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!

  • 20 mins
    (plus setting time)
  • Serves 6
  • 3 pan
  • Vegetarian
  • Gluten Free
  • Beginner

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

  1. Add the 250g of chocolate to a suitable bowl, if it is in large pieces, break up roughly.
  2. 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.
  3. 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.
  4. Remove from the fridge and, with a teaspoon, measure out 20 – 24 equal portions of the chocolate mixture.
  5. Roll each portion in your hands to make balls, ensuring they are all a similar size.
  6. 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.
  7. 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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