Irish Cream Chocolate Truffles

Ingredients

• 12 oz Semi-sweet chocolate chips
• 1/2 cup Heavy cream
• 2 tablespoons Irish cream liqueur
• 1/4 cup Unsweetened cocoa powder

Instructions

1. 1Place the 12 oz of semi-sweet chocolate chips into a heatproof bowl.
2. 2In a small saucepan, heat the 1/2 cup of heavy cream over medium heat until tiny bubbles appear around the edges and it just begins to simmer. This should take about 3-5 minutes. Do not let it boil.
3. 3Carefully pour the hot heavy cream over the 12 oz of semi-sweet chocolate chips. Let the cream sit on the chocolate for 1 minute without stirring. Then, stir gently with a whisk or spatula until all the chocolate chips are completely melted and the mixture is smooth and glossy.
4. 4Add the 2 tablespoons of Irish cream liqueur to the melted chocolate mixture and stir until it is fully incorporated.
5. 5Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate mixture to prevent a skin from forming. Refrigerate for at least 2 hours, or until the mixture is firm enough to scoop and roll.
6. 6Once firm, scoop out portions of the chocolate mixture and quickly roll them between your palms to form small balls, about 1-inch in diameter. Work relatively quickly so the mixture doesn't get too soft.
7. 7Place the 1/4 cup of unsweetened cocoa powder in a shallow bowl. Gently roll each chocolate ball in the cocoa powder until it is evenly coated.
8. 8Place the finished truffles on a plate or in a container. Refrigerate until you are ready to serve them.

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