caramel crunch baileys truffles;
Hand-rolled dark chocolate truffles made with bailey's irish cream and studded with caramel crunch and coated in cocoa powder.
Oven Temp: -
Servings: 32
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Ingredients
- ⅓ cup heavy cream
- 8 oz dark chocolate
- ¼ cup caramel crispearls
- 3 Tbsp Bailey's irish cream
- cocoa powder (for rolling)
Instructions
- Add ⅓ cup heavy cream to a small pot. Scald over medium heat, heating until the edges just begin bubbling.
- Remove the cream from heat and add 8oz dark chocolate. Stir gently until chocolate is melted.
- Add in 3 Tbsp Bailey's Irish cream and stir until combined. Transfer to a medium bowl.
- Allow to cool at room temperature for 5 minutes and then add a heaping ¼ cup of caramel crisppearls and fold in so they're evenly distributed throughout the chocolate.
- Allow mixture to cool completely.
- Scoop out teaspoon balls and form a round shape in your hand. Coat with cocoa powder and set aside. Repeat to make remaining chocolate truffles.
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