Baileys dark and white chocolate truffles

 Baileys dark and white chocolate truffles

Ingredients:

1/2 cup (120ml) heavy cream

1/2 cup (120ml) Baileys Irish Cream
12 oz (340g) dark chocolate, chopped
6 oz (170g) white chocolate, chopped
Cocoa powder, for dusting

Instructions:

In a small saucepan, heat the cream and Baileys over medium heat until it comes to a simmer.

Remove the pan from the heat and add the chopped dark chocolate. Stir until the chocolate is melted and the mixture is smooth.

Pour the mixture into a shallow dish and let it cool to room temperature, then refrigerate it for at least 2 hours or until firm.

Once the mixture is firm, use a small cookie scoop or spoon to shape it into small balls. Place them on a parchment-lined baking sheet and refrigerate them for at least 30 minutes.

Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Be sure the bottom of the bowl does not touch the water.

Dip the chilled truffles in the melted white chocolate using a fork or toothpick, letting the excess chocolate drip off before placing them back on the parchment-lined baking sheet.

Once all truffles are dipped in the white chocolate, refrigerate them for about 15 minutes or until the white chocolate is set.

Once the truffles are firm, dust them with cocoa powder.

Store the truffles in an airtight container in the refrigerator for up to 2 weeks.

Note: You can also roll the truffles in different toppings such as crushed nuts, sprinkles, or coconut flakes.