Hazelnut chocolate truffles

Easy to make and even easier to devour, these velvety smooth chocolate truffles, made with new Baileys Hazelnut Flavour to give a luxuriously nutty taste, are just the thing to share with friends.

• Preparation: 30 mins

What you need:

• 100ml Baileys Hazelnut Flavour
• 150g unsalted butter
• 270g 66% dark chocolate
• 150ml double cream

For the dip:

• 250g of dark chocolate (min 66% cocoa)
• 250g cocoa powder

What you do:

1. Break the chocolate into small lumps. Fill a saucepan with water, place a heatproof bowl inside (large enough so it rests on the rim of the pan) and bring it to a simmer
2. Put the chocolate and butter into the heatproof bowl and melt them both, slowly. Do not stir, as this can cause lumps
3. When the chocolate and butter are fully melted, take the saucepan off the heat and carefully remove the bowl. Whisk in the double cream and Baileys Hazelnut
4. Leave to set in the fridge for 2 hours
5. Using a melon-baller, start scooping out the truffles - they should form the shape of a ball
6. Place truffles on a plate and leave to cool down in the fridge for half an hour
7. When you're ready to serve, melt a further 250g of 66% chocolate in the same way as before, dip each truffle into the melted chocolate and then roll in cocoa powder.

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