1-Gathering and Melting the Ingredients: First, place the finely chopped chocolate and butter in a medium heat-proof bowl. This sets the stage for a silky ganache. Next, heat the heavy cream in a saucepan over medium heat until just boiling, or do it carefully in the microwave for about 1 minute.

2-Gathering and Melting the Ingredients: Pour the hot cream over the chocolate and butter, then let it stand for one minute to melt everything evenly. Stir vigorously with a whisk until the mixture turns smooth and shiny; if needed, microwave in 15-second intervals to finish melting any bits.

3-Gathering and Melting the Ingredients: Once smooth, stir in the Irish Cream liqueur to thicken the ganache and add that signature flavor. For an alcohol-free version, swap it with extra heavy cream as suggested in the tips.

4-Shaping and Coating the Truffles: Pour the ganache into a shallow dish, spread it out smoothly, and refrigerate for at least two hours or overnight until it’s firm. While it chills, prepare bowls with the sprinkles for coating; about 85 to 115 grams of each color works for 60 truffles.

5-Shaping and Coating the Truffles: Using a small scoop or spoon, scoop the chilled ganache and roll it between your palms into smooth balls. If your hands get warm, rinse them with cold water to keep the process easy. Roll each ball in the sprinkles until fully coated, and if they don’t stick well, warm the balls slightly.

6-Shaping and Coating the Truffles: Place the finished truffles on a parchment-lined baking sheet and refrigerate until ready to serve. Each truffle has about 45 calories, 4.2 grams of carbohydrates, 2.5 grams of fat, 3 milligrams of cholesterol, and 4 milligrams of sodium, making them a light treat. If you’re looking for more chocolate ideas, check out our chocolate-covered strawberries recipe for another fun dessert option.