Rich, creamy, and intensely bittersweet, these Baileys chocolate truffles are pure, all-encompassing bliss.
这些百利巧克力松露浓郁、奶油味、苦乐参半，是纯净的、包罗万象的幸福。
Rich, creamy, and bittersweet, truffles are mouthfuls of pure, all-encompassing chocolate bliss. And the beauty of them, for those of us who watch what we eat, is that they’re so intense, you really only need one to satisfy your sweet tooth.
丰富，奶油，苦乐参半，松露是一口纯正的，包罗万象的巧克力。对于我们这些看我们吃什么的人来说，它们的美妙之处在于它们是如此强烈，你真的只需要一个来满足你的甜食。
Though they look fancy, these chocolate truffles are easy to make — seriously, we’re talking one bowl and a microwave! The only tricky part is rolling them because the chocolate is prone to melting from the warmth of your hands (but I have some tips below to help you master that).
虽然它们看起来很花哨，但这些松露巧克力很容易制作——说真的，我们说的是一个碗和一个微波炉！唯一棘手的部分是滚动它们，因为巧克力很容易被你手的温暖融化（但我在下面有一些技巧可以帮助你掌握这一点）。
WHAT YOU’LL NEED TO MAKE BAILEYS CHOCOLATE TRUFFLES
制作百利巧克力松露需要什么
Chocolate plays nicely with booze, so a swig of Bailey’s Irish Cream takes these truffles up a notch. However, if you’d like to make them alcohol-free or kid-friendly, go ahead and replace the Baileys with more heavy cream. Finally, the taste of the truffles is dependent on the quality of chocolate you start with, so be sure to use a good one.
巧克力和酒搭配得很好，所以喝一口贝利爱尔兰奶油会让这些松露更上一层楼。但是，如果您想让它们不含酒精或适合儿童使用，请继续用更浓稠的奶油代替百利甜酒。最后，松露的味道取决于您开始使用的巧克力的质量，所以一定要使用好的巧克力。
HOW TO MAKE BAILEYS CHOCOLATE TRUFFLES
如何制作百利巧克力松露
To begin, combine the heavy cream, Baileys, butter, and salt in a medium microwave-safe bowl.
首先，将重奶油、百利甜酒、黄油和盐混合在一个中等大小的微波炉安全碗中。
Microwave on high power until the mixture comes to a boil, 70 to 80 seconds. Watch that it doesn’t boil over. Add the chocolate and let sit for about 30 seconds to melt.
用高功率微波炉加热，直到混合物沸腾，70 到 80 秒。注意它不会沸腾。加入巧克力，静置约 30 秒使其融化。
Using a whisk, stir until the chocolate is completely melted.
用打蛋器搅拌直到巧克力完全融化。
The mixture should be glossy and smooth. Refrigerate until completely firm, about 3 hours or overnight (to speed this chilling process up, pour the mixture into a wide, shallow bowl or pie plate).
混合物应该有光泽和光滑。冷藏至完全凝固，大约 3 小时或过夜（为了加快冷却过程，将混合物倒入一个宽而浅的碗或馅饼盘中）。
Place your coating(s) on a plate. Note that I don’t use straight confectioners’ sugar. I mix it with an equal amount of cocoa powder, as the cornstarch in confectioners’ sugar can give the truffles a slightly “off” taste. Remove the chilled truffle mixture from the refrigerator.
将涂层放在盘子上。请注意，我不使用直接糖果糖。我将它与等量的可可粉混合，因为糖果糖中的玉米淀粉会使松露略带“异味”。从冰箱中取出冷冻的松露混合物。
Using a small spoon, scoop out about 2 teaspoons of the chocolate mixture. Dust your fingertips with the cocoa powder or the confectioners’ sugar/cocoa mixture. Use your fingertips to shape into a rough ball. Quickly and gently roll in your palms to form into a smooth ball, then roll in your topping of choice. (If the chocolate starts to melt from the warmth of your palms, drop the truffle into the cocoa or confectioners sugar/cocoa mixture and lightly coat, then continue rolling.)
用小勺子舀出大约 2 茶匙巧克力混合物。用可可粉或糖果商的糖/可可混合物掸掸你的指尖。用指尖捏成一个粗糙的球。快速轻轻地在手掌中滚动，形成一个光滑的球，然后滚入您选择的配料中。 （如果巧克力因手掌的温暖开始融化，请将松露放入可可或糖果糖/可可混合物中，轻轻涂抹，然后继续滚动。）
Place the truffles in a single layer on a plate or in a storage container, cover, and refrigerate. Remove from the refrigerator about 10 minutes before serving (and keep in mind that they’ll get too soft if left out at room temperature for too long). The truffles will keep for a couple of weeks in the refrigerator.
将松露单层放在盘子或储存容器中，盖上盖子并冷藏。食用前约 10 分钟从冰箱中取出（请记住，如果在室温下放置太久，它们会变得太软）。松露将在冰箱中保存几周。
