Bailey's Irish Cream Truffles
From food.com
Reviewers notes:
Place chocolate mixture in freezer for about 10 minutes before rolling into balls. Also powder hands with confectioners' sugar or cocoa powder before rolling into balls
- 70
Ingredients
- 1 pound good quality chocolate, chopped into small pieces
- 2/3 cups heavy cream
- 1/3 cup Bailey's Irish cream
- 1 pound confectioners' sugar
Preparation
Step 1
Place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot
Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula, begin stirring the cream and the chocolate together in the center of the bowl. Gradually incorporate the chocolate and cream from the edge of the bowl
Stir in the Irish cream. Cover and let stand overnight or refrigerate for up to two weeks
Scoop the chocolate mixture out into small round balls, about ¾ inches in diameter. Roll the truffles, individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular
Store the truffles in the refrigerator for up to two weeks and toss them in confectioners' sugar just before serving