Ingredients
- 500 gram Almond paste
- 50 gram Nougat paste
- 30 gram Bailey’s Irish Cream
Comments
I learned this easy-to-make truffle from Anna Paula Elliot, a Chef Instructor at Liaison College during a Fun with Food evening class on chocolate.
These truffles can be dipped in chocolate or rolled in cocoa powder to give them a finished look.
You will need a deep bowl, an electric mixer, a wooden spoon, a rolling pin, cookie cutters, a cookie sheet and a small bowl for the cocoa. If you use melted chocolate, a double boiler will let you heat the chocolate without burning and will keep it warm while you dip.
| Step 1 | Beat the almond paste at low speed until soft, then add nougat paste. Mix thoroughly. |
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| Step 2 | Add the Baileys very slowly, making sure it is stirred in well as you go. |
The paste will separate if you do not incorporate the liqueur completely. |
| Step 3 | Roll out the paste. Cut into shapes. |
Simply cut the truffles into squares, use small cookie cutters to create shapes, or roll the paste into balls. |
| Step 4 | To finish, dip in melted chocolate or roll in cocoa powder. |