Everyone loves chocolate, and having a nice rich truffle after dinner is a great way to wrap up your Sabbat meal. This recipe is fairly easy, and although the original uses egg yolks, I've modified it a bit to use egg substitute. Make these in advance and chill them, and break them out once your Imbolc feast is over.
Prep Time: 30 minutes
Total Time: 30 minutes
- 1/2 C. Bailey's Irish Cream
- 24-oz bag of semi-sweet chocolate chips
- 1/2 C. heavy cream
- 2/3 C. egg substitute (or four egg yolks)
- 2 Tbs butter (use real butter, not margarine)
- Cocoa powder
In a heavy saucepan over low heat, combine the Bailey's and chocolate chips. Maintain over very low heat so your chocolate doesn't scorch, and stir until the chips have melted. Add heavy cream and egg substitute. Blend until smooth. Stir in butter, whisking until thick.
Remove from heat, and chill overnight until firm. Once the mixture has firmed up, use a spoon to scoop it out and roll into 1" balls. Roll each ball in the cocoa powder until coated. Depending on the size of the balls -- and how much of the dough you eat during prep -- you can get a few dozen truffles out of this.
** Note: if you like, instead of rolling in cocoa, use powdered sugar, colored sprinkles, flavored coffee powder or chopped nuts.
** To make a great gift, roll up a cone of heavy parchment paper, drop some truffles inside, and tie with a ribbon.