Chocolate Truffles

1. 1

   Place the cream in a heat-proof bowl and set the bowl over a pan of simmering water.

2. 2

   Cook until heated through.

3. 3

   Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted.

4. 4

   Whisk in the Baileys and vanilla.

5. 5

   Cover and chill for one hour or until pliable but firm enough to scoop.

6. 6

   With two teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper.

7. 7

   Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.

8. 8

   Melt the bittersweet chocolate in a heat-proof bowl set over a pot of simmering water.

9. 9

   Drizzle the melted bittersweet chocolate over the truffles.

10. 10

    Chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.