Coconut-Irish Cream Truffles

Southern Living
Coconut-Irish Cream TrufflesRecipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham


Coconut-Irish Cream Truffles make for beautiful gifts or party bites.These coconut-tinged truffles hit the sweet spot.
Makes about 4 dozen


+ Add To Shopping List
1/2 cup whipping cream
2 (10-oz.) packages 60% cacao bittersweet chocolate morsels
2 tablespoons butter, softened
1/4 cup Irish cream liqueur
1 cup unsweetened shredded coconut


Hands-on: 30 Minutes
Total: 1 Hour, 50 Minutes

Bring whipping cream to a boil in a 1-qt. saucepan over high heat. Place bittersweet chocolate morsels in a heat-proof bowl. Pour cream over chocolate, and gently stir until melted and smooth. (If chocolate does not melt completely, place bowl over a pan of simmering water, and stir until melted and smooth.) Stir in softened butter and Irish cream liqueur. Spread mixture in a lightly greased 11- x 7-inch baking dish. Chill 1 hour. Remove from refrigerator, and let stand 20 minutes. Shape mixture into 1-inch balls (about 2 tsp. per ball). Roll in shredded coconut. Store in refrigerator up to 2 weeks.

PACKAGE THEM IN: Hip 2B Square Boxes (85 cents;

Created date

October 2013