White Chocolate Baileys Truffles

Makes: 30-35 truffles

1 hour + 3-4 hours setting time for ganache

 What You’ll Need:

  • 200g Double cream
  • 200g 70% Dark chocolate
  • 25g Butter (room temperature)
  • 65g Baileys Original [1 unit]
  • 300g White chocolate
  • Edible flowers – for example dried marigolds
  • Gold leaf or edible gold glitter

 What To Do:

  • Finely chop the dark chocolate with a serrated knife and place in a bowl
  • In a saucepan, bring the cream to the boil, pour over the chocolate, add in the butter and stir until completely melted
  • Once the ganache has cooled but is still liquid, stir in the Baileys Original
  • Cover the bowl and allow to set in a cool place for 3 – 4 hours
  • Line a baking tray with a piece of baking parchment
  • With a teaspoon, scoop 30 – 35 equal pieces of ganache and place them on to the tray
  • Between the palms of your hands roll each piece of ganache into a ball
  • Refrigerate the truffles and allow to set for half an hour
  • Finely chop the white chocolate
  • In a medium stainless steel bowl melt two thirds of the chocolate over a sauce pan of barely simmering water
  • Once the chocolate has melted take off the heat and add the remaining third
  • Cover a baking tray with greaseproof paper
  • Once the chocolate has melted start dipping the truffles
  • Using a fork dip the truffle in the chocolate, tapping off the excess and place on the tray
  • Dip a few truffles at a time, then decorate otherwise the gold and flower petals will not stick
  • Before the chocolate sets using a cocktail stick place a piece of gold leaf or dust over a little edible gold glitter followed by a few petals
  • Truffles can be kept for 7 days in an airtight container, stored in a cool dry place

Top Tips – If the white chocolate gets to thick when dipping, warm a little so it becomes fluid again.

The Treat Collective is led by highly acclaimed artisan baker to the stars, Lily Vanilli and comprises of mixologist and founder of Rita’s Missy Flynn, award-winning chocolatier Lucie Bennett, ice cream supremo Sophia Brothers and leading barista Celeste Wong. This talented troupe has been hand selected by Baileys who will join forces to deliver the ultimate collection of tasty, grown-up  treats.

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