St.Patrick’s Day Truffles


1 Irish
Just a recipe today.

But oh, wowie zowie, what a recipe it is!


Let’s see here. Ingredient check:

Chocolate – check.

Nutella – check

Grand Marnier – check

What’s not to like? Triple YUM!

This recipe does not take too much time, but it is a bit messy. You will get quite a bit of chocolate melting on your hands. This is definitely not a melt in your mouth not on your hands candy; at least not while you are making them anyway.

But they are SOOOOOOO worth it. And best of all, for something so decadently delicious they are relatively inexpensive. Very inexpensive compared to store bought truffles that’s for sure.

Featured Recipe    St.Patrick’s Day Truffles


This is what you will need for 12 Truffles*

¾ cup dark chocolate chips

¼ cup whipping cream         

2 tablespoons Nutella         

2 teaspoons Grand Marnier**

Green sprinkles (about half 2.25 oz. jar)


* It depends on how big you make the truffles. Can get more if you make the balls smaller.

** Can substitute Bailey’s Irish Cream,  Triple Sec or any liqueur or omit all together. You could use vanilla, orange, or almond extract if you do not wish to use alcohol.

Here is what you do:

Pour the chocolate chips in a bowl.


Over medium low heat in a pan, heat the cream just until it reaches the boiling point. You can tell as you will see tiny bubbles along the edge of the pan.


Pour the warm cream over the chocolate chips and let it sit for 1 minute.


Then using a spatula stir the chocolate until the chocolate is completely melted. Make very sure all of the chocolate chips have melted completely. No lumps.



If the chocolate mixture gets cold before all of the chips have melted put it in the microwave for about 5 or 6 seconds and then continuing  stirring till all the chips are completely melted.

Add the Nutella and the Grand Marnier into the meted chocolate and stir until mixed into the chocolate very well.



Cover the bowl and place in the fridge for 1 to 2 hours until it becomes solid yet still malleable.


Be sure to lick all of the chocolate off the spatula and Nutella off the spoon. I also lick the spoon I use to measure the Grand Marnier. Cooking has its privileges.

When the mixture is the right consistency use a spoon to remove about half a tablespoon or slightly larger amount of the mixture.


Then using your hands to roll and shape it into a ball.


 Be Prepared: This will be a messy process. The warmth of your hands will melt the chocolate. I just rinse my hands under very cold water after every 3 or 4 balls. Rolling the balls in the green sprinkles will add another layer of color to your hands and under your fingernails.

NOTE: If the mixture becomes too soft to shape into balls, place it back in the fridge until it is firm again. You might also try putting the mixture in the freezer for just a few minutes.

Then roll the ball in the green sprinkles.  Gently pat the sprinkles so that they adhere to the truffle.

When it is not St. Patrick’s Day roll the truffles in cocoa powder, crushed nuts, toasted coconut flakes, colored sprinkles, or anything else that sets your heart aflutter.


Line a baking sheet or similar flat surface with parchment or wax paper. Place the sprinkle covered truffles on the baking sheet untill all have been covered with the toping.



As you can see, I got 12 truffles from the chocolate mixture, although that last one is pretty small. I also did not make each trufle the same size. A few are bigger.



Keep the truffles in the fridge until ready to serve, or at least 1 hour. Can be stored up to 5 days in the fridge in an airtight container.


Bon appétit!!!


¾ cup dark chocolate chips             $2.34

¼ cup whipping cream                   $0.24                      

2 tablespoons Nutella                      $0.30        

2 teaspoons Grand Marnier              $0.08

Green sprinkles                              $1.35

Total cost = $4.31
Cost per truffle = $0.36

Quote of the Day

Chocolate is cheaper than therapy and no appointment is needed.



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