As Christmas rapidly approaches, it's only a matter of time before we are all knee deep in boxes of shop bought sweets and chocolates. It's always good to have a supply of treats handy just in case friends and family drop by to help celebrate the festive period, but why not impress your guests with these easy to make home-made truffles instead. (Recipe courtesy of Olive Magazine)
Ingredients (makes approx 20)
- 120ml double cream
- 80ml Baileys Irish Cream
- 15ml whisky
- 175g dark chocolate 70%, chopped
- Gently heat the cream with the Baileys and whisky but take care not to boil. Pour the warm mixture over the chopped dark chocolate and stir until smooth. Chill until firm, but not solid - you want to be able to sheep the truffles easily.
- Scoop out spoonfuls of the mix and roll into walnut-sized balls. Roll each truffle in cocoa powder or grated white chocolate then chill until needed. Remove from the fridge about 15 minutes before you need them.
|Baileys truffles rolled in cocoa powder|
As I sit here with my coffee whilst enjoying the last few truffles from this first batch I'm already thinking of the various combinations that I need to try next. Try replacing the Baileys with Cointreau for a lovely chocolate orange. Or what about using crème de menthe, Chambord or Tia Maria? However as its Christmas time, I think my next batch will be infused with kirsch to give a wonderful Black Forest flavour.