| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 35 min |
| Yield: | 20 truffles |
Ingredients
- 1/4 cup heavy cream
- 7 ounces good white chocolate, chopped
- 2 tablespoons Baileys liqueur
- 1/2 teaspoon pure vanilla extract
- 6 ounces bittersweet or dark chocolate, chopped
Instructions
- Place the cream in a heat-proof bowl and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the Baileys and vanilla. Cover and chill for one hour or until pliable but firm enough to scoop.
- With two teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
- Melt the bittersweet chocolate in a heat-proof bowl set over a pot of simmering water.
- Drizzle the melted bittersweet chocolate over the truffles. Chill until ready to serve.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 121 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 1 g |
| Cholesterol | 6 mg |
| Sodium | 12 mg |
Reviews
delicious and so easy!
put some picture
What an easy, yummy recipe! Thanks, Ina!
This recipe was not good! My granddaughter spent 4 hrs. working with this. She is 13, followed directions exactly, and I went over recipe with her and checked behind her. The heavy creamy and white chocolate mixture would not harden enough to be able to work with it. Finally she put it in the freezer and it still would not harden enough to work with. $6.00 down the drain and we don’t recommend anyone try this recipe. Sorry Ina, we love your show and watch it daily. Love you, Jean and Natalie