double cream 300ml,
(divided into 200ml and 100ml measurements)
unsalted butter 35g
Baileys 2 tbsp
vanilla extract 1 tsp
cocoa powder to coat
chopped almonds to coat
Chop both types of chocolate into small pieces and put into two separate bowls.
Put 200ml of the cream into one small pan and 100ml into another. Add 25g of butter to the 200ml and 10g of butter to the 100ml. Heat both pans gently until the butter melts and the creams reach simmering point. Pour the 200ml onto the dark chocolate and the 100ml onto the white chocolate.
Stir the chocolates into the creams until smooth. Stir 1 tbsp of Baileys and ½ tsp vanilla into each mixture. Chill for 4 hours or overnight if possible.
To make the truffles, dip a melon baller (or teaspoon) in hot water and scoop out a small ball of the truffle mix. Put the ball on a tray lined with baking paper and repeat, dipping the baller into the water each time to keep it warm so the mixture slides off easily.
Put the cocoa powder and chopped almonds into separate bowls. Drop the dark truffles into the cocoa one by one and roll until they are completely coated. Do the same with the white truffles and the almonds, pushing them in, if needed, to stick.
Put the chocolate truffles on a clean sheet of baking paper in an airtight container and keep them chilled until ready to serve. They will keep for 4-5 days in the fridge.
*This recipe is gluten-free according to industry standards