These are a great addition to any Easter table. Alternatively, add the truffles to your homemade Easter egg, as a chocolate surprise.
Makes approx. 80 truffles
- 2lb/900g chocolate (1⁄2 dark and 1⁄2 plain mixed)
- 10floz/300ml cream
- 8oz/225g butter-cut into cubes
- 1 egg yolk
- 1floz/30ml of Baileys Irish Cream/Coole Swan
1. I normally use a large Swiss roll tray in which to make these truffles (13 inch x 9 inch). Grease the tray very lightly and line it completely with about 2–3 layers of cling film. Place a sheet of baking parchment across the bottom of the tray.
2. Add butter and cream to a saucepan and allow to come to a rapid boil.
3. Add the boiling liquid to the chocolate and whisk rapidly.
4. Add in the egg yolk, orange zest and liqueur and whisk thoroughly.
5. Pour into the prepared tin and allow to cool for 5–6 hours. After cooling you need to leave it at room temperature for 30 minutes just to soften it slightly so that you will be able to roll it.
6. Break the chocolate slab into small pieces. Roll the truffles into required shapes using your preferred coating and serve or refrigerate.
Tip: If you can get your hands on disposable vinyl gloves it will make the moulding of the truffles a much cleaner process