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Author Notes: A smooth chocolate truffle that has just a hint of Bailey's Irish Cream mixed in, coated with cocoa powder, makes for a warm and wonderful bite-sized dessert that you can just pop into your mouth! —Katie Bem
- 0.25 cups Heavy Cream
- 1 tablespoon Corn Syrup
- 0.75 cups Dark Chocolate
- 0.5 tablespoons Butter, soft
- 2 teaspoons Bailey's Irish Cream
- Cocoa Powder, as needed
- Put the chocolate in a heat proof bowl.
- In a small pot, pour in the heavy cream and corn syrup, and place on the stove.
- Turn the burner on medium to heat up the cream/corn syrup mixture.
- Once this comes to a boil (it will begin to rapidly rise in the pot), pour over the chocolate.
- Let this sit for about a minute to let the chocolate melt a bit.
- Now, using a spatula or wooden spoon, begin to stir in small circles, allowing the chocolate to fully melt.
- Once you have a homogenous mixture, add in the softened butter and stir, making sure that it is entirely incorporated--you now have a ganache!
- Now add in the Baileys and stir.
- Cover the bowl with plastic wrap and let this all sit for about 20-30 minutes, allowing the ganache you have made to firm up a little.
- Now comes the fun part, you get to table your ganache!
- This works best on a marble countertop because of its cool temperature. If you do not have one, wood, metal, whatever your beautiful kitchen has for table/counter space, is perfectly fine!
- Pour the ganache onto the (clean) countertop. Using a spatula, or an offset spatula, spread it in a thin layer. This agitates the fat crystals in your chocolate, which leads to it setting more firmly and having a smoother bite.
- Now you want to put all of that ganache into a pile again, which is most easily done with a bench scraper, but using any flat tool you have works just as well (knife, rubber spatula).
- You will want to do this about 3 times, until you have noticed that your soft ganache has stiffened. You can tell it is ready when you can pile up the ganache, put your offset spatula/knife into it and it feels like you are dipping into a jar of peanut butter.
- Next, you want to transfer your tabled ganache into a piping bag fixed with a round tip to begin making your truffles.
- *Note* This is where always having cold hands (like me!) is a great thing. If your hands are too warm, it will begin to melt the chocolate, making for a gooey mess. Wrapping a towel/paper towels around the piping bag will help in preventing the chocolate from melting.
- Now, pipe your truffles onto a piece of parchment paper. The size is really up to you. I pipe mine to be 6-7 grams, which ends up being around 1" in diameter after they are rolled.
- Once you have finished piping all of the ganache, let the truffles sit for at least 20 minutes to firm up. They can also be put onto a sheet pan and wrapped in plastic wrap if you would like to store them overnight to finish the following day.
- When you are ready to coat them in cocoa powder, roll each truffle into a ball.
- Once they have all been rolled, put about 4 or 5 of them into a sifter, add cocoa powder and sift to cover them.
- Continue to do this until you have finished with all of your truffles.
- Bon Appétit!