Directions

1. Half fill a saucepan with water and bring to a simmer. Next rest a heatproof bowl on top, taking care to ensure the base of the bowl doesn’t touch the water.
2. Pop the chocolate and butter in the bowl and melt at a slow pace. Don’t stir as this can cause lumps.
3. When the chocolate and butter are completely melted, take the saucepan off the heat and carefully remove the bowl. Whisk the double cream and BAILEYS™ Mudslide Coffee Creamer into the chocolate mixture.
4. Pop your mixture in the fridge for 2 hours or until it’s set. Next scoop out truffle-sized balls using a melon-baller, or a teaspoon. Place the truffles on a plate and leave to chill in the fridge for another 30 minutes.
5. When ready to serve, roll in cocoa powder each truffle so they get a lovely, cocoa dusting