Noel's Irish Cream Truffles
Ingredients:
10 oz (2 cups) - Semisweet chocolate wafers
40z (1/2 cup) - Heavy cream
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1.5 oz (3 tablespoons) - Unsalted butter
1 oz (3tablespoons) - Baileys Irish
Cream*
Instructions:
1)
Measure out chocolate and place in a medium sized microwave safe bowl.
2) Heat up creme on stove in a sauce pot until
just before a boil. Once you see bubbles coming up from the creme take off the heat.
3) Add the hot creme directly
to the chocolate. Let sit for 2 minutes and then whisk together. If the chocolate does not fully melt then put
bowl of chocolate and cream in the microwave for 15 seconds at a time, stiring inbetween, until chocolate is fully melted.
4) Add room temperature unsalted but to the "Ganache"(chocolate and cream mixture) and stir until it is melted
in and incorporated to the ganache.
5) Add the Bailey's Irish Cream to the Ganache and whisk together. Let cool
in refridgerator with plastic wrap over the ganache.
*If you do not want to use alcohol then you can replace this
with an extract or even different flavors like orange zest or mint leaves. If you want to infuse orange or mint
into the ganache then add that to the cream and heat it with the cream. This will infused the flavor into the cream.
Remove orange zest or mint leaves before pooring into chocolate.
6)
Once ganache is fully cooled and hardened take a small ice cream scooper or melon baller and scoop out your truffles.
7)
Once scooped out then put back in the fridge to cool again. After 20 minutes take out the truffle scoops and hand roll
them to make them round.
8) Lastly, melt a small(very small) bowl of chocolate and put cocoa powder in another small
bowl.
9) Put some chocolate on your fingers and
place the truffle center in your hand to coat the truffle ever so slightly with chocolate. Then drop the truffle center into
the cocoa powder and roll around to coat. Set aside to cool.
