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Irish Cream Truffles

User Rating 4 Star Rating (2 Reviews)


Irish Cream Truffles

Irish cream truffles are a tasty addition to your Imbolc feast -- if you can keep them around that long!

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Everyone loves chocolate, and having a nice rich truffle after dinner is a great way to wrap up your Sabbat meal. This recipe is fairly easy, and although the original uses egg yolks, I've modified it a bit to use egg substitute. Make these in advance and chill them, and break them out once your Imbolc feast is over.

Prep Time: 30 minutes

Total Time: 30 minutes


  • 1/2 C. Bailey's Irish Cream
  • 12-oz bag of semi-sweet chocolate chips
  • 1/2 C. heavy cream
  • 2/3 C. egg substitute (or four egg yolks)
  • 2 Tbs butter (use real butter, not margarine)
  • Cocoa powder


In a heavy saucepan over low heat, combine the Bailey's and chocolate chips. Maintain over very low heat so your chocolate doesn't scorch, and stir until the chips have melted. Add heavy cream and egg substitute. Blend until smooth. Stir in butter, whisking until thick.

Remove from heat, and chill overnight until firm. Once the mixture has firmed up, use a spoon to scoop it out and roll into 1" balls. Roll each ball in the cocoa powder until coated. Depending on the size of the balls -- and how much of the dough you eat during prep -- you can get a few dozen truffles out of this.

** Note: if you like, instead of rolling in cocoa, use powdered sugar, colored sprinkles, flavored coffee powder or chopped nuts.

** To make a great gift, roll up a cone of heavy parchment paper, drop some truffles inside, and tie with a ribbon.

User Reviews

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 3 out of 5
Needs a tweek here or there., Member divadevilsmom

After making the batter for this recipe and feeling it wasn't quiet right I went and looked up other Irish Cream Truffle recipes. To my surprise almost all of the others only call for 12 oz of chocolate chips, not 24 oz! But, the exact same amount of Bailey's and Heavy cream. My batter was just too runny, too chocolatey, and needed some tweeking! I added an additional cup of Bailey's, 2 more egg yolks, and a bit more butter. Sticking it in the fridge didn't quite stiffen it up enough so I put it in my freezer for an hour. That did the trick! I used a spoon to scoop out amounts I wanted, tossed it over into various coatings, swirled it around, then removed and shaped into a ball with my hands. I tossed some in cocoa powder, some in coconut, and some in powdered sugar. These will be EXCELLENT at the Imbolc potluck I am attending tomorrow!

5 out of 5 people found this helpful.

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