- 150 ml double cream
- 225g plain chocolate, broken up
- 25g butter
- 4 tbsp Irish cream
- 100g white chocolate, broken up
- 100g milk chocolate, broken up
- Heat the cream in a saucepan over low heat, but do not let it boil.
- Turn off heat and pour in chocolate and butter. Stir until smooth. Stir in Irish cream.
- Pour mixture into a bowl, cover with cling film and chill in the fridge for 2 hours until firm.
- Line a baking tray with greaseproof paper. Take teaspoons of the mixture, roll into small balls and place on baking tray. Chill for 30 minutes.
- Melt milk and white chocolate in different bowls (microwave will do) and leave to cool a little.
- Using a cocktail stick, dip the truffles in either of the chocolates to coat and leave to set on the greaseproof paper in the fridge.
This recipe takes a little time, but is so worth it.
These are so easy to make for the end of a dinner party as you can make them any time before and keep for up to a week in the fridge.