Happy Almost St. Patrick’s Day! Last year I made some delicious Murphy’s Stout Cupcakes with an Irish Cream Buttercream Frosting. This year, I was going to make the same thing, but lately I’ve been all about the cake and cookie balls (if you haven’t made the Birthday Cake Truffles or Chocolate Chip Cookie Balls, stop reading and make them immediately. They were DELICIOUS!), so I decided to find some St. Patrick’s Day truffles!
The following recipe was okay. They tasted delicious, but honestly, I am not a fan of how they looked. The batter was too sticky and heavy, making it hard to make nice circles. If you are going for taste – they’re great! Looks? I’m going to try again.
Baileys Irish Cream Chocolate Truffles
Borrowed from this post from Life Love and Sugar.
Here’s what you need:
- 2 ½ vanilla wafer crumbs (Almost one box of Vanilla Wafers)
- 1 cup powdered sugar
- 1/3 cup corn syrup
- 1/2 cup Baileys Irish Cream With Caramel
- 12 oz bag chocolate melting wafers (or chocolate chips … if you use chocolate chips you may need to use some Crisco while you melt just to make it melt smoothly)
Here’s what you do:
- Okay, it’s not exact science but add nearly one box of Vanilla Wafers to a blender. I had about 15-20 cookies left in my box (can you say snacktime for later?). Blend completely until you have about 2 ½ – 2¾ cups of vanilla wafer crumbs.
- Combine vanilla wafer crumbs and powdered sugar in a bowl until you have a nice powder-like consistency of both ingredients.
- Add corn syrup and Baileys to dry ingredients. Mix well until consistency is sticky, yet moldable. It sounds gross, but the consistency reminded me of when I make turkey meatballs.
- Let batter sit in fridge for about 15-20 minutes until chilled. Once cool, shape batter into balls and set aside. I put mine in the freezer so they would harden up and not melt when mixed with the warm chocolate. I made about a dozen balls.
- Melt chocolate in microwave according to package directions. I did not end up needing the entire package, so I recommend heating up half the chocolate wafers at a time.
- Using a fork, dip balls into the melted chocolate and shake off excess chocolate by tapping bottom of fork on the side of the bowl.
- Place completed balls on a cookie sheet (I used foil sprayed with Pam on my cookie sheet to prevent sticking). Top with green sprinkles, if you wish. Let balls dry.