Baileys Chocolate Truffles - Christmas Recipe

Now look what's happened, I've forgotten my words and everything!

I love Christmas bling and edible gold leaf is a must at this time of the year, just take a deep breath and forget how ridiculously expensive it is. It's a pain to use and sticks to everything except what you want it to stick to. My truffles are so delicious and melt in the mouth that they are worthy of a little adornment.

The recipe is Baileys, coffee, chocolate, butter and cream - yum, yum yum!  Easy to make and far nicer than most truffles you can buy.

Makes: 12
300g plain chocolate
2 tbsp whipping cream
1 tbsp cold strong fresh espresso coffee
2 tbsp Baileys
55g softened salted butter
To decorate:
edible gold leaf
sifted cocoa powder
sifted icing sugar

You will need:  12 sweet cases, baking trays and clingfilm!

Method:
1. Add 100g of the chocolate and the cream to a bowl set over a saucepan of warm water.  Leave until melted.  Remove the bowl from the pan and add the espresso, Baileys and butter, whisk together until smooth and thickened. Cool, cover with clingfilm and chill until firm.
2. Line a baking tray with cling film. Remove the mixture from the fridge and when the mixture becomes pliable roll teaspoons of the mixture into balls using the palms of your hands. Place the truffles onto the tray.  Cover with more clingfilm and place in the freezer.
3. Remove the tray from the freezer.
4. Take a fresh tray and cover with clingfilm. Melt the remaining 200g of dark chocolate. Dip the truffles into the chocolate to coat. Place on the tray. When the chocolate is set place a tiny piece of gold leaf on top of the truffle to decorate.  Roll the remaining truffles in either the cocoa or icing sugar.

TOBLERONE SWEET

This recipe is adored by my family and friends and is the most talked about dessert that I have ever made. I haven't made it since my children were small, and I also used to make it for good friends of mine when they brought their daughter with them for dinner. Their daughter even mentioned it to me on her wedding day and said can we meet up some time to eat Toblerone Sweet!

I wasn't sure if we would still enjoy this dessert, as you move on through life your tastes change, and I didn't want to spoil fond memories. I'm delighted to say though this dessert is still wonderful.

Please note this recipe contains raw eggs.

You will need: Lots of bowls!

1 x 200g Toblerone, ½ pint double or whipping cream, 3 eggs, 8-10 teaspoons hot water.

1. Grate 2 teaspoons Toblerone for decoration.
2. Melt the rest of the Toblerone gently in a basin over hot (not boiling water).
3. Whip the cream lightly.
4. Separate the eggs. Whip the egg whites until stiff, but not dry.
5. Whip the cream lightly in a large bowl.
6. Add the egg yolks gradually to the cooled chocolate, then mix in 8-10 teaspoons warm water, so that the chocolate is runny.
7. Fold the egg whites into the cream. Add the chocolate mix. Fold in from the bottom of the bowl, be careful mixture does not curdle.
8. Pour mixture into either a 1 pint serving dish or individual glasses. Decorate with the grated Toblerone. Leave to set covered in the fridge.