Finish off your St. Patty’s day meal with a delightful treat that makes you feel like dancing the Irish jig! Happy Eating!
73 per serving
- 12 ounces semisweet chocolate chopped
- 3 tablespoons heavy cream
- 1 tablespoons organic butter
- 1/4 cup bailey's irish cream
- 1 cup shelled pistachios
- candy liners
In a small saucepan, heat the cream, butter, and Bailey's over medium heat. Transfer chopped chocolate to a glass bowl and add hot cream mixture. Stir until completely incorporated. Cover with plastic wrap and chill for 1-2 hours. In the meantime, pulse pistachios in a Kenmore food processor until finely crumbled. Place into a shallow bowl. Line a cookie sheet with parchment paper and when the chocolate mixture is chilled, use a melon baller to make truffles. Roll into a ball with your hands then coat with pistachios.