Irish Cream White Chocolate Truffles
I know that plenty of people rant about Valentine’s Day being an industry created “fake holiday,” but I have always loved Valentine’s Day since I was a wee little girl. I remember being in a classroom full of giggling kids scurrying around rows of desks, handing out personalized notes taped with mini bags of candy or conversation hearts. Then after school I would run home to unzip my backpack, turn it upside down, and go through my pile of valentines and candy with glee.
Valentine’s Day is more than just a day to celebrate love with a significant other. You might show love to a friend or someone important in your life. Or maybe you even show a little love to yourself and get a massage or go shopping. Every year I like to give out a little love in the form of something edible, and this year I’m making these decadent white chocolate truffles, spiked with Irish Cream and rolled in macadamia nuts.
The funny thing about chocolate truffles is they have this “specialness” to them. If you give someone chocolate truffles, they oooh and ahhh over how fancy it is. But honestly chocolate truffles are sooooooo easy to make. Really. Let me show you.
First you chop up a bunch of white chocolate. As I note in my video below, make sure it’s REALLY white chocolate. Those white morsels or white chips at the store? Nope, not really white chocolate.
Melt the white chocolate and stir in some heavy cream and Irish cream liqueur. Pop it into the fridge for a half hour to firm up, then scoop portions out with a 2 tsp cookie scoop (I use this one).
Take that little scoop and put it into your hands and roll it into a ball.
Then you can roll it in macadamia nuts, and that’s it! Put it back in the fridge so it stays nice and firm, and you can eat it yourself or give it to someone you love.
Here’s the video so you can see what everything looks like along the way:
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- 8 oz good quality white chocolate, chopped
- 2 tbsp irish cream liqueur (I used Bailey's)
- 2 tbsp heavy cream
- 1/2 cup chopped macadamia nuts
- Melt the chopped chocolate in a double boiler (which is just a heatproof bowl set on top of a saucepan with an inch of simmering water in it. Make sure the water isn't touching the bottom of the bowl). The white chocolate should only take about 5 minutes or so to melt.
- Once the white chocolate has melted, stir in the irish cream and heavy cream with a whisk or spatula. Pop the white chocolate mixture into the refrigerator for 30-45 minutes, until it has firmed up. Now take a 2 tsp cookie scoop and portion out little balls of the white chocolate mixture. If they are firm enough to not stick to your hands, roll them in the palms of your hands into a ball, and roll them in the chopped macadamia nuts. If they aren't firm enough, place the loosely portioned truffles into the fridge for 15 minutes to firm up more, and then you can roll them in your hands and into the macadamia nuts. After they are rolled in the nuts, place them in the fridge to firm up completely so they don't go all mushy on you. Enjoy!
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