By Louise Nelson and Pat King

One of the most enjoyable memories of Marsh Creek’s 2021 Nights of Lights were the random visits from neighbors who live int other parts of neighborhood.  They stopped bye to admire the holiday decorations, the luminaries on the streets, and to enjoy a glass of wine & pizza at our driveway “way station” for weary travelers.  And then a most gracious neighbor returned the favor and offered us a homemade truffle…. to die for! 

You may know Pat, she’s the Co-Lead of Spoonbill Neighbors’ Dining-Out Ladies Group and a hardworking committee member of the Marsh Creek HOA. So, below is Pat King’s Bailey’s Chocolate Truffles recipe, just in time for the Holidays!. 

Bailey’s Chocolate Truffles

Makes about 12 truffles

8 oz (225 g) good quality bittersweet or semisweet chocolate (60-70%), coarsely chopped

1/3 cup (80 ml) of heavy whipping cream

1/3 cup (80 ml) Baileys Irish cream (replace with cream for non-alcoholic

version)

Cocoa powder for rolling

Place chopped chocolate in a medium sized bowl.

Heat the cream and Baileys over medium heat until it just begins to simmer.

Pour all the cream over the chocolate.  Shimmy the bowl to make sure all the chocolate is covered with the cream.  Wait about 30 seconds then stir briskly with a whisk in the center until little by little it comes together smoothly.

Cover with plastic wrap touching the surface and chill 1-3 hours (or even over up to overnight), until firm but pliable.

Use a small 1-inch scoop, then drop directly into the cocoa powder. Or scoop the truffle, then roll between your hands, then coat in the cocoa powder or other topping. 

After rolling, chill to set about 30 minutes.  Serve at room temperature.