At a glance
You're making creamy Baileys white chocolate truffles with crushed sponge biscuits—no baking required, just a simple mix of melted chocolate, liqueur, and biscuit crumbs that you'll shape and coat in cocoa. The main time commitment is chilling the mixture for 2-3 hours so it firms up enough to roll into perfect little truffles.
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Melt with sugar
Put the white chocolate, butter and cream in a bowl and add the vanilla sugar. Warm everything gently over a low heat in a bain-marie, stirring until the chocolate has melted. It's important not to overheat the chocolate and to make sure the sugar dissolves.
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Crush the sponge biscuits
Meanwhile, blitz the sponge biscuits in a food processor. If you don't have one, put them in a bag and crush them with a rolling pin. You need fine crumbs, which act as the "flour" and thicken the chocolate mixture to the right consistency.
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Mix the mixture
Stir the biscuit crumbs and a pinch of salt into the chocolate, then pour in the Baileys. Mix thoroughly with a spatula, making sure the liquid reaches every last crumb. You'll end up with a fragrant, sticky mixture.
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