I’m thinking one thing, and one thing only… chocolate! There are times in a girl’s life where the only thing that brings her comfort is the dark, and rich flavour of melt-in-your-mouth chocolat! I don’t know how you feel about it, but chocolate is my best friend! But, what makes chocolate so delectable is written in history some 4,000 years ago in Mexico. This is where the first cacao plant was found, and made into a simple form of chocolate. It was used in their rituals as a special drink, and for healing properties in medicine. A spanish explorer brought the concept of chocolate home to Spain in 1528, only to perfect it’s sweetness with sugar and honey. Europe caught on to the chocolate fever by the union of a royal couple. The bride, a spanish beauty, brought samples of chocolate for her love in 1615, and dare we say that the rest is history.
I thought we would try out this recipe to see if chocolate still has it’s magic touch:
Baileys dark and white chocolate truffles
- 70% dark chocolate 200g
- white chocolate 200g
- double cream 300ml, (divided into 200ml and 100ml measurements)
- unsalted butter 35g
- Baileys 2 tbsp
- vanilla extract 1 tsp
- cocoa powder to coat
- chopped almonds to coat
- STEP 1 Chop both types of chocolate into small pieces and put into two separate bowls.
- STEP 2 Put 200ml of the cream into one small pan and 100ml into another. Add 25g of butter to the 200ml and 10g of butter to the 100ml. Heat both pans gently until the butter melts and the creams reach simmering point. Pour the 200ml onto the dark chocolate and the 100ml onto the white chocolate.
- STEP 3 Stir the chocolates into the creams until smooth. Stir 1 tbsp of Baileys and ½ tsp vanilla into each mixture. Chill for 4 hours or overnight if possible.
- STEP 4 To make the truffles, dip a melon baller (or teaspoon) in hot water and scoop out a small ball of the truffle mix. Put the ball on a tray lined with baking paper and repeat, dipping the baller into the water each time to keep it warm so the mixture slides off easily.
- STEP 5 Put the cocoa powder and chopped almonds into separate bowls. Drop the dark truffles into the cocoa one by one and roll until they are completely coated. Do the same with the white truffles and the almonds, pushing them in, if needed, to stick.
- STEP 6 Put the chocolate truffles on a clean sheet of baking paper in an airtight container and keep them chilled until ready to serve. They will keep for 4-5 days in the fridge.
*Recipe taken from olivemagazine.com
Have fun with this recipe, and remember that there is magic in chocolate that seduces even the toughest critics! Keep that in mind when you are sharing;) Happy Thursday everyone!