Irish cream espresso truffles are an easy no bake treat for St. Patrick’s Day. Spike the chocolate bites with Bailey’s for a festive flavor!
St. Patrick’s Day is almost here, which means I get to bake with one of my favorite liqueurs—Irish cream. I usually have a bottle of Baileys in the apartment because you never know when your coffee will need an extra kick, which inspired me to make espresso truffles spiked with Irish cream.
Why this recipe works: The main ingredients naturally complement each other. Espresso is an evident flavor, but it also enhances the flavor of the chocolate. Irish cream adds a unique taste in each bite while also keeping the truffle creamy and sweet.
Overview: How to make espresso truffles
- Make the truffle mixture: Melt the semisweet chocolate, milk chocolate and Irish cream over low heat on the stove. Once melted, stir in the espresso powder and pinch of salt.
- Chill the truffle mixture: Transfer mixture to a bowl and chill it in the refrigerator for 1 hour.
- Shape the truffles: Scoop about a tablespoon of mixture and roll it into a ball. Roll the ball in cocoa powder and serve.
If you are new to melting chocolate, I suggest you check out my post on how to melt chocolate. It has plenty of tips and tricks!
- Use good quality chocolate. This is the base of the truffle and I think it makes all the difference! I personally prefer Guittard chocolate. While you’re at it use good quality cocoa powder too. You can use either unsweetened or sweetened cocoa powder. It’s up to you!
- Keep the stove on a super low heat and be patient. Stir regularly for even melting. I prefer to use a double boiler to prevent burning the chocolate.
- Use superfine espresso powder or else you will have coffee granules in the truffles I ground the beans in my coffee bean grinder, which has an espresso setting (score!).
Frequently Asked Questions
Can I use dark chocolate? Yes. Dark chocolate may be substituted for milk chocolate in this recipe. You can also use all dark chocolate or all semisweet chocolate.
Can I make these truffles without Irish cream? Yes. Omit the alcohol and replace it with heavy cream (same measurement).
How do you store chocolate espresso truffles? Place the truffles in an airtight container and store at room temperature for 5 days or in the refrigerator for 10 days.
Can you freeze chocolate espresso truffles? Yes. Place the truffles in an airtight container with parchment paper between layers so they don’t stick. Freeze for up to 3 months. Defrost in the refrigerator before enjoying.
Recipes with Irish cream
Irish cream is a wonderful and unique flavor to add to desserts. I have used it quite a bit in my baking! Most notably in my chocolate stout cupcakes with Irish cream buttercream frosting. I also used the frosting between these chocolate whoopie pies!
The liqueur makes itself known in these bite-sized chocolate truffles, which is precisely what it should do on the Irish holiday. So make these Irish Cream Espresso Truffles and have a very happy St. Patrick’s Day! If you enjoyed this recipe, please leave a rating and tag @ifyougiveablondeakitchen on social media so I can see your creation!
Irish Cream Espresso Truffles
- 1 cup (6 oz or 170 g) semisweet chocolate chips
- 1 cup (6 ounces or 170 g) milk chocolate chips
- ¼ cup plus 1 tablespoon (75 ml) Irish cream,, room temperature
- 1 tablespoon plus 1 teaspoon espresso powder
- Pinch of salt
- ½ cup (50 g) cocoa powder for dusting, (unsweetened or sweetened works)
- In a double boiler (or a makeshift double boiler) over very low heat, melt together the semisweet chocolate, milk chocolate and Irish cream. Once most of the chocolate is melted, turn off the heat and add in the espresso and a pinch of salt. Stir until all the chocolate chips are melted and espresso is incorporated.
- Immediately transfer the mixture to a medium bowl and cover directly with plastic wrap (the plastic wrap should touch the chocolate). Place the bowl in the fridge and refrigerate for an hour or up to 24 hours.
- When the mixture is cool and firm, scoop about a tablespoon of chocolate mixture and roll between your hands to form a one-inch ball (I like to use a small cookie scoop for this). Roll the ball around in the cocoa powder until coated and place on a plate. Repeat until no more mixture remains. Store in an airtight container at room temperature.