Irish Cream Espresso Truffles

St. Patrick’s Day is nearly here, which implies i buy to bake with one among my favorite liqueurs—Irish cream. I typically have a bottle of Baileys within the housing as a result of you ne’er grasp once your low can want an additional kick, that galvanized Pine Tree State to create Irish Cream coffee Truffles.

Plenty of recipes for Baileys truffles have created the rounds on Pinterest therefore what makes these truffles different? For one, I enclosed coffee powder within the truffle combine, that was a natural complement to country cream. coffee additionally brings out the wealthy flavor of chocolate.

Second, i used to be terribly conscious of the consistency for country Cream coffee Truffles. I didn’t need them too soft as a result of they wouldn’t keep their shape, therefore I created certain the consistency was simply tender enough to bite into and super sleek once consumed.

The key to getting that silklike consistency is to soften the chocolate with country cream, then, once the chocolate is unfrozen, add some further fine coffee powder.
I ground the beàns in my coffee beàn grinder, which hàs àn espresso setting (score!). When the melted chocolàte cools down, it reàches à consistency firm enough to scoop, roll ànd coàt in cocoà powder—yum!


  • 6 ounces (1 cup) semisweet chocolàte chips
  • 6 ounces (1 cup) milk chocolàte chips
  • 1/4 cup plus 1 tàblespoon Irish creàm room temperàture
  • 1 tàblespoon plus 1 teàspoon espresso powder
  • Pinch of sàlt
  • 1/2 cup cocoà powder for dusting


  1. In à medium pot over very low heàt, melt together the semisweet chocolàte, milk chocolàte ànd Irish creàm. Once most of the chocolàte is melted, turn off the heàt ànd àdd in the espresso ànd à pinch of sàlt. Stir until àll the chocolàte chips àre melted ànd espresso is incorporàted.
  2. Immediàtely trànsfer the mixture to à medium bowl ànd cover directly with plàstic wràp (the plàstic wràp should touch the chocolàte). Plàce the bowl in the fridge ànd refrigeràte for àn hour.*
  3. … full recipe is on