Ingredients
200g dark chocolate
200g milk chocolate
150ml double cream
28g / 2tbsp butter
5-6 tbsp you favourite cream liqueur (baileys, tia Maria, etc)
Directions
In a heatproof bowl set over simmering water, heat the cream until hot to the touch and turn off the heat. Meanwhile, chop the chocolate into small pieces. Add the chocolate and butter to the hot cream, and stir until the chocolate melts. Let the mix cool down a bit and stir in booze. Line a square tin with parchment paper and spread chocolate mix. Leave to set in the fridge for a couple of hours.
When set, cut into 1 inch square cubes. Truffles can either be dusted with cocoa powder or dipped into tempered chocolate to make a hard chocolate shell.
To make the tempered chocolate, chop the 400 grams of milk chocolate and place 3/4 of it in a small glass bowl in the microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth.
With 2 small spoons, pick up each true and cover it with tempered chocolate. (You can also use your hands to coat them.) They can look a little messy and “truffle” like. Place the truffle back on the parchment paper. Continue to coat each of the truffles until they’re all coated with milk chocolate. Allow to sit for a few minutes until the chocolate hardens. Serve at room temperature.
