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- 200 ml
(7 fl oz (⅓ pint)) double cream
- 25 g
(1oz) butter
- 200 g
(7oz) 70% cocoa dark chocolate, chopped
- 100 g
(3 ½oz) milk chocolate, chopped
- 5 Tbsp.
Baileys
1/2 tsp vanilla bean paste
- 100 g
(3 ½oz) white chocolate, chopped
- 25 g
(1oz) cocoa powder
- Step 1
Gently heat the double cream in a pan until just steaming (don’t boil), remove from the heat and add butter and 100g (3 ½oz) each milk and dark chocolate. Set aside for a minute to melt, then mix until just combined.
- Step 2
Finally stir in the vanilla and Baileys until combined and smooth. Pour into baking tray, cover with cling film, cool and chill until firm – about 4hr. Take teaspoonfuls of the mixture and roll into balls, chill for 30min to firm up.
- Step 3
Meanwhile, melt the remaining chocolate in separate bowls and leave until cool, but still melted. Once the truffles are firm, spear with a cocktail stick and coat in the chocolates or roll in cocoa powder to fully coat. Transfer to a tray lined with baking parchment. Chill until set.
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Per Serving:
- Calories: 120
- Fibre: 0 g
- Total carbs: 8 g
- Sugars: 8 g
- Total fat: 9 g
- Saturated fat: 5 g
- Protein: 1 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
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