Irish Truffles Two Ways

March 10, 2015

Labeled:

irish truffles two ways M Loves M @marmar
With St. Patrick’s Day being just around the corner {one week to be exact!}, I thought I would make some festive Irish truffles! I used dark chocolate with stout beer for one, and white chocolate and Irish cream for another. We took them over to our neighbor’s house the other night and they were a hit! Perfect for when you want a perfect sweet little bite!
dark chocolate truffles M Loves M @marmar
making stout dark chocolate truffles M Loves M @marmar
making stout dark chocolate truffles M Loves M @marmar
stout dark chocolate truffles M Loves M @marmar

Stout Beer Truffles
makes about 12 truffles

INGREDIENTS
1 cup stout beer {I used Guinness}
7 oz bittersweet chocolate {60% cocoa}
1 pinch  salt
1 tsp vanilla extract
1 Tbsp butter

DIRECTIONS
Pour the beet into a pot over high heat. Allow to reduce by half, stirring often. Remove from heat and add chocolate, salt and vanilla extract. Whisk until smooth and completely melted. Then add butter and stir until smooth. Cover and refrigerate for at least 2 hours.

Using a melon baller or spoon, scoop out a small amount of chocolate. Roll into a loose ball and then place on plate and chill for 20 more minutes. Take out of the fridge and roll again until shaped like a uniform ball.

For the coating, roll in cocoa powder and place on parchment paper. Chill for at least two hours, until ready to serve.

white chocolate M Loves M @marmar
making irish cream white chocolate truffles M Loves M @marmar
making irish cream white chocolate truffles M Loves M @marmar

White Chocolate Irish Cream Truffles
makes about 10 truffles recipe inspired by Ina Garten


INGREDIENTS
2 Tablespoons heavy cream
7 ounces white chocolate, chopped
2 Tablespoons Irish cream liqueur {I used Baileys}
1/2 teaspoon vanilla extract

DIRECTIONS
Place the cream in a heat-proof bowl and set over simmering water. Cook for about a minute, until heated. Add in the white chocolate and using a wire whisk, slowly stir until it’s completely melted. Whisk in the liqueur and vanilla. Cover and chill in the refrigerator for at least 4 hours, or overnight.

Using a melon baller or spoon, scoop out a small amount of chocolate. Roll into a loose ball and then place on plate and chill for 20 more minutes. Take out of the fridge and roll again until shaped like a uniform ball.*

For the coating, roll in powdered sugar or shredded coconut and place on parchment paper. Chill for at least two hours, until ready to serve.

* Note: You can also melt 6 ounces bittersweet chocolate in a heat-proof bowl over simmering water and then coat the truffles or drizzle on top.
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xox

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