Chocolate Truffle
Chocolate Truffle
Ingredients
- 100g Dark Chocolate
- 100ml 35% Cream
- 1-2 tbsp Room Temperatured Butter
- 1 tbsp Bailey's Irish Cream
- 65g Dark Chocolate
- 4-5 tbsp Cocoa Powder
Instructions
- Chop the chocolate into small pieces and set aside, we will need 100 g for the center and 65 g for the coating
- Add the Baileys to the cream (if using), and then heat the cream until it is very hot but not boiling. Add the cream mix to the chocolate and let them sit for 3 minutes. Then mix them together until they are smooth. Add the room temperature butter and continue mixing. Cover them with plastic: let the plastic touch the surface of the chocolate. Leave them in the fridge for 2-4 hours
- Once the chocolate is chilled, melt the extra 65 g of chocolate in a bain marie (double boiler) and set aside. Place the cocoa powder in a bowl as well and take the chilled chocolate mix outside
- Roll the truffles by making a small ball with the filling using your hands and be quick, then coat it lightly with the melted chocolate, and finally with the cocoa powder. Don’t worry if they are uneven, they look very charming
- Store them in a tin or a jar and in the fridge. They keep well for 2-3 months. If you let them sit outside for 5 minutes before biting into them, you will notice a delightful difference in the texture between the cocoa, the chocolate coating and the creamy center