400gmsDairy free chocolate or Dark chocolate (70%) chipsroom temperature
100-150gmsDairy free chocolate or Dark chocolate (70%) chipsmelted, for coating
50gmsCocoa Powder for coating
Instructions
Combine the cream and Baileys in a small saucepan. On low heat, bring to a gentle simmer. Take off the heat immediately.
Add the warm cream to 400gms of chocolate chips in a medium-size bowl. Set aside for 5 minutes. Gently stir till all chocolate is melted and is smooth and shiny.
Transfer to a shallow bowl and refrigerate for 30-40 minutes. Using a small cookie scoop or 2 small spoons, scoop out small balls. Place the truffle balls on a parchment-lined tray.
If the mixture is too sticky, refrigerate the scooped out portions for an hour or so. Roll them into smooth balls and refrigerate again for a few minutes.
Dip some into melted chocolate and roll some in cocoa. Refrigerate for a couple of hours till completely set.