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Salted Bailey's chocolate truffles

Course Cold Desserts, Desserts, Petit fours

Ingredients

  • 1 bottle Bailey's Some for the truffles, the rest for coffee...
  • 4 dark chocolate Milk can be used for a different taste, experiment!
  • 1 double cream
  • 1 li'l bit Salt flakes e.g. Maldon, sel de mer. see notes in coatings

Optional Praline

  • sugar
  • hazelnuts

Instructions

The ganache truffle mix

  1. Make up as per ganache. Chill.

    4 parts dark chocolate to 1 part double cream and 1 part Bailey's

Coatings

  1. Cocoa powder, the simplest coating. As you're balling the truffles, drop directly into a dish or tray of cocoa. If no salt is present in the truffle mix, you can lightly crush the salt flakes by hand and add to the cocoa. Salt in both will be overpowering!
  2. Chocolate shell. If your tempering is ok, or you don't mind bakers chocolate, coating with a variety of chocolates can give an amazing appearance. While experimenting, I tried dark chocolate over milk truffle filling, and both milk and white chocolate over dark filling. Ball the truffles, then dip into tempered chocolate on a cocktail stick. Finish with zig zag of contrasting chocolate, or a flick of cocoa.
  3. If plating, finely grating praline over the top gives a nice finish.

Recipe Notes

Salt is generally added in small amounts to the ganache mix itself, giving an intense burst of flavour. Alternatively,  it can be omitted from the mix and added to the cocoa if giving a dusted finish, or left out entirely.