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Irish Liqueur Truffles
These truffles are great to keep in the fridge for a decadent accompaniment to your afternoon coffee, an easy way to put an extra personal touch on any party and they make a great homemade gift!
Ingredients
250g good quality dark chocolate
150ml Yeo Valley Double Cream
A good glug of Irish whiskey liqueur
Cocoa powder for dusting or melted chocolate for dipping
Method
- Add the 250g of chocolate to a suitable bowl, if it is in large pieces, break up roughly.
- Bring the double cream to the boil and once boiled rest for 30 seconds before pouring over the chocolate, whisking as you go until it is velvety smooth.
- Once it is all incorporated and velvety smooth, add in the liqueur and whisk again. Leave for about an hour in the fridge to set it firm.
- Remove from the fridge and, with a teaspoon, measure out 20 – 24 equal portions of the chocolate mixture.
- Roll each portion in your hands to make balls, ensuring they are all a similar size.
- Place on a plate or tray and then pop in the fridge to set for 10 minutes or so until they’re, again, slightly firmed up.
- Roll each one in cocoa powder, or alternately, dip them individually into melted chocolate, this will give you a nice hard shell of chocolate on the outside and a nice smooth, rich finish on the inside.
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