Of course, the quality of the chocolate is key to a decadent truffle or fondue, since it's the primary ingredient. Callebaut, Guittard and Valrhona are three brands that always rate high in taste, but may be difficult to locate at your local store. In a pinch I find that Ghiradelli or Lindt work just as well. I prefer to use bittersweet chocolate, since it has a richer taste and pairs especially well with liqueurs in recipes that call for the two.
Baileys Irish Creme Chocolate Truffles
Adapted from the Food Network
- 1 pound bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 1/4 cup of Baileys Irish Creme (I used the mint variety)
- 1/4 to 1/2 cup unsweetened cocoa, confectioners' sugar, sweetened ground chocolate, or finely chopped nuts
Line a baking sheet with waxed or parchment paper. Use 2 spoons to drop small mounds/balls of chocolate, about 1/2 to 1-inch high on the paper (depending on the size you want). Then chill your hands under a faucet of running cold water or by using an ice bath. Roll each chocolate mound between your open palms to make smooth round balls.
Pour the cocoa or coating of choice into a cake pan or on a plate. Roll the truffles in the coating or use a clean spoon to pour the coating on the truffles. Repeat with all the truffles. Refrigerate until ready to serve.
Makes approximately 24 large truffles.