Irish Cream Dark Chocolate (Printable)

Luscious dark chocolate treats with creamy Irish cream ganache, perfect for sharing and gifting.

# What You'll Need:

→ Ganache

01 - 7 oz high-quality dark chocolate (at least 60% cocoa), chopped
02 - 1/3 cup heavy cream
03 - 3 tbsp unsalted butter, softened
04 - 3 tbsp alcohol-free Irish cream syrup or flavoring
05 - 1 tsp pure vanilla extract
06 - Pinch of fine sea salt

→ Coating

07 - 7 oz dark chocolate, chopped
08 - Unsweetened cocoa powder (optional, for dusting)

# Directions:

01 - Place 7 oz chopped dark chocolate in a heatproof bowl set aside while heating the cream.
02 - In a small saucepan, heat 1/3 cup heavy cream over medium heat until just simmering—small bubbles will form around the edges. Do not let it come to a full boil.
03 - Pour the hot cream over the chopped chocolate. Let sit undisturbed for 2 minutes, then stir gently with a spatula until completely smooth and glossy. The residual heat will melt the chocolate.
04 - Add softened butter, Irish cream syrup, vanilla extract, and sea salt to the chocolate mixture. Stir continuously until the butter melts and all ingredients are fully incorporated. The ganache should be thick and creamy.
05 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours. The ganache should be firm enough to hold its shape when scooped, similar to cookie dough consistency.
06 - Line a baking sheet with parchment paper. Using a melon baller or small spoon, scoop the chilled ganache into 24 equal portions. Gently roll each portion between your palms to form smooth, round balls.
07 - Place the shaped truffle balls on the prepared baking sheet. Refrigerate for 30 minutes to firm up further before coating.
08 - Set up a double boiler by placing a heatproof bowl over a pan of simmering water—ensure the bowl doesn't touch the water. Add the remaining 7 oz chopped chocolate and stir until completely melted and smooth.
09 - Using a fork, dip each chilled truffle into the melted chocolate. Lift and tap gently against the bowl edge to remove excess coating. Return to the baking sheet. Work quickly as the chocolate sets fast.
10 - If using cocoa powder, lightly dust the truffles immediately after dipping while the chocolate is still tacky. This ensures the powder adheres properly.
11 - Let the coated truffles set at room temperature for 1 hour or refrigerate for 20 minutes until the coating is firm and no longer sticky to the touch.

# Expert Advice:

01 -
  • These truffles deliver that luxurious Irish cream flavor everyone craves during the holidays without any alcohol
  • The process is surprisingly forgiving, making them perfect for first-time chocolatiers
02 -
  • If your ganache separates or looks grainy, whisk in a teaspoon of cold cream and it will come back together
  • Room temperature truffles dip more smoothly than cold ones, so let them sit out for 10 minutes before coating
03 -
  • Chop your chocolate into uniform pieces before melting for even, smooth results
  • A clean, dry fork prevents water from seizing your coating chocolate during the dipping process

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