Indulgent (but simple) Bailey's chocolate truffles

These chocolates are so simple and make such a great gift for chocolate (and Bailey's) lovers. I made them as a thank you present for my Mother-in-law, post-Christmas dinner petit fours and as a pressie for my chocolate-loving husband.

The great thing about these truffles is that they are so adaptable - replace the Bailey's with rum, whisky or a spirit of your choice, substitute the dark chocolate with white, replace the dusted cocoa powder with grated white chocolate, crushed hazelnuts or dip in chocolate for a hard solid shell. I think the vibrant green of crushed pistachios could look particularly dazzling too.

Makes around 30 truffles
5oz (150g) good quality dark chocolate 
5 fl oz thick double cream
1 oz (25g) unsalted butter
2 tbsp Bailey's 
1 tbsp Greek yoghurt 
Cocoa powder (not drinking chocolate!) for dusting 

Break the chocolate into small pieces and grind in a food processor until it resembles a fine powder.Then put the cream, butter and Bailey's into a small saucepan an bring to simmering point. Once melted, add the liquid to the chocolate - with the food processor turned on - until you have a smooth, blended mixture. Mix in the Greek yoghurt and transfer to a bowl to cool. Put in the fridge to set overnight. (p.s. make sure you leave some mixture out of the fridge - chef's perks).


The next day, dust your hands with cocoa powder and roll the mixture into balls, rolling in cocoa powder when finished. Place the truffles in mini paper cases (he kind you buy in the supermarket for miniature cupcakes) and place in a pretty box.


TIP: One thing to note with these truffles is that it can become quite messy, especially if you have warm hands. I always run my hands under the cold tap before starting (and as I go along) to keep the chocolate as cool as possible.