Bailey’s and Pistachio Shamrock Truffles

March 3, 2015 by Kari Karch

Finish off your St. Patty’s day meal with a delightful treat that makes you feel like dancing the Irish jig! Happy Eating!


preparation time
80 mins

cook time




12 ounces semisweet chocolate chopped

3 tablespoons heavy cream

1 tablespoons organic butter

0.25 cup bailey's irish cream

1 cup shelled pistachios



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.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.