Irish Cream Chocolate Truffles
This recipe makes 36 pieces servings
Nutritional Info |
|
|---|---|
| Per Piece: about | - |
| cal | 6969 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 6 g6g carb |
| fibre | 1 g1g fibre |
| chol | 6 mg6mg chol |
| sodium | 8 mg8mg sodium |
| potassium | 32 mg32mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 22 vit A |
- Preparation time: 10 minutes Chill: 3 hours
Ingredients
- 8 oz milk chocolate , chopped8 oz milk chocolate, chopped
- 4 oz bittersweet chocolate , chopped4 oz bittersweet chocolate, chopped
- 1/3 cup whipping cream 1/3 cup whipping cream
- 2 tbsp unsalted butter 2 tbsp unsalted butter
- 1 pinch salt 1 pinch salt
- 1/4 cup Baileys Original liqueur 1/4 cup Baileys Original liqueur
- 1/3 cup cocoa powder , sifted1/3 cup cocoa powder, sifted
Preparation
In saucepan, heat together cream, butter and salt until boiling. Pour over chocolate; process until smooth. Add Baileys; process to combine. Scrape into shallow container; cover and chill until firm, about 2 hours.
Using melon baller or teaspoon, drop by heaping 1 tsp (5 mL) onto waxed paper–lined baking sheets to make 36 pieces, gently rolling each to round off. Refrigerate until firm, about 1 hour. Roll in cocoa.
Source : Canadian Living Magazine: February 2011
- Keywords : Dessert; Chocolate; Cream; Butter; Cocoa; Boil; Refrigerate/Chill; 100 calories;







