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Cooking
Baileys White Chocolate Truffles with Sponge Biscuits
· 15 servings
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.
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.
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.
Chill in the fridge
Cover the mixture with cling film and chill for at least 2-3 hours. It needs to be firm, otherwise it will stick to your fingers and the truffles won't hold their shape.
Shape, coat and store
Take the mixture out of the fridge and let it soften for a few minutes. Break off a small piece each time and roll it between your palms into a ball. Put some cocoa powder in a bowl and roll the truffles in it to coat. Store in an airtight container in the fridge for up to 14 days. Let them stand for 15 minutes before serving.