3 handfuls almonds or hazelnuts - peeled, finely chopped and toasted
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Method Prep:15min › Extra time:14hr chilling › Ready in:14hr15min
First set a heatproof bowl over boiling water. This shouldn't be touching the water.
Once the water starts boiling, turn the heat down to a simmer and add the cream. Then add the chopped white chocolate, and stir gently, so it melts. Take the bowl off the heat before it is just melted and stir so all chocolate is melted.
Add the Bailey's or kahlua, and stir into the chocolate mixture. It may take a while before the alcohol is fully incorporated into the mixture, but be patient, and keep stirring.
Then leave in the fridge for at least 3 hours or so, until when you touch the top of the mixture it feels quite firm.
When you feel it's firm enough, take a melon baller or small ice-cream scoop and scoop out the mixture. For the next bit make sure you have a bowl of cold water to dip your hands in, as it is essential for you to have wet hands.
Prise the mixture away from the scoop, and start to roll about in your hands. You have to be very quick, as the mixture will start melting VERY quickly at body temperature. Roll quickly into little balls and put on a baking tray lined with greaseproof paper.
As soon as you have done all the mixture into little balls, place in fridge IMMEDIATELY.
Then when the truffles are in the fridge, melt your dark chocolate. Wait until the truffles have been in the fridge for 10 minutes.
Then take them out drizzle with dark chocolate, sprinkle with nuts and then quickly place them in the freezer for at least 12 hours.
Once they have been in 12 hours you can take them out, eat a couple, and place in the fridge until you want them!
Don't be worried if the mixture is sticky when you roll them. Just remember to be quick and stay calm.
It is best to start making these around 5 o'clockish, so you can place them in the freezer overnight.