Bailey's Irish Cream Chocolate Truffles

One of my favourite dark chocolates is the Lindt 70 percent. Sure, it is an acquired taste. These ones hardly have any sweet aftertaste, which is totally fine by me since I rather taste the chocolate more than anything else. So i had to use these when I made some truffles.



Since I was going to bring the truffles to the party, I decided to mix the dark chocolate with my favourite Carrefour baking chocolate which had about 52 percent cocoa content. This was to ensure that my truffles won't be too bitter.



Truffles are easy but messy to make. You'll understand when you try it yourself. Nonetheless, I persevered and with the assistance of dear JF again, I had some very beautiful truffles!



And yes they were a hit at the party. Yum yum. I like them alot myself. But I couldn't taste much of the Bailey's though. I might advise adding more to the mixture but I'm not sure if it'll affect the texture. Who knows? I know I have to make these again, with more Baileys!
__________________________________________________________

Bailey's Irish Cream Chocolate Truffles

1/4 cup Bailey's Irish Cream
12 oz semisweet chocolate chips
1/4 cup heavy cream
1 Tbsp butter
2 egg yolks

Melt chocolate over very low heat. Stir in Bailey's and cream.

Beat egg yolks, stir a small amount of chocolate mixture into eggs, then slowly add the eggs to the chocolate mixture. Mixture will thicken. Add butter.

Refrigerate overnight, or several hours.

Using two large spoons or a small ice cream scoop, form small balls

Roll in powdered sugar, then cocoa. The brand of cocoa with chocolate bits works nicely.