Easy and Delicious Baileys Truffles with Milk & Dark Chocolate and a drizzle!
(at least 70% cocoa content)
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!
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.
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie