Jameson Whiskey Truffles
 
 
Ingredients
  • 8 oz dark chocolate, finely chopped
  • 4 oz semi-sweet chocolate, finely chopped
  • ⅔ cup heavy cream
  • ¼ cup Jamesons Irish Whiskey
  • unsweetened cocoa powder for dusting
  • sprinkles (optional)
Instructions
  1. Place chocolates in medium sized heat-proof bowl. Set aside. In a saucepan, heat cream until boiling and immediately pour the cream onto the chocolate. Let it sit for 5 minutes.
  2. Stir chocolate until smooth. If you didn't chop up the chocolate and it's not melting, you'll have to heat the chocolate and cream bowl over a simmering pot of hot water.
  3. Refrigerate for about an hour or until firm but not rock hard. (mine took about 1 hour and 30 minutes)
  4. Line a baking sheet with parchment paper or aluminum foil. Using a spoon, scoop and form balls into 1 inch diameter. Refrigerate again for 15-20 minutes.
  5. Take the truffles out, smooth out any weird edges, and toss them in the cocoa powder (I tossed mine in a bowl)
  6. Roll in sprinkles (optional)
  7. Enjoy right away or refrigerate for a later time.
Notes
I may or may not have added a lot more whiskey to mine:) Play around with how much you want to add.
Recipe by You Gotta Eat This! at https://yougottaeatthis.com/featured/2014/03/14/jameson-whiskey-truffles/