Ingredients
Equipment
Method
- Begin by finely chopping your dark chocolate. The finer the chop, the more easily it will melt. Place the chopped chocolate into a heatproof bowl.250 g good quality dark chocolate
- In a small saucepan, gently heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil.125 ml heavy cream
- Pour the hot cream directly over the chopped chocolate. Let it sit for about 5 minutes without stirring. This allows the heat from the cream to soften the chocolate.250 g good quality dark chocolate, 125 ml heavy cream
- After the 5 minutes, gently whisk the chocolate and cream together, starting from the center and working outwards in small circles. Continue whisking until the mixture is smooth, glossy, and completely combined, forming a rich chocolate ganache.250 g good quality dark chocolate, 125 ml heavy cream
- Stir in the Baileys Irish Cream liqueur and the softened unsalted butter. Continue to whisk until the butter is fully incorporated and the ganache is silky smooth and well emulsified.30 ml Baileys Irish Cream liqueur, 1 tablespoon unsalted butter, 250 g good quality dark chocolate, 125 ml heavy cream
- Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until the ganache is firm enough to scoop and roll into balls.
- Once the ganache is firm, scoop out portions using a small spoon or a melon baller. Roll each portion between your palms to form smooth, uniform balls. If the ganache becomes too soft to handle, pop it back into the refrigerator for a few minutes to firm up.
- Place a generous amount of cocoa powder in a shallow dish or on a plate. Gently roll each chocolate truffle ball in the cocoa powder, ensuring it's evenly coated. You can also use other optional toppings at this stage, pressing them gently onto the truffles to adhere.cocoa powder, finely chopped nuts, cocoa nibs, edible gold leaf, extra Baileys Irish Cream
- For the best texture and to ensure the coating adheres well, place the finished truffles back into the refrigerator on a parchment-lined tray for at least 30 minutes before serving or storing.
Notes
Store in an airtight container in the refrigerator for up to 2 weeks. Can be frozen for up to 1 month.
