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chocolate truffles with St. Patrick's day sprinkles

Chocolate Truffles with Irish Cream filling

Rich, silky Irish Cream chocolate ganache filling, with a toasted hazelnut in the center, coated with dark chocolate for a perfect bite. Decorate them with flaked sea salt or festive sprinkles.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time (silicon mold method) 2 hours
Total Time 2 hours 30 minutes
Servings 25 20-25 truffles with hazelnuts inside (see notes)
Calories 127kcal
Author Toni Dash



  • In a double boiler or a high heat safe bowl over a pot of simmering water add the Irish Cream chocolate chips, butter and cream; stir until the chocolate has melted and is completely smooth.
    PRO TIP: Whisk at the end to totally combine the melted ingredients and make the mixture extra smooth.
    Do not allow the pan with the chocolate touch the surface of the water.


  • Allow the chocolate to cool for a little bit on the counter, occasionally stirring to release a bit more of the heat.
  • When cool enough to touch, place a piece of plastic wrap over the chocolate touching the entire surface of the melted chocolate. This helps to prevent a skin from forming on the surface.
  • When the bowl is room temperature (about a 45 minutes), place it in the refrigerator until it has hardened and is completely cooled down (about 1 hour).
  • Use a scoop or spoon to scoop out 1-inch diameter balls, press a toasted hazelnut into the center and then hand roll. Place the finished balls onto a rimmed baking sheet lined with wax or parchment paper.
  • Place a toothpick inside each truffle to help with dipping.
  • Freeze until solid.
  • Just before dipping in the chocolate coating you may want/need to round out again with your hands as they will likely have flattened a little bit while hardening.
  • See Coating instructions below.


  • Allow the chocolate to cool for a few minutes before carefully spooning the, still hot, smooth liquid chocolate directly into the silicone molds.
  • Hit the filled mold flat on the counter 4-6 times, just like you would with cake pan, to help make sure the chocolate is all the way down in the molds and any air bubbles are released.
  • Place a hazelnut into the center of each truffle if desired.
  • Set in the stick corresponding with each mold cavity ( or a toothpick) into the center, working around the hazelnut if needed.
  • Place the mold(s) directly into the freezer until completely solid, about 1-2 hours depending on the temperature of the chocolate and freezer along with the size of the truffle molds.
  • Once frozen they will pop right out and the perfectly round truffles that are ready to dip. Let the truffles rest on the counter for a minute or two while you prepare the chocolate coating.


  • Melt about 2 cups of the chocolate wafers according to package instructions (More or less may be needed depending on the size of your truffles and how thick you would like the coating to be on them).
    NOTE: the chocolate should be smooth and melted but not so hot is begins to melt the truffle center.
  • PRO TIP: it’s easier to use a container that is slightly deeper vs wider-just make sure it is still wide enough for the truffles to fit inside without touching the sides.
    Or tip the bowl with melted coating chocolate at a 45 degree angle to allow the truffles to easily become fully coated.
  • Assemble everything needed for dipping the truffles: the truffles, melted coating chocolate, sprinkles or flake salt in a small bowl. It's important to work quickly when dipping for the best results
  • One truffle at a time, dip the first truffle, making sure the entire surface is covered, while trying to avoid getting chocolate on the white sticks/base. Tap off any excess liquid chocolate and then quickly add on the sprinkles and or salt.
  • Hold the dipped truffle for a few seconds until it hardens (the chocolate coating will change color and appear solid) or if using the silicon mold, place the coated truffles back in the mold stick down. .
  • Repeat for the remaining truffles.
  • One truffle at a time, carefully remove the mold stick or toothpick and dip the bottom into the coating chocolate just to cover the hole and bottom. Allow to harden for a few seconds and place on the wax paper baking sheet. T
  • Store the truffles for up to 1 week in the refrigerator in an sealed container.


Yield: 20-25 truffles depending on the size if hand rolled or using the silicon mold if INCLUDING the hazelnut in each truffle. If leaving out the toasted hazelnut (chocolate ganache center only) the yield will be aproximately 17 truffles.
Total Time
Hand Rolled:
Hands on time 25 to 40 minutes, plus 2-4 hours of chilling time, coating time 15 minutes. TOTAL TIME: 2 hours 40 minutes - 4 hours 55 minutes.
Silicon Mold:
Hands on time 10-15 minutes, plus about 1-2 hours of chilling time, coating time 15 minutes. TOTAL TIME: 1 hour 25 minutes - 2 hours 30 minutes.
Coating the Truffles: it's helpful to have the chocolate completely smooth and liquid-but not too hot as it could start to melt the truffles. Try to find a balance and do a quick test on one if you feel that would be helpful before committing to dipping them all.
Storing the Chocolate Truffles
In the refrigerator: in an airtight container for up to 1 week.
In the freezer: in an airtight container for up to 1 month. Thaw in the refrigerator.


Calories: 127kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 27mg | Potassium: 11mg | Fiber: 1g | Sugar: 12g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg