Festive truffles with a small but perfect hint of Baileys.
120 g dark chocolate, preferably Caraïbe 66% from Valrhona
100 g heavy cream
2 tbsp Baileys Chocolate Luxe
Cacao nibs and freeze-dried raspberries for rolling
Finely chop the chocolate and put it in a bowl. In a small sauce pan bring the cream to the boiling point. Pour the cream over the chocolate and let it sit for 1 minute. Then stir the chocolate cream in a circular pattern until the ganache is well combined. Add Baileys and stir to combine. To obtain the best and most silky smooth consistency please finish by using your hand blender. Pour the ganache into an airtight container and cover the ganache with cling film. Let it rest in the refrigerator over night. Cut out small squares and roll them to truffle balls and then give them a roll in blended cacao nibs and freeze-dried raspberries. Keep them in the refrigerator or freezer until serving.