Jim and I visited Ireland in 2013. We spent most of our time in County Clare, making day trips to Kerry, Galway, Mayo, and Westmeath. These were the counties that we knew that some of our families came from. That part of the country is wild and beautiful. Barren in parts.
My biggest concern about going to Ireland was that they wouldn’t be very vegetarian friendly there. I was wrong. Every place we stopped at had a lot of choices for people like me. Bubble n’ squeak. Parsnip soup. Potato pasties. We stayed in B&Bs and they made sure that I had wonderful dishes for breakfast everyday. It’s a great place for vegetarians! It was a wonderful trip for us. And I would go back in a New York minute!
Since coming home, I have been getting the daily irishcentral.com eletter. Almost every issue has a recipe. Today it was Chocolate & Bailey’s Irish Cream Truffles. I actually use to have a recipe for Bailey’s Irish Cream and would make it from time to time. I loved the taste of it. Too much sometimes. I saw this and thought that these would be great to make for gifts when I go to visit people during the holidays!
These little home-made chocolate truffles are so easy to make. They taste divine and the secret ingredient is simply that big dollop of tender loving care.
3 cups dark chocolate chips
1/2 cup cocoa powder
1 fl oz cold espresso or strong coffee
1 fl oz Baileys Cream liqueur
8 fl oz fresh cream
Cocoa powder, desiccated coconut, ground almonds or cake crumbs for coating.
1. Melt chocolate together with the cream.
You can do this in a bowl sitting over a pot of simmering water. Don’t let any water get into your chocolate or it will go into a sticky lump from which there is no return.
2. Take the chocolate off the heat.
Mix together the cocoa powder, cold coffee and Baileys and stir this liquid mixture into the melted chocolate.
3. You have just made what is known as a chocolate “ganache”. If you were to let this cool a little at this stage it could be used for pouring over a cake as a chocolate covering.
4. Cover the bowl with cling film and put it in the fridge until cold.
This will take two hours or so. You can leave it overnight if you wish as you long as everyone can avoid the temptation to steal little spoonfuls!
5. Give the mix a good stir with a wooden spoon before you start to measure it out with a warm teaspoon.
Dip the spoon in hot water and always dry it before scooping out the “ganache”.
When you have them all done, roll them with your hands, into little balls and refrigerate again for one hour.
6. Finally roll your truffles in the coating of your choice.
This is best done by having your crumbs, cocoa, almonds or whatever all sitting in separate soup bowls so you can literally ‘roll’ the ball around in the coating.
Here is the original recipe.