Cooking Up A Hooley In The Kitchen
By Katie Gagne
~~ It’s Our Favorite Month Of The Year!!
This is the time when our food and drink is so full of tradition and family favorites. My recipe box is full of so many potato, cabbage, and corned beef recipes, I couldn’t possible count them all. My grandmother’s Irish Soda Bread recipe is the best, as I am sure all of your versions are as well. So here is something a bit off the path for our wonderful holiday, but still with a bit of spirit and of cours,e green.
Baileys Irish Chocolate Truffles
These little bites of decadence are just perfect for something sweet throughout your day. They pair well with tea or coffee, and of course, with Guinness and whisky too.
24 ounces Chocolate Chips- I like to use a blend of Semi-Sweet Morsels and Milk Chocolate Morsels.
1/3 cup Baileys Irish Cream
6-8 ounces Heavy Whipping Cream
12-14 ounces Milk Chocolate Melting Chocolate
2-3 ounces additional Dark, white, or Milk Melting Chocolate to Drizzle
Assorted Green and White Sanding Sugar, Sprinkles, or Jimmies.
Place the milk and semi-sweet chocolate in a heat safe bowl.
Pour 1/3 cup of Baileys Irish Cream over the chocolate.
Put heavy whipping cream in a saucepan on medium heat and bring to a simmer. Be careful not to let it boil and run over the pan.
Once the cream is at a simmer, pour over the chocolate just until the chocolate is covered and let stand for 3-4 minutes. (You may have a little cream left over, just discard it).
With a spoon, vigorously stir the chocolate until smooth. This sometimes takes a minute or two.
Let cool on counter for about 15 minutes. Place plastic wrap tightly over the bowl and refrigerate for at least 2 hours, until the chocolate is firm and set.
Line a baking sheet with waxed paper and using a mini cupcake or muffin scoop, make 1-inch balls. You will need to roll them a bit to make them round. The chocolate will be a bit sticky.
Place on the baking sheet and refrigerate until firm – at least 45 minutes. You can make these ahead of time and chill overnight.
Place the melting chocolate in a heat safe bowl and microwave on high in 30 second increments, stirring in between until melted and smooth.
You can also use a double boiler to melt the chocolate as well.
Dip each truffle ball one at a time into the chocolate. I usually use a fork to pull it out and then place it on a second, baking sheet lined with a fresh sheet of waxed paper.
If you are adding sprinkles, sanding sugar, or jimmies directly onto the dipped truffle, do three or four and then apply the sprinkles. The chocolate sets very quickly.
If you are going to drizzle additional chocolate over the truffles, you can wait and do those after you finish dipping them in the melting chocolate.
You can drizzle additional milk, dark or white chocolate, over the truffles and use sprinkles after if you like. The ways to decorate these are endless.
Once they are set, which only takes about 15 minutes, they are ready to enjoy. They can be stored at room temperature for a few days, in the refrigerator for about seven days, and in the freezer for up to two months.
*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at mk********@ao*.com, or find her on Facebook at @sassyssweetsandmore.