Recipe by Ocean~Ivy
This is a really fancy,and simple treat to make for St. Patrick's Day, or any day for that matter!
Top Review by Oenophilly
A very good, basic recipe! I made a few half-batches to play around with the ingredients and decorating to get the results I wanted. I ended up using half the eggs, omitting the vanilla and adding another 2 tbsp of irish cream. I tried it once with a semi-sweet/unsweet chocolate mix, but the original mix is definitely better. Also, they taste *spectacular* dipped in tempered chocolate - the contrast of textures is just out of this world :)
- 1 cup whipping cream
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1 lb real bittersweet chocolate, broken into 1 inch pieces
- 4 ounces milk chocolate, broken into 1 inch pieces
- 4 beaten egg yolks
- 3 tablespoons irish cream
- 2⁄3 cup unsweetened cocoa
Directions See How It's Made
- In a 2-quart saucepan over medium, heat whipping cream (2-3 minutes).
- Add vanilla extract and salt.
- Stir in half of the bittersweet chocolate and half milk chocolate with a whisk until melted.
- Stir in the yolks, cooking over low heat. Stir often until lightly thickened (10-12 minutes).
- Remove from heat; stir in remaining chocolate and the liqueur until chocolate is melted.
- Cover and refrigerate until mixture is firm enough to shape (1/2 hour).
- In medium shallow bowl, sift in cocoa.
- By rounded TBSP, drop chocolate mixture into cocoa, rolling to coat.
- Form into balls and roll in cocoa again.
- Carefully put onto tray; refrigerate until firm (approx 30 minutes).