Easy Baileys Truffles Food

EASY CHOCOLATE TRUFFLES

Steps:

• 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
• Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
• When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.

EASY CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.

BAILEYS MUDSLIDE TRUFFLE RECIPE - TRUFFLES MADE WITH BAILEY'S IRISH CREAM

Steps:

• Place the vanilla wafers in a food processor and pulse until they form crumbs. I used most of a box of low fat vanilla wafers but not quite all.
• Place the crumbs in a mixing bowl and add the confectioner's sugar. Whisk until they are thoroughly combined.
• Pour in the Kahlua and Bailey's Irish cream and mix well using your hands. The mixture will be quite sticky.
• Use a small cookie scoop and form the mixture into balls on a silicone lined baking mat. (I found that it works best if I washed my hands after every 5 or 6 balls, so it wasn't too sticky.)
• I got 33 balls out of my mixture - about 1" in size.
• Place the cookie sheet in the freezer for 1/2 hour to harden.
• Place the dark chocolate chips in a microwave safe bowl with 1 tsp of coconut oil.
• Cook in 30 second increments, stirring often, until the chocolate has melted.
• Set up some bowls with your toppings. Dip the balls into the chocolate mixture, letting the excess drip off between each ball. (A candy dipping tool helps!)
• After you dip about 4 or 5 balls, add the decorations. They'll stick best if the chocolate is still soft.
• Once the balls are all dipped and coated, place in the fridge to allow the chocolate to set.
• Enjoy!

IRISH CREAM TRUFFLES

Steps:

• Add the chopped chocolate and the butter to a large mixing bowl.
• In a small saucepan, heat the heavy cream until it just begins to simmer then pour over the top of the chocolate and butter and let sit, unstirred, for 5 minutes.
• Whisk everything together until thick and dark brown then add in the Irish Cream and whisk to combine.
• Cover and refrigerate the mixture for 6 to 8 hours, preferable overnight.
• Portion the mixture out onto a parchment-lined cookies sheet in 2 teaspoons portions and refrigerate for 30 minutes.
• Roll the portions into balls with your palms then dip them in the coating of choice and enjoy.
• Store in the refrigerator for up to 1 week.

BAILEYS IRISH CREAM TRUFFLES

Steps:

• Melt chocolate, Baileys and heavy cream together over very low heat.
• Whisk in yolks, one at a time; mixture will thicken.
• Whisk in butter.
• Refrigerate overnight, or until firm.
• With spoon make small balls.
• Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.

EASY BAILEYS TRUFFLES

Steps:

• Melt 1 Lb milk chocoate in top of double boiler over hot water (or in Microwave).
• Stir until evenly melted.
• Add the can of frosting and the Baileys or flavoring/extract.
• Blend well, mixture may start to thicken.
• Chill in refrigerator for several hours or overnight.
• Use spoon or melon baller to scoop mixture in to hand.
• For dipping chocolate, I buy white chocolate bark but you can use white chocolate chips, candy melts, or just roll them in coconut, cocoa powder, mini choc chips, sprinkles, etc.
• Melt the bark or white chocolate according to pkg instructions.
• Dip each ball in white chocolate to coat.
• We drizzle a tiny"design" of dark chocolate over the top of the truffles to make them pretty.