If you’ve ever bitten into a truffle from a chocolate shop, you know that they're like the sophisticated older sister of your traditional everyday chocolate bar. But despite their supremely creamy texture and rich flavor, they're actually surprisingly easy to make.
It's true: All you need is a double boiler, a few baking tools, and five ingredients—at least that’s how nutritionist and baker Sashah Handal pulled it off in our latest episode of Alt Baking Bootcamp.
The most important ingredient of your chocolatey creation? Baileys Deliciously Light, which has all the rich cocoa and vanilla flavors of Baileys Original Irish Cream with 40 percent less sugar.
Now before we get to the fun part (actually biting into the truffles), it’s important to know why a double boiler is necessary to make these easy chocolate truffles. “We melt down the chocolate with a double boiler so that the chocolate doesn’t have direct contact with the heat, and it has a nice smooth melting point as opposed to just burning right away,” Handal explains.
Though you've probably heard that "a watched pot never boils," that's not the case for this heating method, as you'll want to keep your eye on your chocolate mixture and stir it constantly until it's nice and melty.
Craving chocolate yet? Watch the video above to see exactly how Handal creates the thick filling and white chocolate coating, and save the recipe below so you can recreate them yourself. Now look who's the sophisticated one.
Easy Chocolate Truffles
1/4 cup Baileys Deliciously Light
2 cups semi-sweet chocolate chips
2 Tbsp heavy cream
1/8 tsp salt
White Chocolate Coating
2 Tbsp Baileys Deliciously Light
1 cup white chocolate chips
1. Using the double boiler method (a heat-proof mixing bowl over a pot of simmering water), combine chocolate chips and cream until melted and smooth.
2. Remove from heat and add Baileys Deliciously Light and salt. Stir with a spatula until fully emulsified.
3. When the bowl has cooled, place it in the fridge to set for 1-2 hours. You don’t want the mixture to be completely solid, but rather firm enough to form into small balls for dipping.
4. Once your chocolate mixture is set, use a teaspoon, mini cookie scoop, or your hands to scoop out 1-inch rounds. If using your hands, remember to work quickly as your internal body temperature will warm the mixture once in contact with it.
5. Place all your chocolate balls on a parchment-lined baking sheet (prepared beforehand), and put them in the fridge while you make the outer layer
For the white chocolate coating
1. Using the same double boiler method, place white chocolate chips in a heat-safe mixing bowl and stir until almost completely melted. Slowly pour in Baileys Deliciously Light and fold in until no liquid remains visible. You’ll want this mixture to be a bit thinner than the last one as you will be dipping into it, but not by much!
2. Remove from heat and spoon the white chocolate mixture to one side of the bowl to create a deep dipping pool.
3. Working quickly but gently, dip each chocolate truffle ball into the white chocolate. Tap off any excess back into the bowl. The heat of the white chocolate may cause a bit of the darker chocolate to run into the dipping mixture, especially towards the end of the process. That’s okay! It’ll just make for a few fun, swirled truffles.
4. Chill in the fridge for another 1-2 hours, or until no white chocolate sticks to your fingers when checking for firmness.
5. Store in the fridge until all are devoured—which won't be long!
Please Indulge Responsibly. BAILEYS Deliciously Light Liqueur. 16.1% Alc/Vol. Imported by Paddington, Ltd., New York, NY. *Per 2.5 fl. Oz. serving – Average Analysis: calories-139; carbs-9.3g; protein-0.8g; fat-3. g; sugar-7.8g. Compared to Baileys Original Irish Cream per 2.5 fl. Oz. serving: calories-233; carbs-16.1g; protein-2.1g; fat-10.1g; sugar-13.3g. Do not share with anyone under the legal drinking age.
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