On the one hand, the Burgandy in a boeuf bourgignon or the Pinot Grigio in a risotto will more often than not have the alcohol cooked out of the food given its lower-than-water boiling point of about 78 degrees Celcius; thus evaporating by the time you bring whatever stock to the boil.
On the other hand, there are the edibles with alcohol that isn’t cooked out. Hello, Baileys Hazelnut chocolate truffles.
|Baileys Hazelnut chocolate truffles|
|Baileys Irish Cream Hazelnut Flavour|
Image courtesy of Porter Novelli
According to Baileys, preservatives are not required as the alcohol preserves the cream, but that said, an opened bottle shouldn't be kept too long (this from personal experience).
|Mise en place for Baileys Hazelnut chocolate truffles|
It was my first attempt as I’d heard stories about the fiddly, messy nature of making truffles – and they weren’t wrong.
|‘Balls’ of chocolate ganache|
Do something for about two hours while the ganache sets (tip: shallower containers seem to expedite this step); or do as I did – Google how to use a melon baller. This utensil has a little more technique to it than, say, an ice cream scoop, and as I found out, is not really designed for the soft stickiness of chocolate ganache as opposed to firmer, smoother melons and fruits.
Nonetheless, it’s apparently appropriate for at least portioning out consistent sized ganache balls, though I haven’t a clue as to how one is supposed to remove the ball from the baller. I resorted to a toothpick with an end result that was probably closer to a cube than a sphere.
|Cocoa-dusted Baileys Hazelnut chocolate truffles|
Being a little rushed for time, I skipped the chocolate dip step, which would have added a nice crisp shell of chocolate to the ganache ball as well as protecting it from heat or pressure a little better.
Mine went straight into the cocoa for a roll and came out looking not nearly as bad as I’d anticipated (baker’s trick: dust everything in cocoa or icing powder to hide the flaws). Back in the fridge until serving time, the truffles get a bit of a chance to firm up.
And the painstaking, fiddly end result? Not half bad. Dark chocolate is a must as it has adequate sweetness and a delightful slight bitterness to counteract the boozy hit of Baileys (of which the hazelnut flavour is sadly minimal), while the texture just melts in the mouth. I found the melon ball size perhaps a little on the large side, but can’t think of a good alternative.
I made these on a Saturday afternoon, but would say that they’re appropriate for any Monday – rule or not.
Food, booze and shoes received a sample of Baileys Irish Cream Hazelnut Flavour with thanks to Porter Novelli.