Ingredients:

  • 10 oz (280 g) Dark Chocolate, finely chopped (60–70% cocoa solids)
  • ½ cup (120 ml) Heavy Cream (Double Cream)
  • 2 Tbsp (28 g) Unsalted Butter, cubed, room temperature
  • ¼ cup (60 ml) Baileys Irish Cream Liqueur
  • ⅛ tsp Fine Sea Salt
  • ½ cup (60 g) Unsweetened Cocoa Powder
  • 2 Tbsp (15 g) Icing (Confectioners') Sugar (Optional)

Instructions:

  1. Finely chop the dark chocolate and place it into a medium heatproof mixing bowl. Set aside.
  2. In a small saucepan, gently warm the heavy cream, cubed butter, and salt over medium heat until the cream is simmering just around the edges. Do not boil vigorously.
  3. Immediately pour the hot cream mixture over the chopped chocolate. Let the mixture sit undisturbed for 5 minutes to allow the residual heat to melt the chocolate fully.
  4. Starting in the center of the bowl, slowly begin to whisk the mixture in tight concentric circles until the chocolate and cream combine into a thick, glossy, and uniform ganache. Ensure there are no lumps remaining.
  5. Gently whisk the Baileys Irish Cream Liqueur into the ganache until fully incorporated. Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface, and refrigerate for 2–3 hours, or until the mixture is firm enough to scoop and roll easily.
  6. Prepare the coating: In a shallow dish, combine the cocoa powder and optional icing sugar. Use a small scoop (approximately 1-inch) to portion the firm ganache onto a parchment-lined baking sheet. Quickly roll each portion into a smooth sphere, and then roll the truffle in the cocoa powder mixture, shaking off the excess. Chill for an additional 30 minutes before serving.