Baileys Chocolate Truffles

Rich, creamy, and intensely bittersweet, these Baileys chocolate truffles are pure, all-encompassing bliss.

½ cup heavy cream
2 tablespoons Baileys Irish Cream (okay to substitute heavy cream)
1 tablespoon unsalted butter
Pinch salt
8 oz semi-sweet chocolate, best quality such as Ghiradelli, chopped
Coatings:

Cocoa powder (natural or Dutch-processed)

confectioners' sugar mixed with an equal amount of cocoa powder

finely chopped nuts

unsweetened shredded coconut

• In a medium microwave-safe bowl, combine the heavy cream, Baileys, butter and salt. 
• Microwave on high power until the mixture comes to a boil, 70 to 80 seconds. 
• Watch that it doesn't boil over. 
• Add the chocolate and let sit for about 30 seconds to melt. 
• Using a whisk, stir until the chocolate is completely melted and the mixture is glossy and smooth.
• Refrigerate until completely firm, about 3 hours or overnight 
• Place your coating(s) on a plate. 
• Remove the chilled truffle mixture from the refrigerator. 
• If you've had the mixture in the fridge for longer than 3 hours, you may need to let it sit out at room temperature for 10 to 15 minutes so it's malleable enough to work with.
• Using a small spoon, scoop out about 2 teaspoons of the chocolate mixture. 
• Dust your fingertips with the cocoa powder or the confectioners' sugar/cocoa mixture. 
• Use your fingertips to shape into a rough ball. 
• Quickly and gently roll in your palms to form into a smooth ball, then roll in your topping of choice. 
• If the chocolate starts to melt from the warmth of your palms, drop the truffle into the cocoa or confectioners' sugar/cocoa mixture and lightly coat, then continue rolling. 
• You may need to wash your hands in cold water from time to time. 
• Place the truffles in a single layer on a plate or in a storage container, cover, and refrigerate. 
• Remove from the refrigerator about 10 minutes before serving 
• keep in mind that they'll get too soft if left out at room temperature for too long
• The truffles will keep for a couple of weeks in the refrigerator. 
• They can also be frozen for up to two months.

 

Recipe: Once Upon a Chef