I’ve made these delicious truffles for the past few Christmas’ now and they’ve always been (very) well received by those I have gifted them to. We seem to have a lot of Baileys left over at Christmas and these tasty treats were a result of me trying to find another way to use it all up (well, it would be a shame to waste it!)
So incredibly easy to make, you would be silly not to give these a go and they take no time at all!
Ingredients (makes about 30 medium sized truffles):
- 150ml double cream
- 25ml Irish Cream
- 225g dark chocolate, at room temp
- 25g unsalted butter, at room temp
- Ground coconut, almonds or chopped hazelnuts
- Break the chocolate into small pieces and place into a mixing bowl, followed by the butter and Irish Cream
- Pour the double cream into a saucepan and heat until its just reaching boiling point – this is important as you don’t want it to curdle. Remove from the hob and stir into the bowl of chocolate, butter and Irish Cream. Continue to stir until all the ingredients has melted and the mixture is smooth
- Place the bowl into the fridge and leave to cool for 2-3 hours
- Once the truffle mixture is cool and stiffened, remove from the fridge and using a teaspoon, scoop a spoonful of the mixture onto the palm of one of your hands before rolling between both of your palms to get a rounded ball shape – wearing disposable gloves will make this less messy…but I always forget!
- Roll the truffle ball onto some ground coconut or nuts until covered, then place them onto a lined baking tray or straight into a glass jar. Place them back into the fridge again for a couple of hours and then serve/package up as a gift