Ingredients

The following ingredients have 20 Servings
  • ½ cup heavy cream
  • 8 oz good quality chocolate, I used Ghirardelli. You can mix two different chocolates such as semisweet and bittersweet, or even milk chocolate
  • 3 Tbsp softened unsalted butter
  • ⅛ tsp fine sea or kosher salt
  • 3 Tbsp Baileys Irish Cream 
  • For the chocolate coating
  • 8 oz good quality chocolate
  • 1 tsp refined (no flavor) coconut oil

Instruction

  • Break up the first 8 ounces of chocolate into a heat proof bowl.  Place the heavy cream into a small saucepan. Bring to a small boil. Add in the ⅛ teaspoon of salt. Stir. Pour the hot cream over the chopped chocolate. Let sit for about a minute. Stir with a whisk or rubber spatula until all the chocolate is melted.  Stir in the Baileys and softened butter. Whisk until the mixture is smooth and shiny. Pour the truffle mixture into a shallow glass pan, an 8 x 8 is what I use. Spread with a rubber spatula and place in fridge for a couple of hours until set.  Take out of fridge, have a rimmed cookie or baking sheet ready that's lined with parchment paper. Scoop out about 2 teaspoons. Make sure your hands are clean and cool. Roll into balls. You should get about 20 truffles. Place back in fridge until firm. Maybe about 10 to 30 minutes.  Right before you take the truffles out of the fridge, heat the last 8 ounces of broken up chocolate with the coconut oil in a microwave bowl. Heat for 30 seconds. Take out, stir and put back in for 20 second intervals until the chocolate is shiny and smooth. Take the truffles out of the fridge and with a wooden skewer or a fork, dip each one into the melted chocolate. Place back on the parchment paper. After all the truffles are dipped. Let sit on the counter for a few minutes. Then whatever chocolate you have leftover, drizzle with a folk over each truffle. If needed heat the remaining chocolate for a few seconds in the microwave. Place back in the fridge for just about 15 more minutes. Take out and serve. Best if stored in a sealed container in the fridge up to 5 days. Enjoy!