Irish Valentine Whiskey-Infused Chocolate Truffles - Recipe Video

Chop 1 pound of dark chocolate into small pieces.

In a small milk pan, add 1 cup of heavy cream and 1/4 cup of butter.

Turn on the heat to low and stir the butter occasionally until it melts and the cream is heated just before boiling, about 2-3 minutes.

Once the butter is melted and the cream is hot with tiny bubbles forming, turn off the heat.

Pour the hot cream and butter mixture over the chopped chocolate and stir until the chocolate melts and becomes smooth.

Add 1/4 cup of Jameson Irish whiskey to the chocolate mixture and stir until fully blended.

Cover the mixture and chill in the refrigerator for 2-3 hours or up to all day until it solidifies.

After chilling, sift 1/4 cup of cocoa powder into a small bowl to remove lumps.

Scoop out a small amount of the chocolate mixture to form a ball using your hands, rolling it until it softens slightly.

Coat the truffle in the cocoa powder, or roll it in icing sugar or shredded coconut if desired.

Place the finished truffles on a tray or plate and enjoy.

Equipment Needed

Spice Level:

Allergens