- Serves: makes 25 truffles
- Prep Time: 30 minutes
- Effort: easy
- 270 g 66% dark chocolate, broken into small chunks
- 150 g unsalted butter
- 150 ml double cream
- 100 ml Irish cream liqueur, such as Baileys
For the dip
- 250 g dark chocolate, (min 66% cocoa)
- 250 g cocoa powder
1. Fill a saucepan with water, place a heatproof bowl inside (large enough so it rests on the rim of the pan) and bring it to a simmer.
2. Put the chocolate and butter into the heatproof bowl and melt them both, slowly. Do not stir, as this can cause lumps.
3. When the mixture is smooth, take the saucepan off the heat and carefully remove the bowl, making sure no water splashes into the chocolate. Whisk in the double cream and Baileys.
4. Put the bowl straight into the fridge and leave there for 2 hours.
5. When ready, use a melon-baller to scoop out the truffles they should form the shape of a ball. Place them on a plate and leave to cool in the fridge for half an hour.
7. For the dip: When youre ready to serve, melt the chocolate in the same way as before, dip each truffle into the melted chocolate and then roll in cocoa powder.
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