Happy Holidays!
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.
amerrierworld.com 
snooky doodle
/ December 26, 2008these truffles look delicious and so nice
Dad
/ December 28, 2008Thanks muchly for your recipes, KC.
We very much enjoyed everything you provided over Christmas – especially your little truffles (and the Scrabble).
The Baileys truffles would have been scrumptious had they lasted.
Dad
amerrierworld
/ December 29, 2008Thanks, snooky doodle – they certainly didn’t last for very long (as my Dad says!).
Hello, Dad – you could always ask Mum where she keeps her pots and pans and make yourself up a batch 😉 . Thanks for a lovely break (for us, anyway … you’ll be able to relax now our rabble have left!).
Mallika
/ December 30, 2008They look so professional. I would love one right now. Have a brilliant New Year.
amerrierworld
/ December 30, 2008And you too, Mallika 🙂 .
Gennie
/ January 1, 2009These were the BEST TRUFFLES EVER.
I have deemed it a suitable revision-evasion activity to make them tomorrow and post them (or the few that I manage not to eat in the process of making, anyway) to my friend in Scotland for her birthday. Hopefully they will be as good as yours! Thanks for the recipe, and happy new year!
Melinda
/ January 2, 2009I have never attempted to make my own Bailey truffles! I must try your recipe out. I bought loads of the commercial variety but yours look much more special. (I personally love Bailey Truffles and could sit in the corner and eat a whole box!)
Charlotte
/ June 16, 2012Eureka! That’s so sensible – to invert the foil petitfour cases! I made truffles for Christmas last year and served them in those very cases, but was rather miffed when I noticed that the shiny, Christmassy colours of the cases were basically lost when you looked down on the plate of truffles.
Well, problem solved for next time!