I love, love, love those pretty little truffles! White chocolate ganache, with Baileys and almond flakes- yum! I don't need to tell you how easy those are to make...
Ingredients (makes 20 truffles):
For the truffles:
- 100ml double cream
- 75ml Baileys
- 175g white chocolate
- toasted flaked almonds
Chop the chocolate into small chunks and place in a bowl. In a small saucepan warm up the cream and Baileys, until hot, but don't let it boil. Pour the hot mixture onto the chocolate and leave for couple of minutes, for the chocolate to melt, then stir.
Wrap the bowl with cling film or foil and leave in the fridge over-night to set, it will be well set but not hard.
Take spoonfuls of the mixture and roll in your hands to shape the truffles into balls. Roll in toasted almond flakes.