Milk choc baileys and pistachio truffles
For these you need:
125ml cream
400g milk choc
1 cup pistachios
1/4 cup baileys
25g butter
Finely chop pistachios
Put the cream and butter in a small saucepan and bring to a gentle boil over a low heat.
Remove from heat and mix in chocolate until smooth (may need a couple of 20s zaps in the microwave to help)
Add pistachios and baileys to choc mixture
Mix until well combined
Refrigerate for approx 8 hours until set, then roll teaspoons of mixture into balls. Refrigerate again to harden the truffle balls then coat with milk choc.
Categories: Choc making, Recipes
2 Comments »
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December 20th, 2012 at 5:21 pm
oh my you are killing me….they look amazing
December 20th, 2012 at 7:01 pm
Ahh, that’s where I went wrong earlier, didn’t roll the balls and set again! Will do that for the rest of the filling…