Baileys Truffles

Directions

Put your chocolate into a medium or large bowl.  If you’re using chips, just pour them in but if you’re using bars break them into small pieces.

Add the butter to the bowl as well.

In a small saucepan, heat the whipping cream on medium until it starts bubbling on the edges (you don’t want it to get to a full boil, so watch it).

Once the whipping cream is heated, pour it over the chocolate and butter and let it sit for a minute so that the hot cream can start melting the chocolate. 

Once it does, whisk everything together until the mixture is smooth.  I actually couldn’t get all my chocolate to melt, so I put the bowl into the microwave for a bit, but at 20% power – not to boil or cook it, just to get the chocolate to completely melt when I stirred it.

Then, add in your vanilla and your Baileys and whisk again until everything is well combined.

Lightly cover the bowl and put it in the fridge to set.  This will take a few hours – you may want to do yours overnight, which is what I did.

Once it’s set, put your sprinkles into a bowl and take the bowl of chocolate out of the fridge.

Roll up tablespoon-sized balls of chocolate in your hands, and then roll the balls in the sprinkles, making sure each one is covered.

Note – you’ll want to move quickly here, while the chocolate is still firm.  If you find it starts to stick to your hands too much, return the bowl to the fridge to harden again.  And absolutely wash your hands.

Move each completed ball to a baking sheet lined with parchment or wax paper and move the whole sheet to the fridge to let the balls set completely. 

Once they are set you can store them into a plastic Ziploc bag until you’re ready to enjoy them!

Depending on how big you roll them, this makes about 25-30 delicious, decadent Baileys truffles!