- Dish type
- Boiled sweets
This creamy sweet confection will disappear in a wink! Perfect for a homemade food gift at Christmas.
338 people made this
- 500g (1¼ lb) plain chocolate
- 175g (6 oz) white chocolate
- 50g (2 oz) butter
- 350g (12 oz) icing sugar
- 250ml (8 fl oz) Irish cream liqueur
- 350g (12 oz) chopped nuts
- 175g (6 oz) dark chocolate
- 100g (3¾ oz) white chocolate
- 4 tablespoons Irish cream liqueur
- 2 tablespoons butter
MethodPrep:1hr15min ›Cook:30min ›Ready in:1hr45min
- Butter a 20cm square baking tin.
- In the top half of a double boiler melt 500g plain chocolate, 175g white chocolate and 50g butter until combined and melted through.
- Stir in the 350g icing sugar and 250ml Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared tin and lay a sheet of cling film over top; press and smooth top down.
- In the top half of a double boiler melt remaining chocolate until soft. Remove from heat and with a fork beat in the remaining butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place cling film over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
Secrets to fudge success
Read our Making perfect fudge article to learn a few secret tips and tricks to making perfect fudge every time.
Reviews & ratingsAverage global rating:(300)
Reviews in English (252)
Something else.when I make fudge I use a 23cm foil tin which makes it so much easier to take out and cut. I also keep my fudge in a large bag in the freezer and eat it directly from there. No need to defrost and tastes great.-15 Jun 2009
Altered ingredient amounts.I loved this recipe but I reduced the amount of Irish Cream Liqueur as it was a little over powering. Other than that - YUMMY!-14 May 2009
by JEANNE ROBERTS
Took shortcuts.Oh this is the best. I didn't find this too strong.. guess it is personal preference. I lined both tins with foil and when the fudge was set, it was easy to cut.. just remove from tin lifting the foil.. and slice. Easier than trying to cut in the tin.-21 Jul 2008
Irish Cream Truffles
For gift-giving, store them in pretty festive tins, but they should only be left out up to 3 days unrefrigerated, these will stay fresh up to 3 weeks in the refrigerator so be sure to store them properly.
Just scroll down for these easy printable instructions.
A delicious Recipes is actually desired by everyone, just because a delicious Recipes may be the beginning of an happy family. Therefore for you personally housewives, create delightful, delicious and wholesome dishes. If you're after a Recipes or menu for Irish Cream Truffle Fudge, you've identified it, listed below are available thousands of delicious menus food, the Irish Cream Truffle Fudge recipes is among the favorite menus with this blog.
|Irish Cream Truffle Fudge|
"This is 'wicked good' stuff! This creamy sweet confection will disappear as fast as a wink."
- 3 cups semisweet chocolate chips
- 1 cup white chocolate chips
- 1/4 cup butter
- 3 cups confectioners' sugar
- 1 cup Irish cream liqueur
- 1 1/2 cups chopped nuts
- 1 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 4 tablespoons Irish cream liqueur
- 2 tablespoons butter
- Butter a 8x8 inch pan.
- In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
- Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top press and smooth top down.
- In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
If this Irish Cream Truffle Fudge recipe complements your family's flavour, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the visit!
Making rich chocolate truffles at home is so doable with this Bailey’s Irish Cream chocolate truffle recipe. Decadent Bailey’s Irish Cream chocolate truffles put a fun adult spin on chocolate truffles. This chocolate truffle recipe packs this candy with loads of flavor with notes of coffee and the Irish cream liqueur.
Confession: I have a serious sweet tooth. I just love good chocolate candy. I’m not talking about the stuff you give out on Halloween. I’m talking about the kind of chocolate candy that is truly a luxurious indulgence. Luxurious indulgence is exactly how I would describe these Bailey’s Irish Cream chocolate truffles.
They are silky and rich and loaded with chocolatey goodness. This is the kind of candy that makes you close your eyes and sigh with utter happiness as it melts in your mouth.
It is an experience to be savored with the decadent Irish cream chocolate ganache that makes for a winning truffle.
Don’t let the idea of making your own truffles intimidate you. While these are very impressive and seem fancy and complicated, truffle making is not nearly as hard as it seems. Part of making a delicious truffle is using good ingredients. This is not the time to go with the bargain chocolate.
You want to choose high quality chocolate for the best flavor and mouth feel. When I make homemade truffles like these, I like to use Ghirardelli chocolate. This is some of the higher quality chocolate that you can find readily available in the grocery store.
I prefer a mix of milk chocolate and dark chocolate in this chocolate truffle recipe. The milk chocolate goes nicely with the Irish Cream but the dark chocolate adds a depth of flavor and richness that milk chocolate on its own lacks. A tablespoon of instant coffee also brings out the flavor of the chocolate and the Irish Cream.
After choosing the best ingredients for the truffles, the next step is making the ganache centers. To do this you bring the heavy whipping cream and the sugar to a boil in a small sauce pan. Immediately after it reaches a boil, remove from the heat and stir in the instant coffee. Then pour the hot liquid over the chopped chocolate and stir until the chocolate is melted.
Lastly, pour in the Irish Cream and stir again. Then let the chocolate cool in the fridge for about 4 hours or until it sets. Then you roll it into balls before you dip the balls into melted dark chocolate.
After one last round in the fridge to set the dark chocolate coating around the ganache centers, the Bailey’s Irish Cream chocolate truffles are ready. Take a bite and savor the rich, chocolatey flavor and silky, luxurious texture.
Irish Cream Brownie Truffles
Preheat oven to 350°F. Spray bottom of 8x8-inch pan with cooking spray.
Stir together brownie mix, oil, eggs and 1/4-cup Irish cream in large bowl until well blended, about 50 strokes. Pour into pan. Bake 34 to 37 minutes, until toothpick inserted 1-inch from edge of pan comes out clean. Cool on wire rack 15 minutes, remove from pan and cool completely.
Break brownies into small pieces and place in large bowl. Stir in remaining 1/4-cup Irish cream.
Line a baking sheet with parchment or waxed paper. Roll brownie truffle mixture into 24 balls, about 1-1/2 tablespoons each. Place on baking sheet and freeze until firm, about 30 minutes.
Place chocolate chips and coconut oil in large microwave-safe bowl. Microwave on high 30 seconds. Stir and continue microwaving in 15 second increments until melted, stir until smooth.
Use a fork to dip brownie truffles in melted chocolate and let the excess run through the tines. Place on baking sheet and decorate with gold sugar sprinkles. Drizzle with any remaining chocolate. Freeze until chocolate is firm, about 10 minutes. Store in an airtight container in the refrigerator.
Irish Cream Truffles Recipe for St Patrick’s Day
It’s almost that time….everyone goes green and stuffs their faces with all sorts of minty treats in honor of Saint Patrick’s Day, but my favorite part is all of the Irish Cream that we get to enjoy at this festive time of year…YUM! Who doesn’t love a little Irish Cream? This Irish Cream Truffles for St Patrick’s Day is the perfect answer to your Saint Patrick’s Day dessert desires!
These Irish Cream Truffles for St Patrick’s Day are pretty good and easy to make. You will find yourself wanting to make them outside of Saint Patrick’s Day too!
WHERE CAN I FIND THE RECIPE CARD FOR THIS Irish Cream Truffles Recipe for St Patrick’s Day?
If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Irish Cream Truffles Recipe for St Patrick’s Day, just scroll right on down to the bottom, where I have a printable recipe card just for you! I know that a lot of people are old fashioned – like me! – and like to have a printed out recipe card.
Are recipe books still a thing in your household? Check out these cool recipe books (blank so that you can fill them up with your own recipes!) on Amazon!
Are you looking for other fun Saint Patrick’s Day desserts and treats?
If you are enjoying this Irish Cream Truffles Recipe for St Patrick’s Day, take a look around for even more fun stuff! We have lots of delicious holiday treat recipes on the site, and I am always adding new ideas with each year. Here are a few fun Saint Patrick’s Day recipes from prior years!
They are delicious and easy ways to bring the taste of Ireland right into your own home! You can also serve this Irish Soda Bread Recipe is a great quick and easy crusty loaf that you can whip up with no yeast! This Irish Soda Bread is perfect every time!
How to make this Irish Cream Truffles Recipe for St Patrick’s Day
Ingredients needed to make this Irish Cream Truffles Recipe for St Patrick’s Day:
- 2 plastic sleeves of graham crackers, or 18 full size graham crackers (3 cups finely crumbled)
- (one plastic sleeve of graham crackers has 9 full size crackers in it)
- 1 cup powdered sugar
- 1/3 cup light corn syrup
- 1/3 cup Irish cream liqueur
- 12 ounces chocolate almond bark
- St. Patrick’s Day sprinkles
GET YOUR HOLIDAY BAKING SUPPLIES AT AMAZON!
If you are struggling to find some of the specialty supplies required to make this Irish Cream Truffles Recipe for St Patrick’s Day due to the COVID 19 lock down, check out all of the pantry item available to you on Amazon! They have most household supplies fully in stock in their warehouses! You can even get free delivery on orders of $35 or more with your Amazon Prime membership!
Directions for making this Irish Cream Truffles Recipe for St Patrick’s Day:
Add graham crackers to a food processor and process about 10 seconds until you have crumbs.
Measure 3 cups of graham crackers and pour into a mixing bowl.
Add powdered sugar and mix well. Stir in corn syrup and liqueur. Mix well.
Mixture will be stiff and a little sticky.
Use a tablespoon scoop to scoop into balls and place onto a baking sheet or cutting board lined with wax paper.
Shape into 30 balls. Refrigerate for 1 hour.
Melt chocolate according to package directions and dip balls in melted chocolate.
Let set on wax paper and sprinkle with sprinkles.
Serve immediately or store covered and refrigerated until ready to serve.
This Irish Cream Truffles Recipe for St Patrick’s Day makes 30 bites.
To print this Irish Cream Truffles Recipe for St Patrick’s Day, simply click the recipe card below! I know that sometimes it is easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!
Bailey’s Irish Cream Truffles
Bailey’s Irish Cream-infused truffles make an impressive edible gift.
- ⅔ cups Heavy Cream
- 8 ounces, weight Semisweet Chocolate, Chopped
- 2 Tablespoons Bailey's Irish Cream
- ¼ cups Unsweetened Cocoa
Pour cream into a saucepan and bring just to a boil over high heat. Place chopped chocolate in a medium bowl pour cream over chocolate and whisk until chocolate is melted and smooth. Cool 5 minutes whisk in Bailey’s. Cover and refrigerate mixture until completely chilled, at least 2 hours and up to 3 days.
Place cocoa in a shallow bowl. Lightly dust hands with cocoa roll rounded teaspoons of the chocolate mixture into 1-inch balls, then roll in the cocoa to coat. Place truffles on a plate and repeat with remaining mixture and cocoa. Serve immediately or store in an airtight container in the refrigerator up to 1 week (If making truffles ahead, dust with cocoa just before serving).
Truffle Fudge with a Kick
This is the best darn fudge in world, but denfintely not for children because it contains liquor that is not cooked out. It’s also rather expensive to make, but well worth it. My girlfriend puts a small piece in the bottom of a cup, pours hot coffee over it and lets it melt.
- 3 cups Semi-Sweet Chocolate Chips
- 1 cup Vanilla Or Semisweet Chocolate Chips
- ¼ cups Real Butter
- 3 cups Powdered Sugar
- 1 cup Irish Cream Liquor (like Bailey's)
- ½ cups Chopped Nuts (optional)
- * * * * * *
- 1 cup Semisweet Chocolate Chips
- ½ cups Vanilla Or Semisweet Chocolate Chips
- 2 Tablespoons Real Butter
- ¼ cups Irish Cream Liquor
Melt the first 3 ingredients (chips and butter) just until the chocolates are soft enough to stir smooth. Do not overheat. Remove from heat and add the chocolate/butter mixture to the powder sugar and Irish cream liquor stir until smooth. Add the nuts, if using.
Pour the fudge in an 8″ x 8″ x 2″ pan sprayed with vegetable spray. Lay a sheet of plastic wrap on top and gently press to make the fudge smooth.
To make the truffle topping, melt chocolate chips and vanilla (or more chocolate chips) until smooth. Remove from heat. With a fork, beat in the 2 tablespoons butter (cut into pieces) and liquor until smooth. Spread topping over fudge with a knife. If a very smooth top is desired, use a piece of plastic wrap as done with the fudge.
Dipping the Irish Cream Truffles
A teaspoon of coconut oil and 10 ounce bag of dark chocolate chips gets melted in the microwave until it is silky smooth and ready to dip the balls into it. I used Enjoy Life Mega Chunks. They are dairy, nut and soy free.
One of the nice things about these truffles is that you can change the look of them depending on the toppings. I set up a dipping station and used shredded coconut and chocolate sprinkles for a traditional look.
I also used candy hearts to decorate them for Valentine&rsquos Day, and some tiny shamrock candies to make them perfect for St. Patrick&rsquos Day.
A candy dipping tool helps when you are dipping. I like to use the ladle that comes with it to allow the excess chocolate to drip off after dipping the truffles in it.
Add your decorations after every few truffles so that the chocolate will still be soft and the toppings will stick well.
How to make Baileys chocolate truffles
To begin, combine the heavy cream, Baileys, butter, and salt in a medium microwave-safe bowl.
Microwave on high power until the mixture comes to a boil, 70 to 80 seconds. Watch that it doesn’t boil over. Add the chocolate and let sit for about 30 seconds to melt.
Using a whisk, stir until the chocolate is completely melted.
The mixture should be glossy and smooth. Refrigerate until completely firm, about 3 hours or overnight (to speed this chilling process up, pour the mixture into a wide, shallow bowl or pie plate).
Place your coating(s) on a plate. Note that I don’t use straight confectioners’ sugar. I mix it with an equal amount of cocoa powder, as the cornstarch in confectioners’ sugar can give the truffles a slightly “off” taste. Remove the chilled truffle mixture from the refrigerator.
Using a small spoon, scoop out about 2 teaspoons of the chocolate mixture. Dust your fingertips with the cocoa powder or the confectioners’ sugar/cocoa mixture. Use your fingertips to shape into a rough ball. Quickly and gently roll in your palms to form into a smooth ball, then roll in your topping of choice. (If the chocolate starts to melt from the warmth of your palms, drop the truffle into the cocoa or confectioners sugar/cocoa mixture and lightly coat, then continue rolling.)
Place the truffles in a single layer on a plate or in a storage container, cover, and refrigerate. Remove from the refrigerator about 10 minutes before serving (and keep in mind that they’ll get too soft if left out at room temperature for too long). The truffles will keep for a couple of weeks in the refrigerator.