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drunk leprechaun truffles

Drunk Leprechaun Truffles

Alden Elizabeth
A boozy Irish twist on a classic Kentucky treat perfect for your next St. Patrick's Day celebration.
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Prep Time 40 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Course appetizer, candy, dessert
Cuisine American, Irish
Servings 30
Calories 138 kcal

Equipment

  • 1 stand mixer or hand mixer with metal mixing bowl
  • 1 Rubber spatula
  • 1 pair rubber or laytex gloves
  • 1 small spring loaded cookie scoop
  • 1 sheet pan
  • parchment paper

Ingredients
  

  • 1 lbs confectioner's powdered sugar
  • ¾ cup salted butter, softened
  • ¼ cup Irish whiskey, add up to 1 additional tablespoon for a more assertive whiskey flavor without compromising texture. Reduce by 1 tablespoon for a hint of whiskey.
  • 3-5 drops green food coloring, gel, or paste
  • 2 cups melting chocolate wafers, white or milk, whichever your preference.
  • St. Patrick's Day themed sprinkles, optional

Instructions
 

  • In a stand mixer with the paddle attachment or using a hand mixer with a deep metal bowl, add the soften butter and about 1 cup of the powdered sugar and begin to mix on low, gradually increasing to medium to prevent the sugar from going all over. Continue to add the remaining powdered sugar about 1/2 cup at a time until well combined. Mixture will be slightly crumbly.
  • While the mixer is going, add 3-5 drops of food coloring, gel, or paste. Adjust the amount of coloring until the desired color is achieved.
  • With the mixer continuing to run, slowly add the whiskey, about 1 tablespoon at a time until fully combined. If you prefer a less boozy taste, reduce the amount of whiskey by half or omit all together. Turn off the mixer and scrap down the bowl with a rubber spatula.
  • Using a small spring loaded cookie scoop, scoop level scoops of the green filling and place on a parchment lined sheet pan. Make sure the sheet pan will fit in your fridge. When finished scooping, place the sheet pan in the fridge.
  • Optional if you prefer a more refined truffle: after 30 minutes in the fridge, gently roll each ball to smooth out any harsh edges. I recommend using Laytex (or similar) gloves for this step. Return to the fridge for another 1 hour 30 minutes.
    For more rustic truffles, just refrigerate for 2 hours.
  • 15 minutes prior to the completion of the refrigeration time, melt the melting chocolate wafers per package instructions.
  • Remove the balls from the fridge and dip into the melted chocolate using a fork. Allow any excess chocolate to drip off through the tines of the fork and return to the parchment paper. Repeat with all of the balls. If you're decorating with sprinkles, make sure to add the sprinkles before the chocolate gets too hard.
  • Return the finished balls to the fridge for another 2 hours.
  • The balls will hold at room temperature for serving, but they are sensitive to heat. Keep refrigerated until time to serve.

Notes

The whiskey is not cooked out in this recipe.  I do not recommend serving to anyone not of drinking age.  If you'd like to serve to children, omit the whiskey.

Nutrition

Serving: 1ballCalories: 138kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 44mgPotassium: 2mgSugar: 19gVitamin A: 142IUCalcium: 2mgIron: 1mg
Keyword candy, Irish, whisky
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