Bailey's Chocolate Truffle

Yay, my first recipe! I made these as a thank you gift along with caramel and chocolate pretzels.

Ingredients:

Recipe can be double, tripled or applied in any multiple. The recipe below makes about 12 truffles.

• 150g of 50% dark chocolate (1.5 Lindt bars)
• 3 tbsp Bailey’s Irish Cream or your favourite liquer
• 1 tbsp heavy whipping cream
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• pinch of salt
• 100g of white chocolates (1 Lindt bar)

Method:
1. Break 100g of dark chocolate into a bowl

2. Add Bailey’s, cream, vanilla, salt and butter. Microwave for 30 seconds and give it a stir.

3. If the chocolate isn't melted yet, microwave for additional 10 seconds and stir again. Keep doing this in 10 second intervals until the chocolate is melted. Do not microwave for longer as chocolate will burn.

4. Cover with plastic wrap and place in fridge for 1-2 hours to set.

5. Scoop portions using a spoon to make balls with a 1.5cm diameter (approximately).

6. Place on parchment paper lined baking sheet. Cover with plastic and put into fridge to set for 1 hour.

7. Melt white chocolate in the same way as dark chocolate in step 3. Dip each truffle into the white chocolate and place back into the fridge to set for 1 hour (uncovered).

8. Melt the remaining dark chocolate and place in piping bag. Draw streaks over the truffle balls or whatever design you like. Move the decorated truffle balls while the dark chocolate is still wet to a new clean piece of parchment paper.

9. Let set for another hour in the fridge uncovered.

10. Enjoy at your own peril! Highly addictive.