Right then, I had one more sweet thing to make for St. Patrick’s Day 2023, and here it is. Leprechaun Balls !!! Get your mind out of the gutter, they are just homemade truffles/chocolates with a healthy dose of Jameson Whiskey. They are rather amusing to me, so I will continue to call them Leprechaun Balls, and try not to choke on them as I eat said Leprechaun Balls. 🙂
Ingredients
for the filing
12 oz bitter sweet chocolate chips (1 bag)
6 oz semi sweet chips (1/2 bag)
1 can condensed milk
1 tablespoon butter
1/2 teaspoon salt
1/4 cup Jameson whiskey
for the coating
1 bag green candy melt
or
10-ounces semi-sweet chocolate chips
1 to 2 tablespoons vegetable oil
sprinkles/jimmies, nonpareils or other deco
Directions
Prepare a 9×9-inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), melt both types of chocolate chips. Add in condensed milk, butter, and salt, and combine well. Remove chocolate mixture from the heat and stir in the Jameson’s Whiskey.
Cover and let cool on the counter for 3 hours, or until the filling is firm. Once the filling is firm, use a melon baller or a small cookie scoop to roll the filling into balls about 2 teaspoons in size. Place on a wax-paper lined baking sheet and chill (either fridge or freezer) for about an hour.
To coat:
In a metal or glass bowl set over a pan of simmering water, melt the candy melts, or the chocolate and vegetable oil. Stir it until the chocolate is completely smooth. Remove the rolled truffles from the fridge/freezer in small batches; it helps keep them from getting too soft. Drop 1 truffle into the melted chocolate and swirl around. Use a fork to lift the truffles out of the chocolate and tap the side of the bowl to allow any excess chocolate to drip off. Place the coated truffles on another wax-paper lined baking sheet and use a toothpick to release the truffle from the fork. Repeat until all of the truffles are covered with chocolate coating. Sprinkle with sprinkles/jimmies, nonpareils or other decorations.
