Irish Cream Chocolate Truffles

What's Christmas without chocolate and booze? Choclette at Chocolate Log Blog kindly chose alcohol as the ingredient for this month's We Should Cocoa to allow us all to indulge :) I thought about what to make and in the end decided on some boozy truffles as they make great gifts and it's quick and easy to make. I added a lot of Irish cream so these are quite strong but I'm sure I won't get many complaints :)

As usual, I'm entering this to several blog challenges this month.

We Should Cocoa hosted by Choclette from Chocolate Log Blog. The theme this month is alcohol.

Tea Time Treats hosted by Kate from What Kate Baked and co-hosted by Karen from Lavender and Lovage. The theme this month is Festive Food Gifts and I think these would make a great festive gift packed in a nice box.

Calendar Cakes hosted by Rachel from Dolly Bakes and co-hosted by Laura from Laura loves Cakes. The theme this month is Jingle Bell Rock.

Treat Petite hosted by Stuart from Cakeyboi and co-hosted by Kat from the Baking Explorer. The theme this month is Happy Holidays.

Four Seasons Food hosted by Anneli from Delicieux and Louisa from Eat your Veg. The theme this month is Party Food. These would be a welcome addition to any party but keep it away from the little ones as it's quite boozy!

Let's Cook Christmas Party Food hosted by Nayna from Simply Food.

Secret Recipe Club Holiday Treats Party 

 Irish cream, double cream, milk and dark chocolate 

 Heat cream 

 Pour into chocolates and mix 

 You can see that I added a lot of Irish cream! 

 Rolled in cocoa powder and icing sugar. 

250g dark chocolate

250g milk chocolate

250 mls cream

Good glug of Irish Cream 

cocoa powder and icing sugar to coat 

• Chop the chocolates finely with a sharp knife. 
• Place them in a heat proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. 
• Turn off the heat and allow the cream to sit for 20 seconds. 
• Pour the cream through a fine-meshed sieve into the bowl with chocolate.
• With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. 
• Whisk in the liqueur - 2 tablespoons or more depending on taste.
• Set aside at room temperature for 1 hour or place in the fridge for 15-20 minutes. 
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. 
• Refrigerate for 30 minutes until firm. 
• Roll each dollop of chocolate in your hands to roughly make a round ball.
• Roll in icing sugar or cocoa powder.