Ingredients
½cupheavy cream
2tbspbaileys irish cream,or heavy cream
1tbspunsalted butter
1pinchsalt
8ozsemi sweet chocolate,best quality such as ghiradelli, chopped
cocoa powder,natural or dutch processed
confectioner’s sugar
unsweetened shredded coconut
nuts,finely chopped
Preparation
In a medium microwave-safe bowl, combine the heavy cream, Baileys, butter, and salt. Microwave on High power for 70 to 80 seconds until the mixture comes to a boil. 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 for about 3 hours or overnight until completely firm.
Place desired coating(s) on a plate. Remove the chilled truffle mixture from the refrigerator.
Using a small spoon, scoop out about 2 teaspoons of the chocolate mixture. Dust the fingertips with the cocoa powder or the confectioners’ sugar/cocoa mixture.
Use fingertips to shape into a rough ball. Quickly and gently roll in the palms to form into a smooth ball, then roll in the topping of choice.
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.
Serve and enjoy.
