Baileys Truffles

Directions:

• Line 2 baking sheets with parchment paper.
• Set aside.
• Combine the milk chocolate and one dark chocolate pieces into a large bowl.
• Set aside.
• Add whipping cream and sugar to a saucepan bringing it to a boil.
• Once it reaches a boil quickly remove the saucepan from the heat and add the instant coffee.
• Whisk the coffee to combine it with the whipping cream and sugar.
• When dissolved pour over the bar of chopped milk chocolate and chopped dark chocolate. Stir using a whisk until chocolate is melted.
• Add whiskey. Stir to combine.
• Cover this (ganache) with plastic wrap.
• Set aside to firm up for at least 3-4 hours or overnight.
• This needs to be firm enough to be made into a ball and hold its shape.
• Using a large spoon to scoop ganache out and use your hands to roll into round balls.
• Set aside.
• Bring the water in the bottom half of the double boiler to a boil.
• Reduce to a low simmer.
• Add 2/3’s of the chopped dark chocolate in the top half of the double boiler.
• Stir constantly until the chocolate is almost melted.
• Set 1/3 of remaining chocolate aside.
• Remove from heat and allow to slightly cool.
• Add the rest of the chocolate.
• Stir until most of chocolate has melted.
• Place some chocolate on the palm of your hand and roll a round ganache ball into it.
• Place the chocolate covered truffles on the prepped cookie sheets.
• Repeat until all of the balls have been made.
• (If chocolate becomes too firmed and or cold place it in the microwave oven for 4-5 seconds.)
• Dip truffles once more into chocolate.
• Allow to slightly harden before drizzling more chocolate onto the truffles
• Enjoy