Ingredients
Truffle Mixture
- 360g chocolate, chopped
- 150ml cream
- 1 Tbsp butter
- 4 Tbsp Baileys Irish Cream
Toppings
- Grated chocolate (from 4 pieces of chocolate)
- Desiccated coconut
Instructions
- Prepare the Topping: Finely grate 4 pieces of chocolate and set aside in a small bowl to use as one of the coating options for the truffles.
- Heat the Cream: Pour the cream into a saucepan and gently heat it on the stovetop until small bubbles start to form around the edges, but do not let it boil.
- Combine Ingredients: Remove the cream from heat. Add the butter and chopped chocolate to the warm cream, stirring gently until the mixture is completely smooth. Then stir in the Baileys Irish Cream until evenly combined.
- Chill the Mixture: Pour the mixture into a container and place it in the freezer for 30 to 45 minutes to firm up until it is solid enough to shape.
- Shape the Truffles: Once the mixture is firm, use your hands to roll it into small balls. If the mixture starts to soften too much and stick to your hands, rinse your hands with cold water and dry before continuing.
- Coat the Truffles: Roll each truffle in either the grated chocolate or desiccated coconut until fully coated, then place them in a lined container.
- Set and Store: Refrigerate or freeze the coated truffles until they are firm. Keep the truffles chilled and store them in the fridge for up to 2 weeks. Serve cold, as they soften quickly at room temperature.
Notes
- Use good quality chocolate for the best taste and texture.
- If the truffle mixture is too soft to shape, chill it longer in the freezer.
- For an alternative coating, try rolling the truffles in cocoa powder or crushed nuts.
- Make sure to store the truffles in an airtight container to maintain freshness.
- The truffles are best served cold to keep their shape and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Irish
