Decadent chocolate truffles, the perfect indulgence.
100ml Baileys Original Irish Cream
270g dark chocolate, at least 60% cocoa
150g unsalted butter, cubed
150ml double cream
Approximately 0.1 units per truffle
whip It Up
1Half 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.
2Pop the chocolate and butter in the bowl and melt at a slow pace. Don't stir as this can cause lumps.
3When 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.
4Pop your mixture in the fridge for 2 hours or until it's 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.
5When 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 Baileys with hint of Coffee Flavour in this recipe.
For a classic take on these truffles, you could always use Baileys Original Irish Cream in this recipe.
These truffles are delicious on their own, but the perfect partner is a chic Baileys drink. Try serving them with a Baileys Espressotini cocktail or even a Baileys Hot Chocolate.
Feeling adventurous? Add a bit of crunch by rolling your truffles in chopped hazelnuts instead of cocoa powder.
Impress your friends
You probably already know that Baileys is made from Irish whiskey and fresh Irish dairy cream, but did you know that cocoa beans and vanilla pods also go into our top secret recipe?