White Chocolate Truffles

I made this for the first time last December for my parents' 29th anniversary. It's the easiest dessert to make, and it doesn't require any baking!

Inspired by Ina Garten aka Barefoot Contessa.

Ingredients

2 tbsps Heavy Cream or Whipping Cream
7 ounces Good White Chocolate - chopped
*you can get 1kg of Selbourne chocolate for under RM15*
2 tbsps Baileys
1/2 tsp Vanilla Essence
1/2 cup Chopped Hazelnuts - lighty roasted
6 ounces Bittersweet or Dark Chocolate

Method

1. Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. This is also otherwise known as double boiling.
2. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. 
3. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.
4. With 2 teaspoons or a melon scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper.
5. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
6. Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.
7. Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. 
8. Chill until ready to serve.

This makes about 20 truffles. 

You could also roll the truffles in hazelnut and top it with drizzle bittersweet chocolate.

Best served with a cup of good coffee. Try this the next time you want to whip up an easy dessert without much effort. You surely will not be disappointed.