Irish Cream Dark Truffles (Printable)

Creamy Irish cream-flavored dark chocolate truffles with a smooth ganache center and rich coating.

# What You'll Need:

→ Ganache

01 - 7 oz good-quality dark chocolate (minimum 60% cocoa), finely chopped
02 - 0.42 cup heavy cream
03 - 2 tbsp unsalted butter, softened
04 - 3 tbsp alcohol-free Irish cream syrup
05 - 0.25 tsp vanilla extract
06 - Pinch of salt

→ Coating

07 - 7 oz dark chocolate (for coating), chopped
08 - 1 tbsp coconut oil (optional)

→ Decoration

09 - 2 tbsp unsweetened cocoa powder
10 - 2 tbsp finely chopped toasted hazelnuts
11 - 2 tbsp chocolate sprinkles

# Directions:

01 - Place the 7 oz chopped dark chocolate in a heatproof bowl and set aside while heating the cream.
02 - In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it come to a full boil.
03 - Pour the hot cream over the chopped chocolate. Let stand undisturbed for 2 minutes, then gently stir until completely smooth and fully melted.
04 - Stir in the softened butter, alcohol-free Irish cream syrup, vanilla extract, and salt until fully incorporated and glossy.
05 - Cover the bowl and refrigerate the mixture for 1 to 2 hours until firm enough to scoop and hold its shape.
06 - Line a baking sheet with parchment paper. Using a melon baller or teaspoon, scoop small portions of ganache and roll into balls between lightly cocoa-dusted palms. Place on the prepared sheet.
07 - Transfer the baking sheet to the freezer for 20 minutes to firm the truffles before coating.
08 - Melt the 7 oz coating chocolate with coconut oil if using in a heatproof bowl over simmering water or in 20-second microwave bursts, stirring until completely smooth.
09 - Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, allowing excess to drip off. Return to the parchment-lined sheet.
10 - While the chocolate coating is still wet, sprinkle with cocoa powder, chopped toasted hazelnuts, or chocolate sprinkles as desired.
11 - Let truffles set at room temperature until firm, or refrigerate for faster setting. Store in an airtight container.

# Expert Advice:

01 -
  • The alcohol-free Irish cream syrup delivers all that familiar warmth and complexity without any actual spirits, making these perfect for everyone at your gathering
  • They come together faster than youd think, and the fridge does most of the heavy lifting while you go about your day
02 -
  • Room temperature ganache is your enemy—if it starts getting too soft while youre working, pop the whole tray back in the fridge for 10 minutes
  • The coating chocolate should be warm, not hot, or it will melt your carefully chilled truffles right through the fork
03 -
  • If your coating chocolate thickens as you work, gently reheat it for 10 seconds—you want it flowing freely again
  • Chop your chocolate as finely as possible before making the ganache for the smoothest results

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