Choco-Baileys Truffle

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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

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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)

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  • 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

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  • Once it gets harder, roll in cocoa powder

Happy truffle-ing!

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