
  • Total fat 5 g
  • Potassium 32 mg
  • Cholesterol 6 mg
  • Saturated fat 3 g
  • Total carbohydrate 6 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Irish Cream Chocolate Truffles

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