There are few desserts that are as decadent as rich chocolate truffles. Savoring a chocolate truffle while wearing your coziest pajamas is peak self-care IMHO. Seriously, you can't eat one and not feel at least a little bit fancy. Maybe that's why many people are so intimidated to try to make them at home.
That ends today. In the latest episode of Alt-Baking Bootcamp, nutrition coach, baker, and fitness instructor Sashah Handal shows how to make bite-sized chocolate truffles spiked with a splash of Baileys Deliciously Light. You only need a handful of ingredients and, as you'll see in the vid, it's easier than you may think.
The part of truffle-making that trips some people up is double boiling, but as Handal shows in the episode, a double boiler is really just a pot of water and then a bowl on top. "This is so the chocolate never makes direct contact with the heat and it has a nice, smooth melting pace as opposed to burning right away," she explains, while adding a combo of dark chocolate chips and semi-sweet chocolate chips to the bowl.
Once the chocolate starts to melt, add a little bit of cream to thin out the chocolate. Then, pour in your Baileys. This mixture forms what will be the truffle balls. But we're not done with the chocolate just yet. The truffle balls are dipped in melted white chocolate, adding another layer of flavor. Once they're coated, pop them into the freezer for 30 minutes and then your truffles are ready to eat. "They're so small, but they're packed with so much flavor that you really only need one to satisfy your sweet cravings," Handal says.
Watch the episode to see step-by-step how to make the chocolate truffles and see the full recipe below.
Chocolate truffle recipe
For the truffle balls:
2 cups semi-sweet chocolate chips
2 Tbsp heavy cream
1/4 cup Baileys Deliciously Light
1/8 tsp salt
For the coating:
1 cup white chocolate chips
2 Tbsp Baileys Deliciously Light
1. Using the double boiler method (a heat-proof mixing bowl over a pot of simmering water), combine chocolate chips and cream in a warm bowl until melted and smooth.
2. Take off of heat and add Baileys Deliciously Light and salt. Stir with a spatula until Baileys Deliciously Light is fully emulsified.
3. When the bowl is cool enough to put in the fridge, place the chocolate mixture in to set for one to two 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 or mini cookie scoop to scoop out 1-inch rounds.
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.
6. Using the same double boiler method, place white chocolate chips in heat-safe mixing bowl and stir until almost completely melted, slowly stream in Baileys Deliciously Light and fold in until no liquid remains visible. You’ll want this mixture a bit thinner than the last one as you will be dipping into it, but not by much.
7. Take off the heat and spoon the white chocolate mixture to one side of the bowl to create a deep dipping pool.
8. Working quickly but gently, dip each chocolate truffle ball into 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. That’s okay! It’ll just make for a few fun swirled truffles.
9. Chill in the fridge for another one to two hours or in the freezer for 30 minutes. Store in the fridge until all are devoured, which won’t be long.
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