This is Danny's truffle recipe from New Year's Eve which I have been playing around with.
- 50ml Baileys (or any alcohol, have done it with Chambord, Tia Maria)
- 250g white chocolate (can also use dark or milk chocolate)
- 60g creme fraiche
- 35g butter
- 35g icing sugar
- optional extras can include fruit coulis e.g. I use raspberry coulis if making chambord truffles
Soften the chocolate on the hob, then then stir in the butter and creme fraiche.
Slowly sieve the icing sugar and pour in the alcohol, alternating the two.
Cool the mixture in the fridge, then shape into small balls, to use as fondant centres, stop here, to use as trufles roll in icing sugar, cocoa powder or grated chocolate.
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