November 12, 2014 |
Tasty Recipes |
Irish Cream Chocolate Truffles
Make it in: 40 minutes
Chilling Time: 30 minutes
For the Truffles
- 100 ml Irish Cream
- 270 g dark chocolate, at least 60% cocoa
- 2/3 cup / 150 g unsalted butter, cubed
- 2/3 cup double cream
- 250g dark chocolate, at least 60% cocoa
- 250g cocoa powder
- Half fill a saucepan with water and bring to a simmer. Next rest a heatproof bowl on top, taking care to ensure the base of the bowl doesn't touch the water.
- Pop the chocolate and butter in the bowl and melt at a slow pace. Don't stir as this can cause lumps.
- When the chocolate and butter are completely melted, take the saucepan off the heat and carefully remove the bowl. Whisk the double cream and Baileys into the chocolate mixture.
- Pop your mixture in the fridge for 2 hours or until it has set. Next scoop out truffle-sized balls using a melon-baller, or a teaspoon. Place the truffles on a plate and leave to chill in the fridge for another 30 minutes.
- When ready to serve, melt the remaining 250g of dark chocolate as before. Then dip each truffle into the melted chocolate and roll in cocoa powder so they get a lovely, cocoa dusting.
Coffee and chocolate is a great combination so you can always try Irish Cream with hint of Coffee Flavour in this recipe. Feeling adventurous? Add a bit of crunch by rolling your truffles in chopped hazelnuts instead of cocoa powder.
Recipe from Baileys Irish Cream Website.
Makes about 25 truffles