coconut irish cream truffles

Yep, we’re into month number two of Eating the Alphabet and I’ve strayed again from making something healthy, as I’m sure is really what Brenda intended with this party. If you’re not familiar with Brenda’s Eating the Alphabet party, each month, we’ll create a new recipe using a fruit or vegetable with an assigned letter–this month we’re using the letters C or D.

What can I say? I saw this recipe, and I just had to make it. I mean, I just recently made my own Bailey’s Irish Cream, so it would be a shame not to use it in this recipe.

Irish Cream?  Coconut?  Two kinds of chocolate?  What’s not to like?

Annnnnnnd, since it’s almost St. Patrick’s Day, I felt like it was a timely recipe.  Plus, I’m like .3645% Irish, so I practically owe it to my ancestors to make something Irish.  I’m not exactly sure that coconut Irish cream truffles actually fall into that category, but who am I to argue?

truffles 2

Coconut Irish Cream Truffles
  • 1 12-ounce bag white chocolate chips
  • 1½ ounces heavy cream
  • 1½ ounces Bailey's Irish Cream
  • 1 12-ounce bag milk chocolate chips
  • 1 14-0unce bag sweetened shredded coconut
  1. Using a double-boiler, melt your white chocolate chips. You can use the microwave, but be careful not to overheat your chocolate or it will seize.
  2. As soon as the chocolate is melted, remove it from the heat and whisk in the cream and the Bailey’s. Pour into an 8-inch glass baking dish, cover with plastic wrap and refrigerate overnight.
  3. To assemble, scoop by heaping teaspoonfuls, roll them into balls and place on a parchment lined baking sheet. Place the tray into the refrigerator to firm up at least another half hour to an hour.
  4. To make your coating, melt the milk chocolate using the same format as above. Whisk until it is smooth and creamy.
  5. Spread the coconut onto a baking sheet.
  6. Using a fork, dip the truffles into the chocolate and then drop them into the coconut. Sprinkle a little coconut on the top and lightly roll from one side of the pan to the other. Let it sit for a minute while you do a few more.
  7. Remove the balls that have been sitting in coconut to a wire rack, until the milk chocolate coating begins to harden.
  8. Gently remove the truffles from the rack into small paper cups and refrigerate. Bring to room temperature before serving.
adapted from The Tasty Kitchen

Happy Thursday! I’m double-posting today, so be sure to check out my Buffalo Chicken Potato Skins, too!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Cast Party Wednesday, Sweet Treats Thursday, Mrs. Fox’s Sweets, and The Country Cook!

I can’t wait to see what everyone else made! Be sure to check them out!