This year for St. Patty’s Day weekend, the Lexington Pub Crawl was a BLAST. I followed Sadie and Doc from Fox 102.3 to all three different pubs, including Krafty Draft Brew Pub, Old Mill Brew Pub, and Keg Cowboy. Last year was so much fun that I HAD to make sure plans were made to get all decked out in green and celebrate the holiday again. I even ordered some obnoxious green pants to wear, and covered myself with other random tacky green tattoos, earrings, and hair bows.
Is it obvious that I don’t get out enough?
Last year, I had Irish Cream Cheesecake, Shepherd’s Pie, and Chocolate Stout Cupcakes on the menu at the pub. This year, I brought all of those back, along with Green Velvet Cheesecake and I passed out these Irish Cream Truffles as samples because they are just that good. Pop one of these little guys in your mouth and they melt like butter, with that rich flavor of chocolate and a hint of Irish Cream.
Irish Cream Truffles
10.5 oz. bag milk chocolate chips
1/2 cup heavy cream
1/4 cup unsalted butter
2 tablespoons Irish cream liquor
(10 oz.) dark chocolate melting wafers
(10 oz.) white chocolate melting wafers
Pour bag of chocolate chips into a medium sized mixing bowl. In a microwave safe dish, heat cream and butter for 1-1 ½ minutes or until cream is just boiling and butter is melted. Stir together if butter isn’t totally melted, then pour over chocolate chips in mixing bowl. Whisk together until chocolate melts and mixture is smooth. Stir in amaretto until well-blended. Place bowl in refrigerator for at least 1 hour for chocolate to harden, or let sit at room temperature for about 2 hours for a softer, easier scooping consistency. Using a mini ice cream scoop, scoop out chocolate (about 1 tablespoon) at a time. Place each ball of chocolate on a sheet pan lined with wax paper, return to refrigerator for at least 30 minutes. When truffles are cooling, heat about 1 cup chocolate melting wafers in microwave safe dish in 30 second intervals until melted and smooth, stirring between each interval. Remove truffles from refrigerator and roll in between hands to create a smooth surface. Insert a toothpick into truffle, dip into melted chocolate and gently tap toothpick on the side of the microwave safe dish to remove excess chocolate. Using another toothpick, push truffle off original toothpick onto a wax paper lined cookie sheet. Repeat until all truffles are coated in chocolate. When finished, stir in 1/2 cup white chocolate melting wafers with remaining dark chocolate and microwave in 30 second intervals. This makes a lighter color for the chocolate drizzle, and adds a slightly different flavor. Spoon chocolate into a squeeze bottle and drizzle over truffles. Store in refrigerator until ready to serve.
When you’re ready to serve the truffles, make sure to take them out of the refrigerator at least 30 minutes before eating. The filling will soften at room temperature, giving that “buckled knees” effect when taking a bite. They can sit at room temperature for up to 5 hours before returning to fridge.