Rich, boozy and indulgent…. perfect for the festive period! These truffles are so easy to make, they can easily become a part of your annual Christmas routine.
300ml double cream
300g dark chocolate
35g desiccated coconut, toasted
250g chocolate sprinkles
Gently heat the cream and butter in a pan, until the butter has melted and the cream is simmering.
Break the chocolate into squares into a bowl. Pour the hot cream and butter mixture over the chocolate until it melts and the chocolate goes smooth and glossy.
Add the coconut, then Baileys and stir well. Leave the mixture in the fridge until it’s set (for a couple of hours at least).
Using a spoon or an melon baller scoop off balls of the mixture. I usually use gloves as this part gets messy. I try not to roll them in the hands too much, otherwise they melt.
Tip the sprinkles onto a plate and roll the balls into the sprinkles until they are coated.
Chill in the fridge until you want to eat them. An easy, indulgent, after meal treat, that won’t last very long! This recipe made about 40 truffles.
Char’s tip: Some people prefer the truffle centres to be smooth, so leave out the coconut. Also use milk or white chocolate sprinkles if you want them to look even more eye catching!
Also try our Baileys & Coffee Panna Cotta.