Someday last week, FP featured a recipe for Baileys & White Chocolate Truffles, and I couldn’t resist the temptation. I just had to make them for myself; well, and my man because he loves sweet things.
For the most part, I did follow the original recipe since I have never made truffles before, but I did change a couple things.
What you’ll need
16 oz. (1 lb) good quality white chocolate
12 oz. good quality bittersweet chocolate
1/4 cup heavy cream
1/4 cup Baileys
1 tsp. vanilla
a double boiler for melting the chocolates
a baking sheet lined with wax paper
a spoon (or fork) for dipping the truffles
Over simmering water (setting the heat to low-medium should suffice), melt the white chocolate.
Once the white chocolate melts, add the heavy cream, Baileys, and vanilla. Stir to combine. At first, the white chocolate may seem a little reluctant to absorb these new ingredients, but just keep stirring over the heat until an beautiful smelling melted mass is achieved. Remove from heat, let cool a little. Then cover and refrigerate overnight.
The next day, the fun really begins. Take the white chocolate Baileys mixture out of the fridge and let it sit for about 5 minutes. You’ll want it to be slightly softened so that you can easily roll the chocolate into balls. For this, I used a regular-sized spoon (because my plastic tablespoon wasn’t strong enough), which means I did end up with different sized balls, but oh well.
Place each ball on the wax paper lined baking sheet. Once you have filled the baking sheet, place it in the freezer for 15 minutes. Now, start melting the bittersweet chocolate in the double boiler. You may notice that the original recipe only called for 8 oz. of bittersweet, but I found that wasn’t enough, so I recommend 12 oz. Increasing the amount of bittersweet chocolate will also even out any ounces lost to licked fingers.
Once melted, remove from heat (but don’t get rid of that water just yet) and take your truffles out of the freezer. Using a fork or spoon (if you have actual dipping tools, use those), dip each truffle in the melted chocolate until it is completely covered. Sometimes (especially when I started running out of dipping chocolate), I found it easier just to roll the truffle around and drizzle more chocolate on top of it. About half way through this process, I had to remelt the chocolate because the coldness of the truffles made it harden a little.
Once you’ve finished dipping all of the truffles and you have some chocolate left over, then try dipping the truffles again once they’ve hardened a little bit. That just might give you a thicker shell. I haven’t actually tried it, but just a thought I had.
These are delicious! I am very impressed by this recipe. But, don’t worry, as tasty as they are, it’s not possible to eat more than two (maybe three) at a time because they are rich in flavor.
Also, the potential flavor combinations are just endless: raspberry white chocolate, peppermint white chocolate, Baileys-Kahula white chocolate (for those of you who like coffee), raspberry dark chocolate dipped in white chocolate even, and much more. I know I will be making these again in the future.
Have you ever made truffles?