Ingredients

• 90g butter
• 1/2 cup thickened cream
• 300g dark chocolate, chopped (at least 70% cocoa solids)
• 2-4 tbsp Baileys Irish Cream

Directions

1. Place butter and cream in a small pan. Heat until butter melts and mixture boils.
2. Add chocolate. Stir over low heat until melted. Cool, then stir in Baileys Irish Cream. Transfer mixture to a bowl.
3. Cool in the refrigerator, stirring occasionally. When firm enough to handle, form teaspoons of mixture into uneven balls.
4. Sift some cocoa onto greaseproof paper. Roll each truffle in the cocoa until they are all generously coated. Refrigerate until firm. Store in an airtight container.
5. Truffles keep for about 2 weeks in the refrigerator and about 6 weeks if frozen.
6. (Variation) White Truffles: as for Truffles but replace dark chocolate with white chocolate. The Baileys Irish Cream can be replaced with Tia Maria. Coat white truffles in coconut instead of cocoa.