Baileys cheesecake truffles
- 50g full-fat soft cheese
- 1 tsp vanilla extract
- 550g white chocolate
- 100g plain digestives, whizzed into crumbs
- 3 tbsp Baileys Irish Cream Liqueur
- 50g milk chocolate
Step by step
Keep in the fridge for up to 10 days or freeze for up to 2 months.
Melt 200g white chocolate in a large bowl and leave to cool slightly.
Mix in the full-fat soft cheese, vanilla extract, whizzed digestive crumbs, and the Baileys Irish Cream Liqueur until well combined. Cover and chill for 3 hours to set. Put a lined baking tray in the fridge to chill.
Taking about ½ tbsp of the cheesecake mix at a time, roll quickly between your hands to make a ball. Put the balls onto the chilled, lined tray and freeze for 30 minutes to firm up.
Melt 200g white chocolate and the milk chocolate together then leave to cool slightly. Drop the frozen truffles into the melted chocolate to coat, then scoop out with 2 forks and put onto another lined baking tray.
Chill for 30 minutes, then drizzle with more melted white chocolate.