EASY BAILEYS CHOCOLATE TRUFFLE 3 SECONDS
Instructions. Using a food processor, grind up the pecans into coarse sand like texture. Then in a large mixing bowl, whisk together the 1 cup of pecans and 1 ½ cup of chocolate graham cracker crumbs. Using a medium microwave safe bowl, melt the chocolate on increments of 30 seconds or until melted and smooth.
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First, combine heavy cream and Irish cream in a saucepan and bring the mixture to a simmer. 2 CHOCOLATE. Then pour the hot cream over chopped chocolate, let that sit for a few minutes before stirring until smooth. 3 COOL. Cool your truffle mixture slightly before chilling in the fridge for about 2 hours or until firm.
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Step 1: Heat the cream in the microwave hot but not boiling (30secs at a time) and pour the hot cream mixture over the chocolate, allowing this to sit for 10mins and stir the ganache until smooth. If some pieces of chocolate remain unmelted, heat the mix in the microwave for 10secs and stir again. Repeat until your ganache is smooth and lump-free.
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In a microwave-safe large bowl, add chocolate, heavy cream, and butter. Microwave in 30-second intervals, stirring very well in between until the chocolate is completely melted and the mixture is smooth. Stir in the Bailey's and sea salt until combined. Chill the mixture in the fridge for 2-3 hours.
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Heat for 30 seconds. Take out, stir and put back in for 20 second intervals until the chocolate is shiny and smooth. Take the truffles out of the fridge and with a wooden skewer or a fork, dip each one into the melted chocolate. Place back on the parchment paper. After all the truffles are dipped.
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Step-by-Step Instructions. To begin, combine the heavy cream, Baileys, butter, and salt in a medium microwave-safe bowl. Microwave on high power until the mixture comes to a boil, 70 to 80 seconds. Watch that it doesn't boil over. Add the chocolate and let sit for about 30 seconds to melt.
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Break up the first 8 ounces of chocolate into a heat proof bowl. Place the heavy cream into a small saucepan. Bring to a small boil. Add in the ⅛ teaspoon of salt. Stir.
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How To Make Baileys Chocolate Truffles. Step 1. Heat the cream in a saucepan or microwave. Step 2. Pour the hot cream over the chopped chocolate and the butter, then let it sit for a minute so the butter and chocolate can start melting. Start with the chocolate chips and butter. Add the hot cream to melt the chocolate.
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Pour the cream/Baileys over the finely chopped chocolate, and leave to sit for a few minutes. Whisk the mixture together until smooth. If it hasn't quite melted all together, microwave the mixture for 10-15 seconds at a time and stir each time! Pour the mixture into a bowl or shallow pot.
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How to make Bailey's Chocolate Truffles. Preheat oven to 180 degrees Celsius. Pop the hazelnuts in a roasting pan and pop in the preheated oven for 5 minutes. Remove and set aside to cool for 10 minutes. In a food processor pulse the Marie biscuits, dutch cocoa, and roasted hazelnuts until they are finely ground.
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Mix in the graham cracker crumbs and Bailey's Irish Cream. Add the powdered sugar, 1 cup at a time, until completely mixed in. Cover and chill in the fridge for at least 2 hours (overnight is better) Scoop batter into balls and place on parchment paper. Place balls into freezer for 10-15 minutes.
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If using a Thermomix: Heat the cream, Baileys Irish Cream, butter and salt for 4 minutes, 80 degrees, Speed 2. Place the chocolate into a bowl. Pour the hot cream mixture over the top. Allow to sit for 5 minutes before stirring with a rubber spatula until smooth and combined.
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Let sit for 15 minutes to cool off. Stir in Bailey's to the chocolate mixture and whisk until incorporated. Pour mixture into a shallow dish, or if your bowl is wide enough use that and cover, and set in the fridge for 2 ½- 3 hours to set. Use a small cookie scoop or melon baller to scoop the truffle mixture.
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Put the double cream (100ml) and Baileys (100ml) into a large bowl. Once the chocolate has melted, pour it into the Baileys and cream and stir it rapidly until fully combined (you must stir quickly otherwise the chocolate may seize and go lumpy). Pop it into the fridge for about half an hour to set.
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Heat the heavy cream and Baileys in a small saucepan and add to a medium bowl with the chopped chocolate. Add the butter and pour the hot cream over top. Let sit for 5 minutes and stir until the chocolate is melted. Pour the ganache into an 8x8 pan and let sit in the fridge for 2 hours.
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Step 4 Using a small cookie scoop, roll chocolate into 1-inch balls then place on a parchment-lined baking sheet. Using a fork, dip each truffle into white chocolate, turning to coat. Place back.