It’s getting to be St. Patrick’s Day is a few weeks time and while I am in no way Irish, I do live in Boston, so the town is full of faux-Irish, as it were. And as with any holiday, it is just a good excuse to make something sort of, somehow related to that holiday. So I made these truffles. OK, I probably didn’t need to put the green nonpareils on there, but they are to distract you from the not-so-good look of the truffles themselves. They taste great, but I am not very talented with the whole “dipping in chocolate” part.
Ingredients
3/4 cup butter, softened
4 tablespoons Baileys Irish Cream Liqueur
2 tablespoons Irish Whiskey (I used Jamesons)
6 tablespoons marshmallow fluff
Pinch salt
4 1/2 cups powdered sugar
4 cups dark chocolate candy melts
shamrock quins, green nonpareils, gold edible glitter or other decorations
Directions
Make a foil sling for your 9 x 13 inch baking dish. Spray lightly with baking spray. Set aside.
In the work bowl of your stand mixer, beat butter until smooth. Mix in whiskey, Baileys and salt. Slowly add the powdered sugar until it’s mixed in. Pour into the foil lined pan and chill thoroughly, until the mixture solidifies/hardens, at minimum 2 hours, but up to 24 hours.
Remove the Baileys mixture from the pan with the sling. Cut into 1/2 inch pieces and roll into balls, playing on a baking sheet. Place the tray with the rolled out balls into the freezer to set for another hour.
When ready to dip, melt candy melts according to package directions. Dip each ball into the melts, tapping off the excess, and place on a new cookie sheet lined with wax paper. (If your truffles start to get soft, pop them in the freezer for a few minutes before continuing.) Sprinkle with nonpareils, quins or glitter if desired. Chill until set.
