Baileys Cream Truffles

Robbie McCubbin

Robbie McCubbin

6th January 2011
Robbie McCubbin

Baileys Cream Truffles

This will make approx 25 truffles


  • 50g caster sugar
  • 2 egg yolks
  • 75ml cream
  • 125g good quality Dark Chocolate 70%
  • 2 Tb .sp Baileys
  • cocoa powder for dusting


1. whisk eggs & sugar together.
2.Place over bain marie & stir until mixture coats the back of a spoon
3 Bring cream to boil, pour over chocolate & stir until chocolate is melted, then mix with eggs.
4. Add the baileys & allow to cool.
5.Once mixture is cool, place in freezer for @30 mins
6. When set roll teaspoonfuls of the mixture in to ball shapes & lightly dust with the cocoa powder.

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