Irish Cream Chocolate Truffles
Dusted in Irish Crème Hot Chocolate Powder
When Irish eyes are smiling you can bet your lucky four leaf clover it's because they are eating Bailey's Irish Cream Chocolate Truffles, created by The Chocolate Goddess. These truffles have a special twist - instead of rolling them in chocolate sprinkles, cocoa powder or powdered sugar, these are rolled in Land o Lakes (R) Irish Cream Hot Chocolate powder to reinforce the fabulous flavor.
Chocolate truffles, one of the most elegant and well-liked chocolate indulgences, originated in Chambery, France in the region of Savoie. Knowledge of their existence arrived on the American food scene in the 1970's in Berkeley, California. Chocolate truffles are easy to make, yet elegant in the simplicity of their composition and unencumbered taste - chocolate is the dominant flavor that comes through with the mildest of flavorings, usually in the form of a liqueur or alcohol of some kind. A chocolate truffle has a silky mouth-feel while delivering a creamy rich and delicious chocolate eating experience.
Flavored with just the right amount of Bailey's Irish Cream, these Chocolate Goddess truffles are a fitting and fun dessert for St. Patrick's Day.
My cookbook, The Chocolate Goddess - Luxurious Chocolate Desserts to Arouse the Goddess in All of Us, has a fabulous Bailey's Irish Cream Chocolate Bundt Cake. Find it on Amazon and treat yourself to a world of delicious chocolate desserts.
Always Stay in Touch with Your Inner Goddess
Ingredients for the Chocolate Ganache
16 ounces good quality semisweet chocolate like Callebaut of Ghirardelli
1 cup Heavy Cream
1/4 cup Bailey's Irish Cream (www.baileys.com for lots of inspiration)
1 teaspoon Pure Vanilla Extract
3 packets Land O Lakes Irish Crème Hot Chocolate Powder (www.landolakes.com for some interesting products, not just butter)
Makes approximately 36 truffles
May be stored in an airtight plastic container for 10 days
Instructions for Making Chocolate Truffles
Always measure out all of your ingredients first.
Break up the chocolate in small pieces. I use my food processor and make really small pieces.
Heat cream just until simmering, stirring often so skin does not form.
Pour cream over chocolate and stir or pulsate food processor until chocolate has melted.
Quickly add Bailey's Irish Cream and vanilla and incorporate well.
Pour into an 8 inch square pan and refrigerate for two hours.
Instructions for Dusting Truffles
Place 3 envelopes of Irish Crème Hot Cocoa into a bowl.
Remove chocolate from refrigerator.
Using a melon baller, scoop out rounds of chocolate and form balls by rolling chocolate in your hands. (I like to use thin powder free surgical gloves).
Roll in cocoa powder.