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Issue 11 - Baileys Chocolate Truffles

Chocolate has been a delicacy for over fifteen hundred years, traced back as far as the ancient Aztecs. However, it was not until the Victorian period that chocolate became a solid food. Before then, it was enjoyed first as a spiced drink made from ground roasted cocoa beans and chilli, and later as a sweeter drink.


100g plain chocolate
50ml double cream
14g butter
1 tbsp Baileys or another liquer

For the coating afterwards - good quality plain, milk or white chocolate.

1. Pour the cream into a saucepan and bring to the boil.

2. Break your chocolate into chunks and add to the cream, stirring until melted and thoroughly mixed.

3. Remove the pan from the heat and add the butter, stirring until smooth.

4. Add the Baileys or liquer and pour the whole mixture into a bowl.

5. Place the bowl in the fridge for around an hour until the temperature has gone down but the mixture has not set yet.

6. With an electric whisk, beat the mixture until it has lightened in both colour and texture.

7. Replace in the fridge and leave overnight.

8. Remove the bowl and with a teaspoon, take small amounts and roll them into balls. Try not to handle the mixture too much - roughly shaped truffles will look fine once they're coated.

9. Finally, roll the truffles in either cocoa powder, chopped nuts, desiccated coconut or grated chocolate. For the best results however, dip them in melted chocolate and put them on greaseproof paper in the fridge to set.

Baileys Chocolate Truffles.
Whoever thought a simple recipe could have such sophisticated results? These delicious truffles make a gorgeous present when placed in a lined gift box or cellophane-wrapped and tied with a bow.

But if you're staying in on Valentine's Day, a pile of these little delicacies will go down perfectly with a glass of wine and a good film.

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