Coffee Recipes – Irish Coffee Truffles
Chocolate covered Irish Coffee Truffles – delicious!
January 25th is National Irish Coffee Day, but you don’t have to wait for that one day a year to enjoy the smooth, rich flavors of Irish whiskey blended with gourmet coffee. In fact, you don’t even have to drink it. You can make these luscious bites of coffee heaven anytime. Whip up a few batches as a luxurious gift for a coffee loving friend, or make a dozen as a special “I love you” for your favorite Valentine.
This recipe is a blend of two yummy truffle reciples from Truffles: 50 Deliciously Decadent Homemade Chocolate Treats (50 Series)
— Cognac Infused Chocoate Truffles and Cappuccino Truffles. The coffee and Irish whiskey that you choose will have an effect on the finished flavor. I love the chocolate-y depth of Mexican and Central American coffees for recipes with chocolate, but you can experiment with your favorite coffee blends to find one that suits the delicious creaminess of these truffles perfectly.
Chocolate-Covered Irish Coffee Truffles
- 1 cup + 2 tbsp heavy whipping cream
- 1/4 cup finely ground dark roast coffee
- 26 oz finely chopped milk chocolate
- 2 tbsp + 2 tsp Irish whiskey
- 11 oz finely chopped semi-sweet chocolate
- 1 to 2 tsp sweet cream butter (optional)
- 2 qt heavy, smooth saucepan with lid
- Coffee strainer or mesh strainer and cloth
- Shallow bowl
- Double boiler
- Cookie sheet
- Waxed paper
Make the Truffles
- Pour the heavy cream into the saucepan and heat over a low flame until it just comes to a simmer. Remove from heat.
- Stir the ground coffee into the cream and allow the coffee to infuse for 10 minutes.
- Strain the coffee cream through a filter or a cloth-lined wire strainer into a pitcher. Discard the grounds or save them for compost.
- Return the coffee-infused cream to the saucepan and gently reheat to a slow simmer. Remove from the heat.
- Stir in the Irish whiskey.
- Immediately sprinkle the milk chocolate into the cream. Cover the saucepan and let it sit for five minutes. The hot cream will melt the chocolate.
- Gently stir the chocolate and cream until it is smooth.
- Pour the mixture into a shallow bowl and let it sit until it comes to room temperature.
- Cover with plastic wrap and allow it to rest overnight, or at least six hours. If you prefer, you can refrigerate it until the Irish coffee truffle mixture is firm enough to roll — about four hours.
- Roll the truffle mixture into 3/4 to 1-inch balls, using your bare hands.
- Place the truffles back in the refrigerator while you prepare the chocolate coating.
Coat with Chocolate
- Place the semi-sweet chocolate in the top half of a double boiler and gently heat until it is liquid.
- If the chocolate is too thick to flow easily, add sweet butter about 1/2 tsp at a time until it is the right consistency for dipping.
- Gently dip each truffle into the melted semi-sweet chocolate, rolling it to cover all sides.
- Lift the chocolate-covered truffle from the chocolate and place on a cookie sheet covered with waxed paper to cool and firm up.
- Place each truffle into a fluted paper cup if desired.