Baileys cheesecake truffles
Prep time: 40 minsTotal time: 
Baileys cheesecake truffles
Prep time: 40 minsTotal time: 
Anna Glover
Anna Glover
Ingredients
- 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.
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Melt 200g white chocolate in a large bowl and leave to cool slightly.
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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.
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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.
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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.
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Chill for 30 minutes, then drizzle with more melted white chocolate.
