Truffles are one of the ultimate confections for chocolate lovers, and these Baileys Irish Cream-infused truffles make an impressive edible gift. Effortless to make and velvety smooth like those sold by gourmet chocolatiers, there’s no reason not to make your own. Best of all, the truffles are easily customized to individual tastes, so consider creating an assorted box – use Frangelico and coat the truffles with toasted hazelnuts, or try a white chocolate variation with Chambord.
Pour cream into a saucepan and bring just to a boil over high heat. Place chopped chocolate in a medium bowl; pour cream over chocolate and whisk until chocolate is melted and smooth. Cool 5 minutes; whisk in Baileys. Cover and refrigerate mixture until completely chilled, at least 2 hours and up to 3 days.
Place cocoa in a shallow bowl. Lightly dust hands with cocoa; roll rounded teaspoons of the chocolate mixture into 1-inch balls, then roll in the cocoa to coat. Place truffles on a plate and repeat with remaining mixture and cocoa. Serve immediately or store in an airtight container in the refrigerator up to 1 week (If making truffles ahead, dust with cocoa just before serving).
Yield – 30 truffles (serving size: 1 truffle)
Calories – 60
Carbs – 5