Method
- Step 1: Place chopped dark chocolate in medium heatproof bowl. In small saucepan, heat heavy cream over medium heat just until it begins to simmer with small bubbles forming around edges (don't let it boil). Immediately pour hot cream over chopped chocolate and let sit undisturbed for 2 minutes to allow chocolate to soften.Step 2: After 2 minutes, whisk chocolate and cream together starting from center and working outward in small circles until mixture is completely smooth, glossy, and homogenous with no visible chocolate pieces remaining. Whisk in Baileys Irish Cream, softened butter, and vanilla extract until fully incorporated and ganache looks silky.Step 3: Cover bowl with plastic wrap pressing it directly onto surface of ganache to prevent skin from forming. Refrigerate for 2-3 hours until ganache is firm enough to scoop and roll—it should feel like slightly softened butter, firm but not rock-hard. Test by pressing gently with finger; it should hold indentation without being liquid or mushy.Step 4: Line baking sheet with parchment paper. Using small cookie scoop or spoon, scoop ganache into portions about 1 tablespoon each. Quickly roll each portion between your cold palms into smooth balls, working fast before body heat melts ganache. Place formed truffles on prepared baking sheet and refrigerate for 30 minutes until very firm.Step 5: Melt white chocolate in microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth (about 90 seconds total). Let melted chocolate cool for 2-3 minutes—it should feel warm but not hot to touch. If chocolate is too hot, it will melt ganache centers; if too cool, it will be too thick for smooth coating.Step 6: Working with one truffle at a time, drop chilled ganache ball into melted white chocolate. Use fork to roll truffle around until completely coated, then lift out letting excess chocolate drip back into bowl. Tap fork gently against bowl edge to remove more excess, then slide truffle onto clean parchment-lined baking sheet using toothpick to help release if needed.Step 7: Repeat coating process with all truffles. Melt 2 oz dark chocolate in microwave until smooth, then transfer to small piping bag or zip-top bag with tiny corner snipped off. Drizzle dark chocolate over white-coated truffles in decorative lines, then immediately sprinkle some truffles with chocolate shavings before chocolate sets (work quickly—chocolate sets in 2-3 minutes). Refrigerate coated truffles for 15-20 minutes to set chocolate completely before serving. Store truffles in airtight container in refrigerator for up to 2 weeks, removing 10-15 minutes before serving for best texture.
Notes
Nutrition Facts (per truffle): Carbs: 14g | Protein: 2g | Fat: 8g