Irish whiskey chocolate truffles boast a deliciously creamy truffle center, flavored with this distinct spirit and original taste of Ireland.
Want to make something special for St. Paddy’s Day? Then why not create your own homemade chocolate truffles with an Irish twist.

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Homemade Gifts With A Taste of Ireland
These chocolate truffles are perfect for Saint Patrick’s Day or for any special occasion. They can be made as a gift for someone who loves to celebrate being Irish any time of year.
Make them for Mother’s Day and Father’s Day, or for someone Irish who is celebrating a birthday. They’re also wonderful as a homemade gift at Christmas time.

You can’t go wrong with chocolate gifts. But why not take your chocolate truffles to the next level of deliciousness and decadence, with these whiskey infused homemade Irish gifts.
You’re sure to impress your friends with these whiskey truffles. They’re perfect edible gifts. But remember they're only suitable for those over 21 in America, or over 18 in Ireland.
There’s no cocoa powder required. They're made with simple ingredients. Cream, chocolate chips and whiskey combine to form the center ganache.
Each treat is dipped in melted dark chocolate. A few green sprinkles or dusting sugar make them extra special for Irish occasions.

Ingredients for Homemade Irish Whiskey Chocolate Truffles
Here's what you'll need. You'll find exact measurements in the printable recipe at the bottom of this post.
- dark chocolate chips, (Ghirardelli is recommended)
- whiskey - Irish is preferred for a more distinctive flavor
- heavy whipping cream
- green colored dusting sugar or sprinkles of choice

Making A Reduced Alcohol Version of These Truffles
If you want the truffles to be a bit boozy (contain alcohol), simply add the whiskey when directed below.
If you’d like to cook off the alcohol before making the truffles follow these instructions.
Measure out a cup of whiskey and simmer it in a saucepan on low heat until it is reduced to ½ a cup of liquid. Alcohol boils away at just over 78° C, so this should remove most of the alcohol. They won’t be totally alcohol free, but most will be gone. Use the reduced whiskey to make the truffles as directed below.
Directions for Irish Whiskey Truffles
Put one half of the dark chocolate chips (10 ounces) in a glass bowl. That should be one packet. Make sure you are using a microwave safe bowl.

Pour in the whiskey and heavy whipping cream.
Place in the microwave and heat on medium power for 30 seconds.
Take out and stir with a spatula.

Place back in the microwave and heat on medium power for another 30 seconds.
The mixture should be smooth and creamy, forming a soft ganache consistency.

Repeat one more time if needed to melt all the dark chocolate chips.
Chocolate can burn very easily - do not overheat. You may wish to try 10 second bursts in the microwave at this stage to avoid burning the chocolate.
Allow the mixture to cool slightly. This takes about 10 to 20 minutes. The mixture needs to be warm to mold, but not too hot to handle.

Scoop out about a 1 inch ball and roll it into a sphere. Use a small cookie scoop to measure similar sized truffles.
If the mixture is still too warm and not keeping its shape, allow it to cool for a bit longer before shaping into balls.
Roll all of the mixture into truffle spheres.

If you need to loosen the chocolate just add a little vegetable oil - a teaspoon should be plenty.
Once it’s smooth and all the dark chocolate chips are melted, you’re ready to dip.

Using a spoon, dip one truffle ball at a time. Scoop it out of the dark chocolate once covered.
Place on a sheet of parchment to set.

Sprinkle immediately with the colored dusting sugar or sprinkles before the chocolate sets.
Repeat with the remaining truffle balls. Allow to set for approximately 20 minutes until the chocolate hardens again - you can expedite this by putting them in the fridge or freezer.

Don’t chill in the fridge for too long. Condensation can form on the outside of the chocolate and make them less appealing.
Remove from the parchment and place in an airtight container until ready to serve.
These treats will last at room temperature for about a week. Whiskey extends their shelf life.
Printable Recipe Card for Irish Truffles:
Here’s the printable recipe to add to your kitchen files if you wish.
Irish Whiskey Chocolate Truffles
Equipment
Ingredients
- 20 ounces dark chocolate chips 2 x 10 ounce bags
- ½ cup whiskey
- ½ cup heavy whipping cream
- 2 tablespoons sprinkles green
Instructions
- Measure out one bag (10 ounces) of dark chocolate chips and place in a glass bowl. Pour in the whiskey and heavy whipping cream. Place in the microwave and heat on medium power for 30 seconds. Take out and stir with a spatula.
- Place back in the microwave and heat on medium power for another 30 seconds. Mixture should be smooth and creamy, a soft ganache consistency. Repeat one more time if needed to melt all the dark chocolate chips. Chocolate can burn very easily - do not overheat.
- Allow the mixture to cool slightly - about 10-20 minutes. Scoop out about a 1 inch ball and roll into a sphere. If the mixture is still too warm and not keeping its shape, allow it to cool for a bit longer before shaping into balls.
- Once all the balls have been shaped, melt the remaining dark chocolate in another glass bowl, using the 30 second increments on medium power listed above. Once it’s smooth and all dark chocolate chips are melted, you’re ready to dip.
- Using a spoon, dip one truffle ball at a time and scoop out of the dark chocolate once covered. Place on a sheet of parchment to set.
- Sprinkle immediately with the colored dusting sugar or sprinkles before the chocolate sets.
- Repeat with the remaining truffle balls. Allow to set for approximately 10 minutes until the chocolate hardens again - you can expedite this by putting them in the fridge/freezer.
- When dry remove from parchment and place in an airtight container until ready to serve. Will last at room temperature for about a week.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I hope you'll enjoy this easy Irish inspired whiskey truffle recipe. You can package them in single servings for individual treats.
Six truffles are lovely when wrapped together in a presentation box.

I love how appetizing they look when presented in a bowl.
What a perfect way to end a special dinner for Saint Patrick’s Day.

Happy truffle making. I hope you enjoy this recipe, and that someday you'll surprise someone with a special handmade chocolate gift, inspired by Ireland.
Thanks for following my recipes and ramblings.

Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
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Brigid
These look fabulous and they probably taste even better than they look. Happy Saint Patrick’s Day.
Irish American Mom
Hi Brigid - I'm so glad you like this recipe. These are delicious, especially when made with smooth Irish whiskey. It compliments the cream and chocolate so well.
Thanks for stopping by.
Best wishes,
Mairéad
RJ
Something must be way off - what I got was a soupy mess - nowhere near thick enough to form a truffle. I now have a bowl full of ganache. Too bad I already made ganache to put over my Irish Coffee Cheesecake. Could have used this & saved ingredients. And, yes, I followed & measured exactly.
Irish American Mom
Hi RJ - So sorry to hear this recipe did not turn out for you. Thanks for letting me know about your soupy disaster. You may want to add extra melted chocolate to your whiskey ganache. Whisk the extra chocolate into the mix, working quickly to make sure that it combines well. Then put it in the fridge uncovered. It should thicken over time. Factors affecting ganache turning into a truffle texture can be altitude or the amount of fat content in the chocolate used. I will take another look at this recipe, and add some tips about how to thicken ganache. Thanks so much for the heads up on your disaster.
All the best,
Mairéad
Cara
I had the same issue. I used heavy whipping cream and Ghirardelli dark chocolate, as recommended in the instructions. I wound up adding the chocolate set aside for the coating into the ganache, just to get something I could use. I also added about a tablespoon of homemade bourbon vanilla extract to the ganache. I scooped the (still very soft) ganache with my cookie scoop to make balls, then froze them for about 5 minutes to solidify and dipped in almond bark because that was all I had on hand. They are tasty, but the extra chocolate dampened the whiskey flavor and they're a little misshapen because of how they froze. I also added a some sea salt to the sanding sugar on the top - and that's a lovely addition to cut through some of the sweetness. Overall - I came out of the tailspin, but this did not go according to plan.
Irish American Mom
Hi Cara - Thank you for your feedback. It's good to learn when readers are having difficulty with a recipe. It sounds like I need to remake this one and make adjustments accordingly. The amount of fat in the cream used is probably affecting the outcome. When made in Ireland these turned out great but cream in Ireland has a much higher fat content than American cream. Thanks again for stopping by and for all of your tips.
All the best,
Mairéad
Maggie
This looks so good! I definitely have to try it.
Irish American Mom
I hope you'll like them, Maggie. They can be a little tricky to get the consistency right, but best of luck.
Take care,
Mairéad
Kelsey
Hi, can I replace the heavy whipping cream with Irish cream? Or add Irish cream to it once it is melted if I shouldn’t microwave the Irish cream? Also, what Irish whiskey do you use? Thank you!
Irish American Mom
Hi Kelsey - Replacing all of the heavy whipping cream with Irish cream wouldn't work out. You need the fat from the cream to get the truffle to set. I would add a little Irish cream to the mix once the chocolate and cream has melted. You should hold back the equivalent volume of whiskey from the mix, that you replace with Irish cream. I have not tried this substitution for this recipe, but this is my best guess for how to do it. I use Jameson whiskey or Paddy whiskey. Paddy is only available in Ireland. Plus, you can't go wrong with Bushmills either.
All the best, and have a lovely Christmas.
Mairéad
Alison
These are super easy to make! The Irish whiskey cream filling is the perfect amount of boozy and sweet! A real St. Patrick's Day treat!
Irish American Mom
Hi Alison - So glad you like these treats - perfect for St. Patrick's Day without a doubt.
All the best,
Mairéad
Mirlene
A nice chocolate treat perfect for St. Patrick's Day. I may have to add more a little more booze for my sweet tooth alcoholic friends lol
Irish American Mom
Hi Mirlene - Be careful not to add too much booze - it can interfere with the texture of the truffle. A glass of whskey with a few of these truffles may be perfect for your friends.
All the best,
Mairéad
Amanda
What decadent truffles! They were so rich and chocolatey and had just the right kick of whiskey.
Irish American Mom
Hi Amanda - So glad you liked them. Thanks for taking the time rate my recipe.
All the best,
Mairéad
Tara
Oh wow! Such a fun and delicious way to celebrate! That decadent texture looks absolutely fantastic.
Irish American Mom
Hi Tara - These little chocolate boozy bites are simply delicious. Perfect for celebrating all things Irish.
All the best,
Mairéad
Healthy Seasonal Recipes
Dark chocolate and whiskey?! I cannot WAIT to try this recipe.
Irish American Mom
I hope you'll love them. Thanks for checking out my recipe.
All the best,
Mairéad
Susanne
Not working. Have whiskey infused chocolate soup. And I do not see the promised tips on how to thicken this soup to form the truffles.
Irish American Mom
Hi Susanne - I'm so sorry to learn that this recipe didn't work for you. You can add powdered sugar to the ganache if it is too soupy. Before adding the powdered sugar, the ganache needs to cool for at least two hours. Sift the powdered sugar to remove any lumps. Use an electric mixer to gradually add the powdered sugar a few tablepsoons at a time, beating the cooled ganache until smooth and thicker. The end result will be sweeter, and a little paler. Only add enough sugar to thicken the ganache. I hope this helps.
All the best,
Mairéad
Susanne
I am changing my rating to 4 stars, because I got it to work with adding more chocolate and the truffles tasted great!
However, couldn't get the ganache on. It just did not sick. So I rolled them in the green sprinkles/sugar.
Wonder, why the ganache did not stick?
Irish American Mom
Hi Susanne - That's unusual that the ganache did not stick. Perhaps you were in a humid climate, that slightly changed the consistency. Thanks for your rating. I'm so glad you got them to work finally. They are delicious, but definitely a little tricky to get right. Thanks so much for stopping by.
All the best,
Mairéad