irish cream truffles

I love to bake.  I probably enjoy baking a little too much.  (It’s a good thing my family and Eric’s coworkers don’t mind eating my creations!)  I love when the holiday season comes around — it’s the perfect excuse to spend my afternoons in the kitchen, trying new things!

Like these Irish Cream Truffles…

I wouldn’t usually choose to include Irish cream in my cooking and baking…it’s not my absolute favorite flavor.  But, we do happen to have two large bottles of Baileys Irish Cream in our pantry.  (Eric’s boss is, shall we say, fond of alcohol, and his yearly Christmas gift to his employees is a gigantic bottle of Baileys.  I’ve done my best to work through those bottles, one fudge/coffee cake/brownie recipe at a time…but we still haven’t opened last year’s bottle.  And we’re about to get a whole new bottle in a week or so.  Does anyone have a fabulous Baileys recipe to share??)

My recipe is based on Martha Stewart’s Rum Balls.  I basically just reduced the flour and sugar in the recipe, and I substituted Bailey’s for the rum.  The results are still calling my name from the fridge! 🙂

IRISH CREAM TRUFFLES (adapted from this recipe)

3/4 c. unsalted butter

6 oz. semisweet chocolate chips

3 eggs

1/3 c. brown sugar

1 tsp. vanilla extract

1/2 tsp. salt

2/3 c. flour

1/4 c. Irish cream liqueur

Coarse sugar, powdered sugar, and/or baking cocoa for coating truffles

Preheat oven to 350 F.  Melt butter and chocolate in a heavy saucepan over low heat, stirring occasionally.  Set aside.

Whisk together eggs, brown sugar, vanilla and salt in a mixing bowl.  Stir in the chocolate mixture.  Add flour; stir until fully combined.  Spread into greased pan and bake 12 minutes.  Allow to cool in the pan on a wire rack.

Break up the brownies and transfer to the bowl of an electric mixer (the paddle attachment works best.)  Turn on low speed; slowly pour in Irish cream.  Mix until crumbs start to form a ball.

Shape mixture into 1-inch balls, and roll in coarse sugar (or powdered sugar, or baking cocoa).  Place on a baking sheet and refrigerate, uncovered, until firm.  Serve chilled or at room temperature.

Yield: approximately 2 dozen truffles


{And in case you didn’t get enough chocolate with this recipe, check out Ruth’s Coco Cocoa Kahlua Truffles.  Oh my yumminess!}




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2 Responses to irish cream truffles

  1. Mom says:

    Looks like a good Christmas candy for Christmas Day! 🙂

  2. I love truffles and was too lazy (I’ll be honest) this year to make them. These look WONDERFUL and while I agree with you on the Bailey’s, your recipe sounds like a delish way to use it up! I’m inspired! I may make some after-all 🙂

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