I’ve got some Bailey’s truffles in the fridge. They’re delicious as cream, chocolate and Bailey’s can be, but a bit on the sweet side. It’s a one to one of cream and chocolate and Bailey’s to taste, set in a bowl, scooped in a measuring spoon, frozen and messily rolled by hand into balls and covered with cocoa powder.They could also be piped, or set in a flat tray and cut into neat squares. (in which case it’s called Nama choco).
For finishing, coating the outside in a thin layer of chocolate will give a delicate crackle that’s the perfect introduction to the silky ganache within.