Irish Cream Espresso Truffles

• Baking & Spices

  • 6 oz Chocolate chips, semisweet
  • 1/2 cup Cocoa powder
  • 6 oz Milk chocolate chips
  • 1 Pinch Salt

• Drinks

  • 1 1/3 tbsp Espresso, powder

• Dairy

  • 5/16 cup Irish cream

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 6 ounces (1 cup) semisweet chocolate chips
• 6 ounces (1 cup) milk chocolate chips
• 1/4 cup plus 1 tablespoon Irish cream, room temperature
• 1 tablespoon plus 1 teaspoon espresso powder
• Pinch of salt
• 1/2 cup cocoa powder for dusting

Directions

• In a medium pot over very low heat, melt together the semisweet chocolate, milk chocolate and Irish cream. Once most of the chocolate is melted, turn off the heat and add in the espresso and a pinch of salt. Stir until all the chocolate chips are melted and espresso is incorporated.
• Immediately transfer the mixture to a medium bowl and cover directly with plastic wrap (the plastic wrap should touch the chocolate). Place the bowl in the fridge and refrigerate for an hour.*
• When the mixture is cool and firm, scoop about a tablespoon of chocolate mixture and roll between your hands to form a one-inch ball. Roll the ball around in the cocoa powder until coated and place on a plate. Repeat until no more mixture remains. Store in an airtight container at room temperature.