Irish Cream White Chocolate Truffles

• Baking & Spices

  • 8 oz White chocolate, good quality

• Nuts & Seeds

  • 1/2 cup Macadamia nuts

• Dairy

  • 2 tbsp Heavy cream

• Beer, Wine & Liquor

  • 2 tbsp Irish cream liqueur

Found on fifteenspatulas.com

Ingredients

• 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

Directions

• 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!