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Yields:
18
Prep Time:
10 mins
Total Time:
1 hr 30 mins
Adding a little booze to our desserts is kind of our thing and we aren't sure how we didn't do this sooner. Perfect for your next holiday party to bring along with your Moscato Truffles.
Have you tried these yet? Let us know how it went in the comments below!
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Ingredients
- 2 cups
semisweet chocolate chips
- 3 Tbsp.
heavy cream
- 1/4 cup
Baileys
Pinch kosher salt
- 1 1/2 cups
white chocolate chips
- 2 tsp.
coconut oil
Cinnamon sugar, for sprinkling
Directions
- Step 1Set up a double boiler by placing a medium heatproof bowl over a small pot of simmering water. Add chocolate chips and heavy cream and stir until melted.
- Step 2Turn off heat and stir in Baileys and salt. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.
- Step 3In a medium heatproof bowl, microwave white chocolate and coconut oil together in 20-second intervals until melted.
- Step 4Using a small cookie scoop, roll chocolate into 1-inch balls then place on a parchment-lined baking sheet. Using a fork, dip each truffle into white chocolate, turning to coat. Place back on baking sheet and sprinkle with cinnamon sugar.
- Step 5Refrigerate until ready to serve.
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