Wednesday, November 28, 2012

Holiday Recipes: Chocolate Bailey’s Truffles

Sometimes it is a little more fun to make your holiday gifts.  Truffles work perfect.  Wait until you taste them!
Chocolate Bailey’s Truffles

1/2 pound good bittersweet chocolate
1/2 pound good semisweet chocolate
1 cup heavy cream
2 tablespoons Bailey’s, optional
1/2 teaspoon good vanilla extract
Cocoa powder

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

Bring cream to a small saucepan over the stove until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Bailey’s, if using, and vanilla. Refrigerate until firm.

Scoop out balls of chocolate. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in cocoa powder. These will keep refrigerated for weeks, but serve at room temperature.

Photo by Kristen Finn

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