These boozy truffles are a great stocking filler, or remove the baileys and use milk chocolate for the coating to create an indulgent treat for a Christmas party.
225g chocolate (I use milk)
100ml double cream
350g chocolate for coating (I use white)
Melt the chocolate and set aside to cool for about 5 minutes before stirring the rest of the ingredients.
Leave to chill in the fridge for about an hour to become firm, you want it to be a thick mouse like consistency. Cover with cling film as chocolate absorbs ANY smells from the fridge!
Spoon out small portions onto baking/parchment paper in a high sided container you can cover with cling film. Once again leave to chill in the fridge – at this point I leave them over night.
Next day, melt approx. 350g chocolate. Leave this to cool for 15 minutes otherwise the truffle will melt.
Coat the chocolate truffle centres with the chocolate and pop them back in the fridge to set. I use two forks to help coat the chocolates; one to hold the chocolate centre (add a dollop of melted chocolate beforehand) and the other to pour chocolate over it. This is very fiddly!!