These white chocolate and Irish cream truffles really do make the perfect gift for anyone who loves chocolate and liqueur - isn't that everyone we know?
Our white chocolate and Irish cream truffles make the perfect homemade gift and they taste great too! Learn how to make white chocolate and Irish cream truffles with our handy video and we’ve got lots of flavour variations for you to try too…
Homemade truffles are easier to make than you might think, especially with this easy-to-follow recipe so they are a go to in our house for an emergency pressie or just to indulge ourselves.
The crunchy chocolate shells and molten centre work perfectly with white chocolate but you can always substitute the white chocolate for plain milk chocolate and they will still taste absolutely delicious.
Watch our quick video to see how to make these white chocolate truffles!
Why not have a go at making our classic chocolate truffles with our simple and easy guide – the most delicious treat!
Watch how to make How to make white chocolate and Irish cream truffles
Ingredients
- 150ml (¼ pint) whipping cream
- 400g (14oz) white chocolate, melted
- 2 tablespoons Irish cream liqueur
- Icing sugar, for coating
- Paper sweet cases
Method
Pour the cream into a saucepan and bring it to the boil.
Pour the cream over the melted chocolate and then stir until it’s melted, then stir in the Irish Cream Liqueur – using a stick blender is a good way to ensure it’s thoroughly mixed.
Pour the mixture into a plastic container or bowl and leave it to cool. Then chill the mixture for at least 4-5 hours, or overnight.
Scoop the mixture out using a melon baler or teaspoon and then roll into round balls.
Drop the balls into some icing sugar and turn the truffles to coat them and then lift them out of the icing sugar, shaking off any excess sugar then place each truffle in a paper case.
The truffles will keep in a cool place for up to 1 week.
Top tip for making How to make white chocolate and Irish cream truffles
These are also good coated in melted milk or plain chocolate, and then left to set before placing in the paper cases.
