Decadent and indulgent, this truffle dessert exudes elegance.
Ballycastle and Chocolate Truffles
Break up the chocolate and put in a small heatproof glass bowl along with the Ballycastle Irish cream and the butter, put the bowl over a pan of boiling water - make sure that the bottom of the bowl does not touch the water - stir gently till the chocolate has melted and the mixture is smooth.
Take the bowl off the pan and allow to cool - then put in the fridge for an hour to harden.
Take a teaspoon of the chocolate mixture, roll into a ball and coat in the drinking chocolate - the mixture will make about 12.
Put back in the fridge until ready to serve.