Baileys Balls with White Chocolate and Sponge Fingers
·Melt with sugar
Place the white chocolate, butter and cream in a bowl and add the vanilla sugar. Warm everything gently over a low simmering water bath, stirring until the chocolate melts. It's important not to overheat the chocolate and to fully dissolve the sugar.
Crush the sponge fingers
Meanwhile, blitz the sponge fingers in a food processor. If you don't have one, pop them in a bag and crush with a rolling pin. You want fine crumbs, which act like "flour" and thicken the chocolate mixture to the right consistency.
Mix the filling
Stir the sponge finger crumbs into the chocolate along with a pinch of salt, then pour in the Baileys. Mix thoroughly with a spatula, making sure the liquid reaches every crumb. You'll end up with a fragrant, sticky mixture.
Chill in the fridge
Cover the mixture with plastic wrap and chill for at least 2-3 hours. The mixture needs to be firm, otherwise it will stick to your fingers and the balls won't hold their shape.
Rolling, coating and storing
Take the mixture out of the fridge and let it soften for a few minutes. Break off a piece at a time and roll it into balls between your palms. Put some cocoa powder in a bowl and coat the balls in it. Store in an airtight container in the fridge for up to 14 days. Let them sit for 15 minutes before serving.