-
- Prep
- 10 min
-
- Total
- 3 hr
-
- Servings
- 12 truffles
Ingredients
- 100 mL BAILEYS™ Mudslide Coffee Creamer
- 300 mL dark chocolate, at least 60% cocoa
- 150 mL unsalted butter, cubed
- 150 mL heavy whipping cream 35%
- Cocoa powder for coating
Directions
- 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.
- Pop the chocolate and butter in the bowl and melt at a slow pace. Don’t stir as this can cause lumps.
- 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.
- 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.
- When ready to serve, roll in cocoa powder each truffle so they get a lovely, cocoa dusting
RECIPE BOOK
GO AHEAD, INDULGE
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- 5 min
- Total
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- Total
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