- 400 g milk chocolate
- 100 ml double cream
- 100 ml Baileys
- Sprinkles or cocoa powder - personally I think that candy sprinkles are prettier but chocolate sprinkles taste better so I’d suggest sticking to using them
Make the ganache
Break 400g milk chocolate into chunks and pop it into a saucepan. Warm on a VERY gentle heat until all of the chocolate has melted (you can do this over a bain marie or in a microwave if you prefer).
Put the double cream (100ml) and Baileys (100ml) into the 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.
Make the chocolates
Get your ganache from the fridge and scoop out balls about 1″ diameter.
Spread out your chosen sprinkles/cocoa powder on a clean work surface and roll the truffles in the sprinkles until completely coated.
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Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.