Step 1

Chop the chocolate into small pieces, (the smaller the better). Add to a large bowl and set aside.

Step 2

Place the cream and Irish cream into a pot and bring to a light boil. Remove from the heat and slowly pour over the chocolate. Let sit for a minute and then stir the chocolate mixture until completely blended.

Step 3

Let the mixture cool to 30˚C then add the butter and stir to incorporate.

Step 4

Let the chocolate mixture cool to thicken or place it in the refrigerator until firm, approx. 1-2 hours.

Step 5

Once the chocolate mixture is firm, roll the chocolate into teaspoon-sized balls (a melon baller works great for this) and place them onto a baking sheet lined with parchment paper or wax paper.

Step 6

Place 3 bowls out; one with icing sugar, one with cocoa powder, and one with green sprinkles.

Step 7

Roll one chocolate ball into icing sugar, another into cocoa powder and another into the green sprinkles, coating the entire ball. Place the truffles back on the baking sheet to set. Repeat until all the truffles are covered.

Step 8

Refrigerate chocolate Irish cream truffles until ready to serve.