Irish Cream Truffles -Cooking Direction

Quite a few years ago I made these Irish Cream Truffles for a special friend for a Christmas gift. She absolutely loved them and gave me the lofty compliment that they were better than her gourmet chocolates! I was flattered, as I was twenty, and pretty new in the cooking and baking scene! Compliments always give people a bit of confidence and soon I was baking dozens and dozens of Christmas treats for folks who didn’t have time to do their own baking. It was fun and very rewarding! We won’t talk about the profits though. :)
As I am still making and enjoying Irish Cream Truffles, I decided to post the recipe. It is not really a difficult recipe, but it does require a lot of your time, but, of course the results are worth it. They can be rolled in the cocoa mixture as pictured, or they can be dipped in melted chocolate. Rolling them in the powder is easiest but adding a chocolate coating makes them easier to give as gifts.The cooking experience may be different if you own the best air fryer.

Irish Cream Truffles

The Recipe for Irish Cream Truffles:

1/2 cup white sugar
2 tbsp water
2 egg yolks
1/3 cup butter
2 tbsp cocoa powder
2 pkgs. vanilla sugar
1/16 tsp salt
2 tbsp Irish Cream liqueur
1 tbsp Rum
1 tsp vanilla extract
6 oz. melted semi sweet baking chocolate


  • Make a syrup with the sugar and water by heating them in a small saucepan. When the syrup comes to a boil, time it to boil for 1 minute.
  • While the syrup is cooking, beat the egg yolks in a small bowl.
  • Pour the cooked syrup in a very slow drizzle into the beating egg yolks. The syrup is for cooking the egg yolks but not making scrambled eggs, so we need to drizzle it in very slow.
  • When the eggs and sugar are fluffy and light, set them aside to bring them to room temperature. At this time, melt the 6 oz.of chocolate using the Smooth and Melted Method.
  • In another small bowl, beat the butter. Slowly add the beaten eggs to the butter while continuing to beat.
  • Add the cocoa powder, then the vanilla sugar and salt.
  • Beat in the Irish Cream, the Rum and the vanilla extract.
  • Fold in the dark and silky melted chocolate until the mixture is smooth and shiny.
  • Chill the Irish Cream Truffle “dough” for at least an hour or until it is stiff enough to form into balls.
  • Sift together equal amounts of cocoa powder and powdered sugar to make the coating. Use about 1/3 cup of each.
  • Roll the truffles (make about 30) in the powder and place them on a wax paper coated baking sheet. Allow them to chill again or freeze them until you need them (They last about a month in the freezer and taste fine directly from there)

These truffles make a special gift. Use a small tin and add a few more of your wonderful baked goods. Separate the sections with stiff wax paper to keep everything fresh.
Tot Ziens!

We have prepared a complete party plan, hope you will also enjoy it.

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