99.5% of the time, I love living alone.
If you’re a more introverted type like me, especially one who happens to be a clean freak, it really is as great as it sounds. Shower/bathroom/kitchen is mine when I want it. A whole fridge all to myself and no one to steal my food. I can get work done and go to sleep when I want without having to worry about being disturbed by someone’s noise, and I don’t have to worry about disturbing someone else with my own noise. Perhaps my favorite part about having a place to myself is I can keep things clean and tidy, leave, and come back to everything being in the exact same state as I left it.
I’ve had too many roommates for a person my age. I went to boarding school at 15, and from then up until a year and a half ago, it was one shared space after another. I will say I got strangely lucky in most all of these situations. Not that I had great roommates, but nearly every one of them was a clingy type, spending most of their lives with boyfriends, leaving me with a place to myself (at half the cost) a good amount of the time.
But really, when you live with a person and they only frequent the space two nights a week, it’s almost more aggravating. “You think you can just come in here and put dirty forks in the clean dishwasher and leave your books and socks on the coffee table? Do you think those things are gonna clean and put away themselves in the next four days you’ll spend at your boyfriend’s? Think again, Roomz.” And so starts the cycle of passive aggression.
Out of the dozen roommates I have had, there has only been one who I adored, and would totally live with again. *Hey Emily!*
As much as I totally relish the experience of finally having my own place, 0.5% of the time I wish I lived with another person. This happens in moments when I make something so mind-blowingly delicious that I want to share it immediately, to have somebody freaking out over how good it is with me.
This doesn’t happen often. Most things I can wait a few hours or a day until I next see friends/coworkers to share whatever I’ve made. Not the case with Irish Cream Truffles. The minute I ate one, I looked to my left, I looked to my right. My apartment has never felt so empty. (I mean my bed is like three inches from my microwave, it never feels empty). I considered how weird it would be to bring chocolates to my building manager and the contractors painting downstairs at four in the afternoon. (Very.) At last I just ate another truffle and texted a couple people who I knew would make a decent show of pretending to care about my foodie freakout.
These Irish Cream Truffles may be one of my favorite recipes yet. I had about zero expectations for them. I’d never made a truffle recipe of my own, and figured the first try would end in a decent amount of ruined chocolate down the drain. I was astounded when the whiskey-spiked white chocolate filling set perfectly in the fridge and I was able to roll it easily into neat little balls without it melting all over my hands. Even with the best truffle recipes I’ve made in the past, the rolling always gets a little messy. I then dipped them in melted semisweet chocolate, placed them in the fridge to set, and waited impatiently.
If you love Bailey’s, if you love Irish Coffee, if you love white chocolate, any chocolate, booze, things that can be eaten in one bite, or sweets in general… you will go wild for these Irish Cream Truffles.
They’re also fairly simple to make!! It is key you use finely chopped chocolate from a bar and not chocolate chips. It’s annoying, because bar chocolate is considerably more expensive, but chips contain stabilizers that interfere with melting and will not make for good truffles. Heat heavy cream to a simmer, and steep in a tiny bit of instant espresso powder. Pour it over the white chocolate and stir gently to melt it, adding a touch of butter, vanilla, and 3 full tablespoons of Irish whiskey. Once you have a creamy smooth filling, place it in the refrigerator until it firms up, roll it into balls, and dip each into semisweet chocolate. About an hour of chilling later, you’ll have one of the greatest chocolates you’ve ever tasted. Four dozen of them, actually.
These truffles freeze extremely well, making them great for prepping ahead or you know, stockpiling. The whiskey prevents the filling from solidifying, so they can even be eaten straight from the freezer. While I had St. Patrick’s Day in mind when first making these truffles, they are simply too good to associate them with any one day. Irish Cream Truffles are a new year-round favorite in my kitchen, and will be in yours as well!
Irish Cream Truffles
Yields 4 dozen truffles
Melt-in-your-mouth white chocolate truffles flavored with Irish whiskey and a touch of coffee, then coated in semisweet chocolate.
- 14 oz. white chocolate, finely chopped
- 3/4 cup heavy cream
- 1/2 tsp. instant espresso powder
- 1 Tbs. (14g) unsalted butter, softened
- 1/2 tsp. vanilla extract
- 3 Tbs. Irish whiskey
- Dash of salt
- 7oz. semisweet chocolate, finely chopped
Place the finely chopped white chocolate into a medium bowl. Set aside.
In a saucepan, combine the heavy cream and espresso powder over medium heat. Bring to a simmer, stirring to dissolve the espresso. Once bubbling, remove the pan from the heat and immediately pour the cream over the chocolate. Add the butter to the bowl.
Gently stir the cream into the chocolate until it is fully melted. Add the vanilla, whiskey, and salt, and continue to stir until the mixture is completely smooth. Scrape down the sides of the bowl, then lay a sheet of plastic wrap directly on top, so that it is touching the surface of the chocolate. Refrigerate for two to three hours until firm.
Once the filling has chilled, line two large baking sheets with parchment paper or silicone baking mats.
Working quickly, roll the chocolate into balls, using a generous tablespoon for each. You should have about 48. Once one pan is full, place it in the freezer while you finish the second. Place the second in the freezer as well while you melt the semisweet chocolate.
Place the semisweet chocolate in a microwave safe bowl and melt in 2o-second increments, stirring between each. Alternately, you may use a double boiler to melt the chocolate, but does anyone actually have one of those?
Once the chocolate is fully smooth, remove the balls of filling from the freezer. Using candy tipping tools or a fork, dip each ball in the melted chocolate then return it to its place on the baking sheet. Once all the balls are coated, refrigerate for at least an hour until the shells have hardened.
When set, transfer the truffles to an airtight container and keep stored in the refrigerator or freezer.