4 oz unsalted butter
2 tbsp. granulated sugar
½ cup whipping cream
8 oz. semisweet chocolate chips
1/2 cup Bailey’s Irish cream
4 oz. finely chopped white chocolate
12 finely crushed Oreo cookies
½ cup finely crushed walnuts
4 oz. Unsweetened coco powder
Basic Truffle Preparation
Combine the cream, sugar ,and butter in a medium sauce pan over medium heat. As the butter melts, stir the mixture to incorporate completely. Bring the mixture to a slow boil and immediately remove the pan from the heat.
Add the chocolate slowly as you stir to combine. Continue to stir until the mixture is smooth and silky. Do not place the pan back on the heat, as the chocolate will seize or scorch. Now, stir in the Bailey’s Irish cream slowly. Continue to stir until completely incorporated. Move the mixture to a metal or glass bowl and refrigerate, uncovered, 4-6 hours. Over night is best!
Basic Truffle Completion
Remove the chilled mixture from the refrigerator and using a 1 ounce cookie scoop or tea spoon, place a level scoop full in the palm of your hand. (It is suggested that you use powder free food handling gloves to insure proper sanitary controls and hand protection.) Roll the mixture in your hands into a ball and then roll same in one of the above referenced toppings. Immediately place the completed truffle in an air tight storage container. It is suggested that you line the container with parchment, and also, separate the layers with same. Seal the container and return it to the refrigerator for storage. When serving, I like to serve an assortment in a martini glass sprigged with fresh mint.
Yield:6-8 servings (24 truffles)
Prep time:20 minutes active, 4-6 hours passive
Cook time:12 minutes
