I wanted to use up some of the Bailey’s I bought for St. Patrick’s day and I’ve always wanted to make truffles. These take a little bit of work but are really pretty and would also make nice gifts for birthdays or holidays.
I used coffee flavored Bailey’s but any variety would be great for these. I tried to temper the chocolate using Willie’s Chocolate Bible instructions but my candy thermometer only goes as low as 40 C and the instructions go as low as 26 C. I just melted the chocolate for the coating in the microwave instead.
I used dark chocolate for the coating because it’s my favorite. If dark chocolate isn’t your cup of tea white or milk chocolate would taste great too. I would stick to using dark chocolate for the truffle filling.
These will keep in the fridge for about a week. I put them in the freezer so I can grab one when I feel like it. I bought little foil wrappers as well and dusted the heart shaped chocolates with luster dust, my new favorite decorating tool.
Chocolate Irish Cream Truffles
100ml Irish Cream
150ml double cream
150g unsalted butter
270g dark chocolate (between 60-70%)
250g dark chocolate, 70% (for the coating)
- Break the 270g of chocolate into small pieces and cut the butter into cubes place both in a heatproof bowl over barely simmering water until melted. Don't stir.
- Once melted remove the bowl from the pan and pour in the Irish cream and double cream. Whisk by hand until combined. Place in the fridge to set, about 2 hours.
- Once set melt (or temper if you know how) the chocolate for the coating. If using a chocolate mould brush the bottom and sides of the mould and place in the freezer for 20 minutes.
- Take a teaspoon of the Irish cream filling and place in each mould. Brush more melted chocolate over the top of the filling and freeze for 30 minutes. The chocolates will pop out of the moulds like ice cubes once they set.
- If you don't have a chocolate mould make round balls of filling, freeze and then dip in the chocolate coating.
- Place each chocolate face down on the foil square and fold the sides around the chocolate. Keep in the fridge or freezer for best results.
adapted from Yum magazine