If you’re hosting a New Years Eve gathering this year and want to go that extra mile for your guests why don’t you make some Baileys chocolate truffles for them to take away (or, in fact, eat before they’ve even toasted in 2016.
Although this recipe is hugely simple, it is time consuming in regards to waiting for the truffles and chocolate to set, so make sure you have some time before the big day to get your bake on. I’ve been enjoying the odd glass or three of irish cream liqueur whilst writing this post on Christmas eve, so I’m having to double check every sentence for spelling and grammar. Hic…
270g Dark Chocolate
150ml Double Cream
100ml Baileys Irish Liqueur
150g Unsalted Butter
150g White Chocolate
When I said this is a simple recipe, I meant it. Simmer some boiling water in a pan, with a heat proof glass bowl over the top and melt the butter and dark chocolate. Try not to stir too much as you’ll get bubbles. Once that’s all melted together, take off the heat and whisk in the double cream and Baileys.
Place in the fridge for 2 hours and once it’s set, take a melon baller (or a teaspoon) and mould the mixture into balls – the recipe should make 25 truffles. Put these back in the fridge for 30 minutes to set and then melt the white chocolate the same way you did the dark. Once this is melted, wait for it to cool and dip the truffles in one by one, before placing them to rest on a plate. Cover all your truffles and place back in the fridge again for another hour.
See what I meant about time consuming, but believe me, these are so worth the wait. I then placed five in a clear bag which I bought from Hobbycraft and tied them with gold foil wrappers. A fab little gift for guests this holiday.