- 150ml (¼ pint) whipping cream
- 400g (14oz) white chocolate, melted
- 2 tablespoons Irish cream liqueur
- Icing sugar, for coating
- Paper sweet cases
- Pour the cream into a pan and bring it to the boil.
- Pour the cream over the melted chocolate and stir until it’s melted, then stir in the Irish cream liqueur — using a stick blender is a good way to ensure that it’s thoroughly mixed.
- Transfer mixture into a plastic container, or bowl, and leave it to cool. Then chill the mixture for at least 4-5 hours, or overnight.
- Scoop the mixture out using a melon baller, or teaspoon, and roll into balls.
- Drop the balls into icing sugar and turn the truffles to coat them. Lift them out of the icing sugar, shaking off any excess sugar and place each sweet in a paper case. The truffles will keep in a cool place for up to 1 week.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.