Ingredients:

  • 8 ounces (225g) high-quality dark chocolate (at least 60% cocoa), finely chopped
  • 1/2 cup (120ml) heavy cream (double cream in the UK)
  • 1/4 cup (60ml) Bailey's Irish Cream Liqueur
  • 2 tablespoons (30g) unsalted butter, softened
  • 1/4 teaspoon salt
  • 4 ounces (115g) semi-sweet chocolate, tempered (for dipping) OR 1/2 cup (50g) cocoa powder (for dusting) OR 1/2 cup (50g) finely chopped nuts (e.g., hazelnuts, pecans)
  • Sprinkles or other decorations (optional)

Instructions:

  1. Finely chop the dark chocolate and set aside.
  2. In a double boiler or a heat-safe bowl set over a simmering pot of water, heat the heavy cream until it just begins to simmer. Be careful not to boil.
  3. Remove the cream from the heat and pour it over the chopped chocolate. Let it sit for 1 minute to soften the chocolate.
  4. Gently stir the chocolate and cream together until smooth and glossy.
  5. Stir in the Bailey's Irish Cream, butter, and salt until fully incorporated.
  6. Pour the chocolate mixture onto the prepared baking sheet, spreading it into an even layer. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, until firm enough to roll.
  7. Once firm, use a small spoon or melon baller to scoop out portions of the chilled chocolate mixture. Roll each portion into a smooth ball with your hands. Tip: If the mixture is too soft, chill it for a little longer.
  8. Roll each truffle in your chosen coating (cocoa powder, chopped nuts, tempered chocolate, etc.) If dipping in chocolate, ensure the chocolate is properly tempered for a shiny finish.
  9. Place the coated truffles back on the parchment-lined baking sheet. Refrigerate for at least 30 minutes to allow the coating to set.
  10. Serve the Bailey's Truffles chilled and enjoy responsibly!