Category: Truffles, bonbons and candies
Preparation time: 20 minutes
Makes 12-16 truffles.
INGREDIENTS:
1/2 cup heavy cream
8 ounces bittersweet chocolate
3 tablespoons Bailey's Irish Cream
3 tablespoons unsalted butter
2/3 cup unsweetened cocoa powder
8 ounces baker's bittersweet chocolate
Chopped nuts, icing sugar (toppings)
Assembly:
In a small saucepan over medium heat, bring the heavy cream to a boil.
Chop the bittersweet chocolates into smaller, more manageable pieces and put them in a heat-safe bowl.
Pour the hot cream over the bittersweet chocolate. Let the mixture rest for a couple of minutes, then start stirring it with a wooden spoon or spatula. Do this until the chocolate has completely melted.
Add butter and Bailey's Irish Cream and blend the mixture until smooth. Place the bowl in the fridge to chill.
Once the mixture has settled and is firm enough to be molded, take a baking sheet and line it with wax or parchment paper.
Use a spoon or a melon baller to scoop around two teaspoons of the ganache and shape it into balls. Place the balls on the baking sheet, Repeat the process for the entire ganache.
Place the baking sheet inside the refrigerator until the chocolate firms.
While waiting, start melting the rest of the bittersweet chocolate using a double boiler.
Take the baking sheet out of the fridge. Take each ball and carefully dip it into the melted chocolate. Once the ball is completely covered in chocolate, put it back on the baking sheet. Repeat the same process for all the balls.
Sprinkle chopped nuts, icing sugar, or whatever topping you wish on top of truffles. Store inside the refrigerator.
TIP: You can also use a sprinkling of melted white chocolate as a topping if you don't like chopped nuts. If you don't have Baileys, you can use other coffee liqueurs.
Comments
Post a Comment