Choco-Baileys Truffle

Before Christmas, I taught myself how to make truffles. Though it was still a bit tricky for me to make them look good, I had to say that I was happy with my first attempt. So here we go:

Choco-Baileys Truffle:

• 4 ounces of semi-sweet chocolate (high quality, around 80% cocoa), chopped into small pieces
• 1/4 cup of whipping cream
• 1-2 tablespoon(s) of Baileys Irish Cream
• Cocoa powder

Steps:

• In a small pan, bring the whipping cream to simmer
• Pour the Baileys Irish Cream, stir it in with the cream
• Place the chopped chocolate in a separate bowl and pour the cream over it
• Stir until smooth (ganache)

• Allow to cool, then place it in the refrigerator for 2 hours
• Roll out balls of the ganache with a teaspoon and place them on a baking sheet
• Refrigerate overnight

• Once it gets harder, roll in cocoa powder

Happy truffle-ing!