baileys truffles

These chocolates are very easy to make and you can also add any flavor you like. I added the Baileys and they are outstanding. Keep them in the fridge, because they become soft at room temperature and melt at temperatures above 25 degrees.

PREPARATION: 10 minutes + 4 hours in the refrigerator

INGREDIENTS for 15 chocolates:

150g of 70% dark chocolate 

120g mascarpone

30ml baileys

20gr dessicated coconut/ ground almonds/ cocoa powder

• put the mascarpone in a saucepan and heat over low heat, until the mascarpone becomes liquid
• Break the chocolate into small pieces and place in a bowl
• remove the mascarpone from heat and add to the hot dark chocolate bowl and mix with a wooden spoon until the chocolate is all melted

• add the Baileys, cover the bowl and refrigerate for 3-4 hours
• in the meantime, prepare a container with high edges, like a tupperware, and place the coconut/ ground almonds/ cocoa
• Once cool, remove from the fridge and with a teaspoon take a chocolate ball

• roll between your hands to form a ball and then put the ball in the box and let it roll in coconut /almonds/ cocoa

• put on a baking sheet with parchment paper
• Once you made all the balls, refrigerate and keep in the fridge until you are ready to serve the chocolates

NUTRITIONAL VALUE PER PORTION
energy kcal	96.5
fat	7.8
of which saturated	5.2
carbohydrates	4.1
of which sugars	3.5
fibre	1.5
protein	1.3
salt	0.0