Easy and delicious truffles made with milk and dark chocolate, cream, a little butter and a boozy kick of Baileys. These Baileys truffles just melt-in-your-mouth and are crazy delicious! Great for a party treat!
Makes 30 Balls
200g/7oz Dark Chocolate, chopped
200g/7oz Milk Chocolate, chopped
1/3 Cup Baileys Liqueur
125ml Elmlea Double Cream (Heavy Cream)
150g/5.3oz Milk Chocolate, melted
150g/5.3oz White Chocolate, melted
Extra chocolate to drizzle
Put both chopped chocolates, butter and cream in a bowl. Melt everything together in the microwave, stopping and stirring in between (you don’t want to cook the chocolate).
Add bailey’s to the chocolate mixture and stir until incorporated.
Pour mixture into a small shallow dish, cover with clingfilm and refrigerate for approximately 2 1/2 to set.
Use a teaspoon to scoop out the truffle mixture, roll into balls and place on a tray with baking paper. Refrigerate 30 minutes so the balls will stiffen before covering in chocolate.
Once chocolate truffles are ready, dip in melted chocolate and leave to set before drizzling with extra chocolate. Keep refrigerated.
NOTE: If you do not have a microwave melt the chocolate, butter and cream in a bowl over a pan of water (bain marie).