February, the month of chocolates and hearts is here. And I’m kicking off this lovely month with my ultra-lux Baileys Chocolate Truffles!
In my early baking days, I discovered the wonder of making my own chocolates. This was something I never thought I would delve into – leave the indulgent art of chocolate creation to Godiva!
As the love of dark chocolate grew deeper, I ventured forth into making little treats for my family and then my clients. Fast forward, every winter I create a new flavour of chocolates that we all look forward to.
These Bailey’s Truffles are my personal favourite – boozy, chocolatey, creamy goodness that I can gorge on forever.
How Can I Make Baileys Chocolate Truffles
What makes this divine recipe 10x better? It is not even remotely difficult to make!
It’s as simple as heating cream and Baileys Irish Cream up to a slow simmer and then adding chocolate to it. Gentle stirring of the ingredients leads to a smooth and glossy chocolate mixture.
You pour this gorgeous ganache into a shallow bowl and refrigerate till it hardens a bit and then scoop out small portions. I like to refrigerate these scooped out portions for a bit. This makes the rolling process less messy.
Now comes the fun part! You can dip the truffle balls into melted chocolate, roll them in cocoa powder, crushed nuts, colourful sprinkles, Matcha powder…whatever strikes your fancy.
The Ingredients for Chocolate Truffles
Chocolate truffles are essentially a 2 ingredient recipe. Cream and chocolate. So it’s important to use the best quality ones you can get your hands on.
As easy as making truffles are, there is definitely a couple of points to keep in mind here –
The ratio of Chocolate to Cream used is 2:1.
I highly recommend weighing the ingredients. So take out that weighing scale sitting at the back of your kitchen cabinet!
Dark chocolate, preferably 70% couverture, is fabulous here.
I prefer heating up the cream on my stovetop instead of a microwave as it gives me more control over the whole process. But you can definitely use one if you like. Just make sure you’re heating the cream in spurts of 1 minute to avoid overheating.
The chocolate ganache must be cooled completely ( until firm) in the refrigerator before scooping it out.
Since I have used Baileys Irish Cream in this recipe, this recipe is not dairy-free. If the vegan version of this liqueur is available in your area, please use that in case that is your preference.
Be warned – these silky, rich truffles will have you addicted from the first bite! They are perfect accompanied by a glass of wine, or green tea, or another dozen truffles.