This recipe for Irish cream truffles came from one of the most talked about chefs in Ireland, Conrad Gallagher. Gallagher is the owner of several Dublin-area restaurants specializing in modern Irish cuisine, including Peacock Alley, Metropolitan and Lloyd’s Brasserie.
Peacock Alley, Gallagher’s first venture, is a stylish restaurant located inside the Fitzwilliam Hotel where guests can watch the chef’s talented staff at work through an open window in the dining room.
“Newness alone isn’t necessarily worth searching for anymore,” says Gallagher. “Depth and substance are our goals.”
Here, fresh ingredients are of paramount importance. The local salmon appears as a pastrami with pickled pear, cucumber, sticky rice and wasabi creme fraiche. Dublin Bay prawns (langoustines) are wrapped in a ravioli with carrot and ginger sauce, and native monkfish is roasted with a saffron and mussel emulsion. And these Irish chocolate truffles are totally decadent, made with the country’s signature drink, Bailey’s Irish cream.
This article originally appeared in the Daily Press in 1999.
Irish Cream Truffles
- 1/4 cup powdered sugar
- 2 egg yolks
- 1/4 cup plus 1 1/2 tablespoons heavy cream
- 1/2 cup plus 1 1/2 tablespoons good quality dark chocolate grated
- 2 tablespoons Bailey’s Irish Cream
- cocoa powder for dusting
- Whisk the sugar and eggs until pale. Place over a bain marie and stir until the mixture coats the back of a spoon. Set aside.
- Bring the cream to the boil and carefully pour onto the chocolate. Stir until the chocolate has melted and then mix with the egg mixture. Add the Baileys and cool. When the mixture is cool, place it in a freezer to set at least 30 minutes.
- When set, roll teaspoonfuls of the truffle mixture into balls and lightly coat with cocoa powder. Refrigerate or freeze until ready to serve.
- Truffles will keep 2-3 days in the refrigerator and up to 1 week in the freezer.