Irish Cream Liquor Chocolate Truffles
Watch Clodagh Make This Here
Makes 40 Truffles
INGREDIENTS:
450g dark chocolate, chopped
250ml heavy cream
60ml Irish Cream Liquor
Sifted cocoa powder
15g dried cranberries, finely chopped
15g coconut flakes, finely chopped
25g pecans, finely chopped
METHOD:
1. Place the heavy cream in a saucepan and simmer over medium heat. Then pour the hot cream all at once over the chocolate, cover, and let sit for about 3 minutes. Using a rubber spatula or wooden spoon stir gently until the mixture is smooth and thoroughly blended.
2. Stir in the cream liquor. Cool to room temperature, stirring occasionally, then refrigerate for 3-4 hours until the ganache is thick and quite stiff.
3. Line a baking sheet with wax or parchment paper. Measure out the ganache in a dessertspoon and quickly roll between your palms to form chocolate balls.
4. Place the three different coating ingredients into bowls. Dip the chocolate balls into the various bowls, to create three different delicious chocolate truffles.
5. Place the truffles on the lined baking sheet and refrigerate. Remove from the fridge an hour before you serve.
