UNAPOLOGETICALLY DELICIOUS

Mudslide Chocolate Truffles

Mudslide Chocolate Truffles

30 min + chilling | Serves 6
Chocolate Truffles Recipe with Bailey's® Coffee Creamer
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INGREDIENTS

DIRECTIONS

  • Half fill a saucepan with water and bring to a simmer. Next rest a heatproof bowl on top, taking care to ensure the base of the bowl doesn’t touch the water.
  • Pop the chocolate and butter in the bowl and melt at a slow pace. Don’t stir as this can cause lumps.
  • When the chocolate and butter are completely melted, take the saucepan off the heat and carefully remove the bowl. Whisk the double cream and Baileys Coffee Creamer into the chocolate mixture.
  • Pop your mixture in the fridge for 2 hours or until it’s set. Next scoop out truffle-sized balls using a melon-baller, or a teaspoon. Place the truffles on a plate and leave to chill in the fridge for another 30 minutes.
  • When ready to serve, melt the remaining 250g of dark chocolate as before. Then dip each truffle into the melted chocolate and roll in cocoa powder so they get a lovely, cocoa dusting.

A BIT OF INDULGENCE IS A VITAL PART OF LIFE. CHEERS.

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