These truffles are extra special as they are made with Bailey’s Irish Cream. I love the stuff so when I came across this recipe on Holly Bell’s blog, ‘Recipes From a Normal Mum’, I had to try it!
Holly was a finalist in the fantastic series ‘The Great British Bake Off’ which much to Mr MAC’s frustration, I demanded we tune into every week. I had a browse through the cookbook from the series in Waterstone’s yesterday and think it will be my next cookbook purchase – it includes all the recipes and tips for the technical bakes and is full of beautiful photographs (something my blog is distinctly lacking in at present!). A wonderful book which really captures how great and informative the series was.
I found out about Holly’s blog from one of the ladies on my recent cookery course at Bridge 67 where Holly herself runs cookery courses on cupcake making, cake decoration and bread baking; I’m very tempted to book onto one soon.
The recipe was very easy and didn’t have any particularly expensive ingredients. It really does make a massive amount of truffles too! The only thing I dislike about making truffles is how messy I end up getting – I manage to get chocolate everywhere – I forget about this every time and get frustrated every time!
I am going to pop a bag of the truffles over to our next door neighbours later on this evening one of them is really into baking at the moment and he made delicious sausage rolls and scones last week which we were treated to so I’d like to return the favour. Mr MAC has eloquently described the finished products as looking a little like cat’s poo so they may think that I’ve just given them a bag of those their cats have left in our garden – I hope not!!!! Anyway, thanks to my other half’s description (isn’t he a charmer?!) there is no photo today but I am guessing you all know what chocolate truffles look like so no harm done! For a much better photo check out Holly’s blog…….
Bailey’s Rocky Road Truffles
150ml Bailey’s Irish Cream
300g dark chocolate
50g milk chocolate
2 tbsp golden syrup
397g sweetened condensed milk
155g rich team biscuits bashed up into 1cm pieces
100g mini marshmallows
Coco powder, icing sugar, mixed nuts, chocolate shavings, edible glitter and anything else you want to roll the truffles in
Using 100ml of the Bailey’s, heat in a saucepan with the sultanas until all the liquid has been absorbed. Set aside and allow to cool.
In another saucepan, heat the chocolate, golden syrup, butter and condensed milk until all the chocolate has melted and the mixture is silky and smooth. Be careful not to overheat (your chocolate will look grainy and the texture will be rough).
In a bowl, mix together the bashed up biscuits, mini marshmallows, Bailey’s soaked sultanas and the chocolate mixture until everything is combined. Pour into a tray and pop in the fridge for several hours (ideally overnight) until everything has set.
Put your nuts, icing sugar, cocoa powder etc into separate small bowls. Using a teaspoon, measure out the now set truffle mixture. Roll into a ball with your hands then roll in whichever topping you choose. Pop into a greaseproof paper lined tuppawear box and pop back in the fridge to firm up again.
Although our kitchen was a bit of a state after my handiwork and although Mr MAC has described them in a rather derogatory way…these chocolates are utterly gorgeous and indulgent…a real must!