PS – Gennie, these are the truffles you enjoyed at the weekend, only I had run out of white chocolate by that time and used milk chocolate instead as a coating. These white-chocolate versions went to the girls’ teachers at the end of term.
Baileys Chocolate Truffles (adapted from Good Housekeeping)
175 g (6 oz) plain chocolate – 50% cocoa solids
150 ml (5 fl oz) double cream
25 g (1 oz) unsalted butter
2 tbsp Baileys Irish Cream
1 tbsp crème fraîche
300 g (10 1/2 oz) Green and Black’s White Chocolate
Break the plain chocolate into small pieces and whizz until very fine in a food processor.
Heat the cream, butter and Baileys in a saucepan until just boiling. With the food processor turned on, pour the hot cream mixture in a steady stream onto the chocolate pieces. Continue processing until the chocolate and cream are smooth and evenly blended.
Scrape into a bowl and add the crème fraîche. Stir to combine thoroughly.
Allow the mixture to cool, then cover with clingfilm and refrigerate overnight.
When the chocolate mixture has thickened, use a teaspoon to shape it into smallish balls. Place the chocolate balls in the freezer for 10 to 20 minutes.
Meanwhile, melt the white chocolate in a pyrex bowl over a saucepan of barely-simmering water (don’t fill the saucepan so full that the water touches the bottom of the bowl). Stir slowly while the chocolate melts. Remove from the saucepan once the chocolate is becoming runny and allow the remaining chunks to melt in the residual heat.
Place one of the chocolate balls on a fork. Lower into the bowl and use a second fork to scoop the melted white chocolate over the ball. Lift the ball on the fork out of the bowl and scrape underneath with the second fork to remove any excess chocolate. Use the second fork to push the covered truffle onto a baking sheet lined with parchment.
Repeat until all of the chocolate balls are coated in white chocolate. Leave until the coating hardens, then break off any stray strands of chocolate from around the base of each truffle.