I stumbled on this recipe by getting another recipe wrong... but, turns out, damn, its good!
Melting Centre Chocolate Baileys Truffles
150g Green and Black's white chocolate
150g Green and Black's 75% cocoa solids dark chocolate
150ml thick double cream
25g unsalted butter
4 tablespoons baileys
1 tablespoon greek yoghurt
2 tablespoons cocoa powder
2 tablespoons icing sugar
1. Break the white chocolate up into the bowl of a food processor and grind until it looks like granulated sugar.
2. Place the cream, butter and baileys into a saucepan and heat gently until it's just at simmering point.
3. With the motor running, slowing pour the liquid mixture over the chocolate in the food processor and blend until smooth.
4. Pour the liquid truffle mix into a bowl, cover and put in the fridge overnight.
5. Next day you will find the mixture is more solid, though it will still be pretty soft and gooey.
6. Sieve the cocoa powder and icing sugar together into a bowl.
7. Now take teaspoons of the chocolate mixture and drop into the cocoa powder. Quickly, with hands well dusted in the cocoa powder, form rough balls of truffle mix and place on a plate. As soon as you have a plateful, transfer to the freezer, which will firm the mixture up a little.
8. While the balls are in the freezer, melt the dark chocolate in a bowl over a pan of boiling water. Take the chocolate off the heat as soon as the lumps have disappeared (if it overheats it will turn granular)
9. Now take the truffles out of the freezer and drop, one by one, into the melted chocolate. Working quickly so the truffle mix doesn't melt, roll in the melted chocolate using a fork to move them around and lift them out, and place back on the plate.
10. Dust with the remaining cocoa powder mix. Then transfer the plate of chocolates into the fridge until the outer layer has firmed up.
When you bite into these truffles, the white chocolate centre just melts on your tongue. They make a great prezzie. Just make sure you keep some for yourself!
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