Baileys Chocolate Truffle

Ben Spalding

Ben Spalding

11th January 2011

Baileys Chocolate Truffle

Baileys Chocolate Truffle

Ingredients

  • 800g vahlrohna milk chocolate
  • 200g 70% vahlrona chocolate
  • 400g double cream
  • 70g glucose
  • 125g baileys

Method

Boil cream, baileys and glucose
Melt chocolate in microwave
Add chocolate to cream and whisk well
Pour into a cling filmed lined tray and set for 12 hours
Take required amount and roll into desired shape, then roll in nuts/chopped chocolate
Keeps in the fridge for up to 10 days