Photo: Hector Sanchez; Styling: Caroline M. Cunningham 
Hands-on Time
30 Mins
Total Time
1 Hour 50 Mins
Yield
Makes about 4 dozen

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

How to Make It

Step 1

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.

Step 2

PACKAGE THEM IN: Hip 2B Square Boxes (85 cents; thinkgarnish.com)

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