Boozy Baileys Chocolate Truffles

Boozy Baileys Chocolate Truffles
Makes 30 truffles

227 grams bittersweet chocolate, chopped
180 ml heavy whipping cream
28 grams unsalted butter
60ml Bailey's Irish Cream (or any liqueur you like)

• Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
• Heat the cream and butter in a small saucepan over medium heat. Bring to a boil.
• Immediately pour the boiling cream over the chocolate and allow to stand for few minutes. Stir with a whisk until smooth and add the Baileys
• Transfer the mixture to a medium bowl and cover with plastic wrap. Refrigerate until cool and texture resembles firm cream cheese, about 1 hour. (If the mixture has been chilled for a longer time and becomes very stiff, let stand at room temperature for 30 min)
• With an electric mixer, beat the mixture at high speed until fluffy, mousse-like about 1-1.5 minutes
• Spread the mixture into a shallow pan and freeze until firm enough to scoop, at least 3 hours
• Remove from freezer and use a sharp knife to cut the base into little squares. 
• Roll each piece between your fingers into 1-inch balls.
• Set on the prepared sheet and repeat with the remaining truffle base.
• Freeze the filling again until firm, about 1 hour
• Coat with Cocoa powder and serve
• Leftover truffles may be refrigerated

Friendly tip:  Keep your hands cold with an ice pack with paper towels when you are rolling the balls. Periodically place your hands on the ice pack to cool your hands down so that the heat from your hands doesn't melt the truffle balls while you roll them. 

These were a lot of fun to create. Works great as gifts or after dinner treats.