Delicious homemade truffles with Baileys strawberries and cream, a white chocolate coating, and freeze dried strawberries. Baileys strawberry truffles are the BEST!
In a medium-large microwaveable bowl, break your chocolate into pieces.
Heat in the microwave for 30 second intervals until its melted through.
Pour in the double cream, Baileys strawberries & cream, and pink food colouring.
Whisk or mix together until smooth. It might look a little funky at first, but stick with it.
Once mixed, leave to set in the fridge until solid - usually 4-5 hours, or overnight.
Once set, using a cup of hot water and a melon baller, dip your melon baller in, shake off the loose water, and scoop out the truffle mix into a ball shape.
I usually scoop all the mixture out, and then roll any funky shapes between my hands after I've finished scooping.
Once rolled, refrigerate for an hour or so, or in the freezer for 30 minutes.
Melt the second lot of white chocolate, and carefully dunk in each truffle, making sure each side is coated.
Place the truffles onto a lined tray, and sprinkle with freeze dried strawberries as you go (because the chocolate shell will harden quickly)
Once all shells are done, refrigerate again until set.