Ingredients

The following ingredients have 4 Servings
  • 4 oz bittersweet chocolate (chopped (see note))
  • 1/4 cup Irish cream liqueur (such as Baileys)
  • 1 1/2 tsp unsalted butter
  • 1/4 tsp instant espresso powder
  • Unsweetened cocoa powder (for rolling)

Instruction

  • Add chopped chocolate to a heat-safe bowl and set aside.
  • Heat Irish cream liqueur in a microwave-safe bowl for 20 seconds, or until it's hot (but not boiling hot). Pour over the chopped chocolate and let sit for 3-4 minutes.
  • Begin to whisk/stir the mixture together. Add the butter and instant espresso powder and stir. You may wish to pop the bowl back in the microwave for a few seconds if the mixture needs to be heated a bit more.
  • Continue stirring/whisking until the mixture is smooth and shiny.
  • Cover the bowl with plastic wrap, ensuring the plastic wrap is pressed against the entire top surface. Refrigerate for two hours, or until the truffle mixture is firm enough to hold shape well.
  • Line a plate with parchment paper. Using a 1-1/2 tablespoon capacity cookie scoop and portion out the chilled truffle mixture. Lightly coat your palms with unsweetened cocoa powder to prevent the mixture from sticking, and roll out each truffle until round.
  • Place rolled truffles on the parchment-lined plate and refrigerate again for 30 minutes or so until firmed up some more. Add a small amount of unsweetened cocoa powder to a plate and roll truffles in it for serving. Store truffles in the refrigerator.