Irish Cream Truffles

/ March 17, 2015

With St Patrick’s looming, I had been wondering what to do to mark the occasion. Potatoes? Stew? No – after Frugal Hausfrau’s inspired attempt at making her own Bailey’s Irish Cream, I knew I had to go down the truffles route.

Since making boozy truffles the other day, I had been itching to give it another go. It’s so simple, once you have your chocolates, shells and a working thermometer, nothing can hold you back. So don’t be surprised if I dedicate this Spring (and my ever-expanding waistline) to chocolates!!

Following Mrs Hausfrau’s breakdown of the basic ingredients – Irish whiskey, cream, chocolate and vanilla, I simply ignored her herbal infusion (although, in hindsight, why not soak a little cinnamon, aniseed and cardamom in the cream beforehand?) and added some cocoa powder to the finished truffles, to give them a slightly bitter kick that befits adult sweets. If you fancy them as a dessert, check out Mrs Hausfrau‘s range of Irish dishes – there’s something for everyone!

Now all I need to do is find something green for the photographs …Irish Cream Truffles 2

 

Whisky Truffles (makes 30 truffles)

For the ganache:

  • 120g white chocolate couverture
  • 50g dark chocolate couverture
  • 80g double cream
  • 2 tsp vanilla sugar
  • 10 g soft, unsalted butter
  • 40ml whisky

For the truffles:

  • ca. 30 dark chocolate shells
  • 100g dark chocolate couverture
  • 4 tbs cocoa powder (unstweetened)

Chop the white and dark chocolate couverture very finely and place it into a small bowl.

Bring the cream and the vanilla sugar to boil, stirring it to dissolve the sugar. Keep it at that high temperature for a minute. Then pour it over the chocolate and stir continuously until the chocolate has melted. You might need to place the bowl over a saucepan filled with a little simmering water to raise the temperature a little more. Add the butter, and when it is fully incorporated, the whisky. The ganache will be quite runny; simply place it in the fridge for ten minutes or so to speed up the setting process.

Once the ganache has the consistency of thick cream you can pipe it into the chocolate shells. Fill them up to the very brim and leave to set for another ten minutes or more.rum truffles filling

Temper the dark chocolate couverture by bringing a small casserole filled with 1-2 cm water to boil. Remove the pot from the hob and place a bowl with 2/3 of the chocolate couverture on top of the casserole: the bowl should not touch the water – you want to avoid that any water, including steam, comes in contact with the chocolate. One drop of water and you need to bin the lot!

Once the chocolate reaches 40-44C, remove the bowl from the casserole and dry it. Place it on a cool surface and add the remaining chocolate. Keep stirring constantly until the temperature has cooled down to 27-28C.

Place the bowl back onto the casserole and heat the chocolate to 32-33C. Now it has reached the ideal temperature and you have to make sure you keep it at that!

Close off your shells with a drop of the chocolate. Fill a shallow bowl with half the cocoa powder. Then place a dollop of the melted chocolate in the palm of your hand and roll each truffle separately in it, covering it with a thin and even layer of couverture. Place the truffle in the cocoa and ensure that it is covered evenly. This can take a good minute or so.

Place the finished truffles on a sheet of baking parchment to harden.

These truffles will last for at least two weeks if you store them in a dark and cool place (15-18C or 60-65F). Enjoy responsibly! Unless, obviously, you’re celebrating St Patrick’s. In that case, ignore my advice.

Happy St Patrick’s Day!

Irish Cream Truffles 1

 

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28 thoughts on “Irish Cream Truffles”

  7. These are just gorgeous, Ginger,and thanks so much for the “shout out!” I do hope that precious little box is destined for me? 🙂 I am not certain why I didn’t think to put the herbal infusion in the cream, but that is a great idea! I think I was concerned it might not be right so did it separate, then kept doing it that way.

    I have never seen these little molds, but I am now a bit envious. I’ve made truffles before but simply scooped the centers, rolled them into balls and then dipped them in chocolate and they were very “rustic.” Your truffles are so gorgeous, it seems almost a shame to roll them in the cocoa!

    Do you do Easter Bunnies?

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    • I’ve tried to make Easter bunnies before but I have to work on getting the moulds clean enough for the chocolate to come out shiny! I made the rolled truffles before, too, but never got them very neat, either … Must try harder!
      Thanks for the inspiration!!

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      • LOL! Well, I think there is plenty of room for an “artisinal” home-made look! And yes, Bailey’s has inspired me from time to time to, but I don’t think I’ll mention what it inspired me to do! LOL!

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  8. You had me at boozy truffles Ginger, my word you’ve outdone yourself, quite proudly I might add!! Take a bow lovely lady, these are a work of art! Love the pictures, now you’ll have a gang of folks beating down your front door, these are absolutely gorgeous!

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  10. Amazing! So amazing! How did you make the chocolate shells?
    And I really don’t want to disenchant you, but these truffles won’t even last a day… not in my house, not in anyone else’s! 😉

    Have a baketastic day,
    Your Backdirndl

    PS: Please do so and dedicate spring to chcocolate! ❤

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