Beannachtaí na Féile Pádraig oraibh! Happy St Patrick’s day to everyone.
I always find it strange how mad the whole world goes crazy for everything Irish on the 17th of March every year. Other than enjoying my extra day off work thanks to the public holiday it’s not really a day that I traditionally celebrate all that much.
This year though in honour of the day I thought it would be a good opportunity to put together a quick and easy recipe including one of my most favourite things – chocolate and a very Irish ingredient – Jameson Irish Whiskey.
Jameson whiskey is distilled less that 15 miles away from where I live in Midelton Co. Cork. Though I’m not too fond of whiskey in general there is something so smooth and warming about Jameson 12 year old whiskey which I used for this recipe. Whiskey connoisseurs will balk at the thought of adding this to chocolate and cream to make chocolate truffles but it’s so worth it….
Irish Whiskey Chocolate Truffles
makes approx 24 truffles
For the truffles I made a simple ganache mixture from equal parts of chocolate and heavy cream.
– 200ml double cream
– 200g dark chocolate
– 5 tablespoons of Jameson (Baileys would be nice as would brandy!)
– cocoa powder to dust
1. Heat the cream in a saucepan, not to boiling point but hot.
2. Break up the chocolate into small pieces – blitz in a food processor.
3. Pour the cream over the chocolate and stir until well combined.
4. Add the Jameson or other liqueur – have a taste and add more if you want!
5. Leave it to sit for an hour or so, it will thicken up so you can roll it into truffles.
6. Now at this point life will be easier if you have a melon baller. I don’t so it was a teaspoon and cold hands for me.
7. Take a teaspoon of the chocolate truffle mix. Roll it between cold hands until you have a smoothish ball. Roll this in some cocoa powder. Shove in mouth and die from happiness.