Sweet treats: Baileys & praline truffles


Yesterday I promised you a recipe for some sweet treats that you could give as gifts and here they are:  Bailey truffles and praline truffles.  Anybody who receives these will not be disappointed, I promise.

If giving as a gift – just pop them in a plain white dish, wrap in brown paper, tie with some ribbon and attach a tag – it’ll look very chic and will be hugely appreciated!

Truffles

Baileys truffles

Ingredients

  • 125g 70% cocoa dark chocolate, chopped
  • 125g milk chocolate, chopped
  • 125g unsalted butter
  • 1/2tsp sea salt
  • 125ml double cream
  • 125ml Baileys or Irish cream
  • Enough crushed Cadbury’s Flakes, grated milk chocolate or cocoa powder for coating

Method

  1. In a bowl over a saucepan of simmering water, put both chocolates, the salt and butter, and leave to melt.
  2. Once melted, whisk in the cream, followed by the Baileys.
  3. Put in the fridge for a minimum of 3 hours to allow the ganache to set.
  4. Once set you’re ready to get making the truffles!  Take a teaspoon and scoop out enough of the ganache to form small, one bite truffles (ours got bigger and bigger as we went along!)
  5. Immediately roll the truffle in whichever coating you’ve opted for, and pop in the freezer for about an hour.

Praline Truffles

Ingredients

For the praline

  • 60g nuts of your choice, skinned and roasted (my fav are hazelnuts). Most praline is made from hazelnuts or almonds, however, any nut will work.  Different nuts will give the praline a different flavour.
  • 100g caster sugar
  • 45ml water

For the ganache

  • 180g milk chocolate, chopped
  • 70g 70% cocoa dark chocolate, chopped
  • 50g unsalted butter
  • 120ml double cream
  • 1/2tsp sea salt

For the coating

  • Finely chopped hazelnuts or cocoa powder

Method

To make the praline

  1. Line a baking tray or tin with greaseproof paper.
  2. Chop the skinned and roasted nuts and put to one side.
  3. Put the sugar and water in a heavy-based saucepan, and gently heat over a low-heat, shaking the pan occasionally until all the sugar has dissolved.  DO NOT STIR THE MIXTURE DURING THIS STAGE.
  4. Once all the sugar has dissolved, turn up the heat, so the mixture comes to a boil.  When it’s turned a golden brown colour it’s ready.  If you’re using a sugar thermometer, the mixture is ready when the temperature reaches around 160-177ºC (320-350ºF).
  5. Take off the heat and quickly stir in the chopped nuts.  Pour onto the lined baking tray or tin, and leave to completely cool.
  6. Once it’s completely cooled, break into pieces, put into a food processor and whizz as finely as possible.  If you don’t have a food processor or grinder, then with a bit of elbow grease, this can be done with a pestle and mortar.  And if you don’t have one of those, put the praline in a zip lock bag and bash hard with a rolling pin or other similar tool.
  7. Put in an airtight container until ready to use.

Making the ganache

  1. In a bowl over a saucepan of simmering water, put both chocolates, the salt and butter, and leave to melt.
  2. Once melted, whisk in the double cream and fold in the praline you made earlier.
  3. Put in the fridge for a minimum of 3 hours to let the ganache set.
  4. Once set, roll into small, bite-sized balls and cover in either chopped hazelnuts or cocoa powder.
  5. Put in the freezer to harden for around an hour or so.

Domestic Princess tips

  1. When melting the chocolate, be very careful not to let any water drip into the chocolate, as this will cause the mixture to seize.
  2. In the case of both truffles, for a richer flavour, use all dark chocolate.
  3. The Baileys can be substituted for any liquer:  Cointreau, Grand Marnier and rum would all work really well.
  4. When rolling the truffles, speed is your friend.
  5. Keep half the mixture in the freezer whilst you roll them.
  6. These taste best straight from the fridge.

Remember to save a few for you to enjoy!

With much truffley love
The Domestic Princess
xoxo

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Comments

  1. The Domestic Prince says:

    These are perfect with a really nice espresso! One is not quite enough though!

  2. YUM! I am salivating, even though I know I will never get around to making these. Wish I was in India so I could taste one of yours

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