Post by wilderness on Aug 3, 2023 7:21:20 GMT -5
Baileys Irish Cream Truffles-cfniervt
Ingredients
8 oz. cream cheese, room temperature
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4 tbsp. butter, room temperature
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2 tbsp. Baileys Irish Cream
1/2 cup graham crackers, crushed crumbs
4 cups powdered sugar
1 package Ghirardelli Chocolate Dark Melting Wafers (I used store brand)
1 package Ghirardelli Chocolate White Candy Making Wafers (I used store brand)
In a large mixing bowl, cream the butter and cream cheese together until light and fluffy with an electric mixer.
Add in the Baileys Irish Cream and graham cracker crumbs and mix until well blended.
Add the powdered sugar, 1 cup at a time, until completely mixed in.
Cover and chill in the fridge for at least 2 hours (overnight is best).
Once chilled, remove batter from fridge.
Scoop batter into balls.
Place balls on a baking sheet lined with parchment paper.
Place baking sheets with balls into freezer for 10–15 minutes.
While the batter is in the freezer, melt the chocolate in the microwave in 30–second increments in a microwave-safe bowl until completely melted.
Dip balls into chocolate, covering completely.
Place back on baking sheets lined with parchment paper and let cool until chocolate has hardened.
Use a spoon to drizzle remaining melted white chocolate over the truffles.
Repeat steps 9 through 12 with opposite chocolate flavors.
Store covered in the fridge for up to 5 days.
Ingredients
8 oz. cream cheese, room temperature
tap here
4 tbsp. butter, room temperature
tap here
2 tbsp. Baileys Irish Cream
1/2 cup graham crackers, crushed crumbs
4 cups powdered sugar
1 package Ghirardelli Chocolate Dark Melting Wafers (I used store brand)
1 package Ghirardelli Chocolate White Candy Making Wafers (I used store brand)
In a large mixing bowl, cream the butter and cream cheese together until light and fluffy with an electric mixer.
Add in the Baileys Irish Cream and graham cracker crumbs and mix until well blended.
Add the powdered sugar, 1 cup at a time, until completely mixed in.
Cover and chill in the fridge for at least 2 hours (overnight is best).
Once chilled, remove batter from fridge.
Scoop batter into balls.
Place balls on a baking sheet lined with parchment paper.
Place baking sheets with balls into freezer for 10–15 minutes.
While the batter is in the freezer, melt the chocolate in the microwave in 30–second increments in a microwave-safe bowl until completely melted.
Dip balls into chocolate, covering completely.
Place back on baking sheets lined with parchment paper and let cool until chocolate has hardened.
Use a spoon to drizzle remaining melted white chocolate over the truffles.
Repeat steps 9 through 12 with opposite chocolate flavors.
Store covered in the fridge for up to 5 days.
