Intensely rich, chocolatey and decadent, these Baileys truffles are little bites of bliss.
They’re surprisingly easy to make for something so delicious and decadent, and are made using only 4 simple ingredients!
Impress your loved ones by serving these truffles as an after-dinner delight or give them as gifts, either way, you’re guaranteed to make someone’s Christmas a little more special.
Ingredients
250g good quality semi-sweet chocolate (finely chopped) or chocolate chips (I used half dark and half milk)
120ml double cream
60m Baileys Irish Cream
1 tbsp unsalted butter
Pinch of salt
Optional toppings:
Cocoa powder
Chocolate sprinkles
Chopped nuts
Desiccated coconut
Icing sugar
Method:
Place the chocolate, salt and butter in a medium, heat-proof bowl and set aside.
Pour the Baileys and cream into a small saucepan and heat on the stove until it’s simmering. Make sure to remove from the heat before it starts to boil.
Pour the cream and Baileys mixture over the chocolate and butter and leave to sit for a few minutes.
Whisk or stir the mixture thoroughly until smooth and glossy. If the chocolate hasn’t melted fully, heat in the microwave in short bursts (10-15 seconds), stirring well each time.
Pour the ganache into a shallow dish and place in the fridge to set for a few hours or overnight.
Once set, place the toppings into separate bowls or plates.
Scoop out the ganache using a teaspoon, cookie scoop or melon baller. Quickly shape into a ball with the palm of your hands and roll in your topping of choice. This is a messy job so be prepared for chocolate everywhere!
Place the coated truffles in a single layer in an airtight storage container and keep in the fridge for up to two weeks.
Allow them to sit at room temperature for about ten minutes before serving.
Makes about 24 truffles
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