Irish Coffee Truffles – David Havelin

Runner Up of Food Bloggers Competition


  • 170g quality dark chocolate (70%)
  • 150 mls Avonmore Cream
  • 2-3 teaspoons ground instant coffee made into a paste with boiled water (or an espresso, if you prefer)
  • 30 mls Kilbeggan Irish whiskey
  • Milled white chocolate, finely chopped almonds or chocolate vermicelli to coat


  1. Bring the cream to the boil
  2. Break chocolate into pieces
  3. Add to the cream and whisk for a while until completely melted
  4. Continue to whisk for a short while
  5. Whisk in the coffee and whiskey
  6. Pour into a shallow container and cool completely in fridge or freezer
  7. When set, make into walnut-sized balls and roll in any or all of the coatings

5.00 avg. rating (84% score) - 1 vote

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