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Valentine's Day: Bailey's Milk Chocolate Truffles

Source of Recipe


Adapted from "The Essence of Chocolate"



List of Ingredients



• ¼ cup Bailey's Irish Cream liqueur
  
• ½ cup heavy cream
  
• 9 ounces milk chocolate, finely chopped
  
• ¾ cup cacao nibs, crushed with a rolling pin
  






Instructions



1. In a small saucepan, bring the Bailey's and cream to a simmer over medium heat. Remove from heat, add chocolate, and let stand 1 minute. Stir until chocolate is melted and mixture is smooth. Pour into a small bowl, cover with plastic and refrigerate for about 2 hours, or until the ganache is firm enough to roll.
   
   
2. Place the crushed nibs in a shallow bowl. Set out a serving platter or storage container. Scoop out about 1 teaspoon of the ganache, roll it in a ball between your palms, roll it in the nibs, and place on the platter. Repeat with the remaining ganache. If the chocolate becomes too soft to work with, cover and chill a few minutes.
   
   The truffles can be refrigerated up to 2 weeks in an airtight container or frozen up to 3 months.
   
   Makes about 55 small truffles.