1 lb chocolate, chopped into small pieces
2/3 cup heavy cream
1/3 cup Baileys Irish Cream
1 lb confectioners' sugar
1. Place the chocolate in a heatproof bowl and bring the cream to a boil in
a small pot.
2. Pour the boiling cream over the chocolate and let stand for 1 minute.
With a rubber spatula, begin stirring the cream and the chocolate together
in the center of the bowl. Gradually incorporate the chocolate and cream
from the edge of the bowl.
3. Stir in the Bailey's Irish Cream. Cover and let stand overnight or
refrigerate for up to 2 weeks.
4. Scoop the chocolate mixture out into small round balls, about 3/4 inch in
diameter. Roll the truffles, individually, in the palms of your hands to
achieve a uniform shape or leave them as is and irregular.
5. Store the truffles in the refrigerator for up to 2 weeks and toss them in
confectioner's sugar just before serving.
(E-mail Recipe)
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