Bailey’s chocolate truffles

These truffles are very easy to make and can be prepared the day before and left in the fridge until you need them. Rich and dense, the perfect after-dinner treat!

What you need:

  • 400g dark chocolate, broken into small pieces
  • 250ml double cream
  • 100ml Bailey’s
  • cocoa powder, to coat

What you do:

  1. In a saucepan, heat the cream until it is nearly boiling, but do not allow it to actually boil.
  2. Pour the cream over the chocolate pieces and allow the chocolate to melt. When it has melted, stir in the Bailey’s.
  3. Place the mixture in a bowl that will later allow you to shape the truffles, perhaps a wide casserole dish.
  4. Refrigerate the mixture for 1-2 hours until it has hardened.
  5. Put some cocoa powder on a plate.
  6. Shape the truffles using your hands and roll the balls in the cocoa powder; then place on a serving plate.
  7. Continue until the mixture is used and all of the truffles are coated with cocoa powder.