This post is the second of two about truffles. Like I said in last week’s post, I first started experimenting with truffles for a New Year’s Eve party, where my theme was decadence. Not many things resonate decadence to me as much as truffles. Besides the Dark Chocolate Raspberry Truffles, my other go-to truffle is the Bailey’s and White Chocolate Truffle, another recipe adapted from the Barefoot Contessa.
These truffles are slightly more complicated than the chocolate ones and will require a bit more patience and effort. But, like anything I do, the result is totally worth the effort! The truffles start with a very basic high-quality white chocolate (purchase the best you can find because the quality will make a difference), infused with a good amount of Bailey’s Irish Cream Liqueur, and coated with a thin layer of dark chocolate. The result is a firm chocolate shell that, when…
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