Ingredients

The following ingredients have 12 Servings
  • 12 oz. dark or semisweet chocolate chips
  • 4 Tbsp. Irish cream (I prefer Bailey’s)
  • 2 Tbsp. heavy cream
  • 1 tsp. instant coffee powder (optional)
  • 1/2 tsp. vanilla extract
  • unsweetened cocoa powder, for dusting

Instruction

  • Stir together the cream, Irish cream, and vanilla in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until nearly boiling. Using a wire whisk, slowly stir the chocolate chips into the warm cream until completely melted. Remove bowl from heat, cover and chill for 1 hour or until the mixture is pliable but firm enough to scoop.
  • Use a small cookie scoop (or a spoon) to scoop out the chocolate, and roll into truffles of your desired size. Dust with cocoa powder, then set aside. Refrigerate until ready to serve.