Saturday, October 27, 2012

Baileys chocolate truffles

Sweat: 5%
Sweet: 95%

This is a sweat a tiny little bit, sweet a lot recipe, which literally means little effort great results just in case if you' are hung up with the word 'sweet'. This recipe (I stole it from calls for dark chocolate so the end result, I will say, is not as sweet as if you are to use milk chocolate. I adore coffee-flavoured chocolates so I have used Bailey's with a hint of coffee for my truffles. They are as yummy as chocolate, as smooth as Baileys and as sweet as me. ONE FINAL WORD: IRRESISTIBLE! 


100ml Bailey's Irish cream

150ml Double Cream
150g unsalted butter
270g Dark chocolate
Cocoa powder for coating


1. Break up the chocolate into small pieces. Melt chocolate and cubes of butter over a bain-marie (a bowl sitting in the sauce pan filled with water simmering on a stove, make sure the bowl is not touching the water surface) 

2. When fully melted, remove the bowl. Whisk in the double cream and Baileys.
3. Leave to set in the fridge for 2 hours. That's the chocolate ganache. 
4. Grab a little of ganache and roll it to the shape of a ball (don't have to be perfect). 
5. Dip the balls into cocoa powder (Alternatively, coat them to your liking - icing sugar, melted chocolate, etc).
6. Place them back into the fridge for about an hour or so and you are ready to serve this yummy truffle balls to your love ones.

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