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
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Ingredients
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0.25 cups
Heavy Cream
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1 tablespoon
Corn Syrup
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0.75 cups
Dark Chocolate
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0.5 tablespoons
Butter, soft
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2 teaspoons
Bailey's Irish Cream
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Cocoa Powder, as needed
Directions
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Put the chocolate in a heat proof bowl.
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In a small pot, pour in the heavy cream and corn syrup, and place on the stove.
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Turn the burner on medium to heat up the cream/corn syrup mixture.
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Once this comes to a boil (it will begin to rapidly rise in the pot), pour over the chocolate.
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Let this sit for about a minute to let the chocolate melt a bit.
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Now, using a spatula or wooden spoon, begin to stir in small circles, allowing the chocolate to fully melt.
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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!
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Now add in the Baileys and stir.
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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.
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Now comes the fun part, you get to table your ganache!
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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!
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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.
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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).
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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.
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Next, you want to transfer your tabled ganache into a piping bag fixed with a round tip to begin making your truffles.
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*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.
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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.
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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.
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When you are ready to coat them in cocoa powder, roll each truffle into a ball.
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Once they have all been rolled, put about 4 or 5 of them into a sifter, add cocoa powder and sift to cover them.
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Continue to do this until you have finished with all of your truffles.
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Bon Appétit!
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