Bailey Chocolate Truffles
These festive treats make wonderful gifts.
500g store bought chocolate cake (Mud, Madeira, sponge)
½ cup desiccated coconut
¼ cup sweetened condensed milk
½ cup baileys Irish Cream liquor
2 cups dark chocolate melts
extra coconut, to decorate
In a large bowl break sponge/cake into pieces. Add coconut, condensed milk and Baileys. Mix until combined.
Using damp hands, roll level tablespoons of mixture into balls.
Melt chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove bowl from heat.
One at a time, dip balls into chocolate using 2 forks allowing the excess to drip away. Place on a tray lined with baking paper. Sprinkle tops with extra coconut. Refrigerate until set.
TIP: Truffles can be made up to 2 weeks ahead, store in an airtight container in the fridge.