Here’s a super romantic recipe to spice up your Valentine’s Day — Bailey’s spiked chocolate truffles!
These truffles are amazingly rich (in a good way), and the Bailey’s gives them just the right amount of kick. They taste particularly good when made with our Daintree Estate’s chocolate, but any dark chocolate will do the trick. And while these chocolate delights are sure to spoil your loved one, they are so simple to make — you only need four ingredients and less than ten minutes to have them whipped up and in the fridge to set! Perfect for making in advance.
For extra chocolate-truffle points (get it?), set them in heart shaped moulds like we have in the photo.
Serves 20
+ vegetarian
+ gluten free
+ soy free
+ egg free
+ nut free
Ingredients
200g dark chocolate, 60% cocoa solids, broken into small pieces
150g thickened cream
10g butter
50g Baileys Irish Cream
Cocoa powder
Method
- Place chocolate in TM bowl, grate for 7 seconds, speed 7. Scrape down sides.
- Add cream and butter, cook for 3 minutes, 50 ̊C, speed 3. Scrape down sides.
- Add Baileys, turn off heat and continue on speed 3 until mixture is melted and smooth. Pour into a plastic container and refrigerate for minimum 2 hours or until firm.
- Once firm, use a teaspoon to scoop out rounds and drop in cocoa powder. Coat completely and then, using hands, roll into balls.
Refrigerate truffles until ready to serve.
For more of my easy and delicious Thermomix recipes, check out my cookbooks! I believe homemade is always best.
