Baileys Truffles!
Easy and Delicious Baileys Truffles with Milk & Dark Chocolate and a drizzle!
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Servings: 60 Truffles
Ingredients
Truffle Mix
- 300 g Dark Chocolate (at least 70% cocoa content)
- 300 g Milk Chocolate
- 300 ml Double Cream
- 200 ml Baileys
Decoration
- 300 g Milk Chocolate
- 50 g White Chocolate
Instructions
- Chop you Chocolates up finely, and add to a large bowl.
- Pour your Double Cream and Baileys into a pan, and heat on the hob till it's just before boiling point - it needs to be steaming, and hot to touch, but not bubbling.
- Pour the Cream/Baileys over the finely chopped Chocolate, and leave to sit for a few minutes.
- Whisk the mixture together till smooth. If it hasn't quite melted all together, microwave the mixture for 10-15 seconds at a time and stir each time!
- Pour the mixture into a bowl or shallow pot.
- Leave the mixture in the fridge to set till solid.
- Once set, scoop out your mixture, and make the truffles into ball shapes on a lined tray.
- Once the mixture is all scooped, put your truffles into the freezer for half an hour or till they are completely solid!
- Melt your Milk Chocolate for coating, and dunk the truffles in one at a time and coat - leave them to set carefully on a lined tray.
- Once they're coated, melt your White chocolate and drizzle over the truffles! Leave to set in the fridge till solid. Enjoy!
Notes
- You can cover the truffles in whatever chocolate you want - I just love the Milk Chocolate!
- For the mix you can use 500g of Dark Chocolate if you want all Dark, or 800g of Milk Chocolate if you want them to be all Milk!
- I used the basic Original Baileys.
- These will last in the fridge for one week, or outside the fridge in cooler temperatures.
- This recipe was updated in June 2019. The original recipe was:
- 250g Dark Chocolate, 250g Milk Chocolate, 150g Butter, 300ml Cream, 200ml Baileys.
- I then coated the original truffles in a green white chocolate drizzle.