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Milk Chocolate Baily's Truffle Recipe

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This recipe for Milk Chocolate Baily's Truffle, by , is from Recipes of Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. milk chocolate, cut into small pieces
cup Baily's Irish cream
cup heavy cream
6 tbsps. unsalted butter, cut into small bits

Directions:
Directions:
Truffle base:
Melt chocolate in heatproof bowl set over simmering water. When chocolate is almost melted, turn off heat and let stand until completely melted. In a small saucepan, bring Baily's and cream just to a simmer. Set melted chocolate on side of stove and whisk the alcohol mixture until just combined. Place the small bits of butter around the chocolate mixture and let melt. When completely melted, stir to incorporate. Pour mixture into a shallow pan, giving you a 1" layer of chocolate. Refrigerate or freeze until very firm. Form the truffles. Have a small bowl of very hot water ready and replace the water as it cools down. Line a large baking tray with parchment paper. Remove truffle base from the refrigerator. Before scooping out a ball of chocolate, dip the melon baller into hot water, shaking to remove any excess water. Scoop out a truffle, tapping the melon baller on a firm surface to release the truffle. Quickly roll between the palms of your hands and place on the prepared baking tray. You will have to wash your hands in cool water often to prevent the chocolate from sticking to your hands. Repeat this procedure until all the balls have been scooped and rolled. If the truffle begins to soften too much, refrigerate or freeze until firm and then continue to scoop out truffles. Place in a covered container and refrigerate or freeze until needed.

 

 

 

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