Description
Decadent dark chocolate and hazelnut truffles with a good hit of Bailey’s… one for the adults!
Ingredients
Units
Scale
- 70g blanched hazelnuts
- 50g Marie biscuits
- 1 tbsp Dutch cocoa
- 250g dark bittersweet couverture chocolate
- 1/2 c thickened cream
- 200g condensed milk (1/2 can)
- 1/4 c Bailey's liqueur
Instructions
- Preheat the oven to 180°C/350°F. Roast the hazelnuts for 5 minutes, then set aside to cool.
- Add the roasted hazelnuts, Marie biscuits and Dutch cocoa to a food processor and blitz until finely ground.
- Microwave the dark chocolate in 30-second bursts, stirring between each, until smooth and glossy.
- Stir the cream into the melted chocolate, followed by the Baileys and condensed milk. If the chocolate begins to firm up, pop it back into the microwave for 10–20 seconds and stir until smooth again.
- Add the chocolate mixture to the biscuit and hazelnut crumb and fold everything together thoroughly. Refrigerate for at least 2 hours, or until firm enough to roll.
- Scoop out bite-sized pieces and roll them between your hands to form balls, then coat generously in Dutch cocoa.
- Transfer the truffles to an airtight container, dust with a little extra cocoa to stop them sticking together, and refrigerate until ready to eat.
Notes
- Store the truffle balls in the fridge in an airtight container for up to 5 days.
- To melt chocolate in the microwave, heat in short 20-second bursts in a microwave-safe bowl, stirring in between bursts. When 3/4 of the chocolate is melted, remove from the microwave and stir until the residual heat melts the rest of the chocolate.
- Please note that all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.
- Prep Time: 30 minutes
- Cooling Time: 2 hours 10 minutes
- Category: Sweets
- Method: No-bake
- Cuisine: Irish
Nutrition
- Serving Size: 1 truffle
- Calories: 118
- Sugar: 10.5 g
- Sodium: 22.6 mg
- Fat: 6.6 g
- Carbohydrates: 12.4 g
- Protein: 1.9 g
- Cholesterol: 9.2 mg