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Category: Candy
Prep Time: Cook Time: Total Time:
2.5 ounces heavy cream
4 teaspoons Bailey’s Irish Cream
1 teaspoon Guinness beer
2 teaspoons corn syrup
6 ounces semisweet chocolate, chopped
1/2 tablespoon butter
8 ounces tempered semisweet chocolate (see note)
1/4 cup powdered sugar
2 tablespoons cocoa powder
Put cream, Bailey’s, Guinness and corn syrup in small saucepan and bring to a simmer. Pour over chopped chocolate and let it sit for 2 minutes.
Stir and add the butter. Mix until incorporated. Let sit at room temperature until it is a scoopable consistency. Scoop into tablespoon-size balls. Roll with your hands once they are firm.
Dip in tempered chocolate. After they have has solidified a bit, roll each truffle in a mix of powdered sugar and cocoa.
Editor’s note: Here is one method for tempering chocolate. Check cookbooks for other methods.
Grate or chop the desired amount of chocolate. Place 2/3 of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110 to 115 degrees.
Place the top pan of the double boiler on a towel. Cool to 95 to 100 degrees. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping. Makes 8 to 12.
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IRISH CREAM TRUFFLES
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Category: Candy
Prep Time: Cook Time: Total Time:
2.5 ounces heavy cream
4 teaspoons Bailey’s Irish Cream
1 teaspoon Guinness beer
2 teaspoons corn syrup
6 ounces semisweet chocolate, chopped
1/2 tablespoon butter
8 ounces tempered semisweet chocolate (see note)
1/4 cup powdered sugar
2 tablespoons cocoa powder
Put cream, Bailey’s, Guinness and corn syrup in small saucepan and bring to a simmer. Pour over chopped chocolate and let it sit for 2 minutes.
Stir and add the butter. Mix until incorporated. Let sit at room temperature until it is a scoopable consistency. Scoop into tablespoon-size balls. Roll with your hands once they are firm.
Dip in tempered chocolate. After they have has solidified a bit, roll each truffle in a mix of powdered sugar and cocoa.
Editor’s note: Here is one method for tempering chocolate. Check cookbooks for other methods.
Grate or chop the desired amount of chocolate. Place 2/3 of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110 to 115 degrees.
Place the top pan of the double boiler on a towel. Cool to 95 to 100 degrees. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping. Makes 8 to 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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