Ingredients Jump to Instructions ↓

  1. 270 g 66% dark chocolate , broken into small chunks

  2. 150 g unsalted butter

  3. 150 ml double cream

  4. 100 ml hazelnut flavour Irish cream liqueur

  5. 250 g dark chocolate , (min 66% cocoa)

  6. 250 g cocoa powder

Instructions Jump to Ingredients ↑

  1. Chocolate truffles Method 1. Fill a saucepan with water, place a heatproof bowl inside (large enough so it rests on the rim of the pan) and bring it to a simmer.

  2. Put the chocolate and butter into the heatproof bowl and melt them both, slowly. Do not stir, as this can cause lumps.

  3. When the mixture is smooth, take the saucepan off the heat and carefully remove the bowl, making sure no water splashes into the chocolate. Whisk in the double cream and Irish cream.

  4. Put the bowl straight into the fridge and leave there for 2 hours.

  5. When ready, use a melon-baller to scoop out the truffles – they should form the shape of a ball. Place them on a plate and leave to cool in the fridge for half an hour.

  6. For the dip: When you’re ready to serve, melt the chocolate in the same way as before, dip each truffle into the melted chocolate and then roll in cocoa powder.


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