- 1 cup (60% or higher) dark chocolate
- 1/2 cup heavy cram
- 3 tbsp Irish cream
- about 1/4 cup high quality cocoa powder, for rolling
1. Chop the chocolate into 1/2 inch pieces. Add it to a medium size bowl.
2. Ina saucepan over medium heat, bring the heavy cream and Irish cream just to a boil, and then remove from the heat. This will take no more than 5 mins.
3. Pour the cream over the chocolate. Give it 2 mins. to melt, then stir vigourosly to make sure the cream and chocolate are thoroughly blended. Let the mixture cool. Cover with plastic wrap and let sit in the fridge 2 hrs. or until firm.. If you cannot make the truffles immediately, the mixture will keep, covered, in the fridge up to 1 week.
4. When ready to make the truffles, line a baking sheet with parchment paper. The chocolate will melt in your hands as you go, so work fast and prepare to get dirty. Place the cocoa powder on a large plate and reserve.
5. Drag a small warmed tsp (dipped into hot water and then dried) through the truffle mixture to pick up about 2 tsps' worth. Using our hands, press and pinch each spoonful into tiny irregular shaped balls and place on the baking sheet. Don't worry about making them perfect.
6. When all the balls are formed, place the baking sheet in the fridge for 1 hrs or the freezer for 10 mins. until firm.
7. Roll the truffles in the cocoa to coat lightly. Package your truffles up as a gift, or store them in an airtight container in the fridge up to 1 week.