These Baileys truffles are made by melting dark chocolate into warm Baileys liqueur. I can’t imagine anything more fabulous!
This recipe is purse friendly – 100ml of Baileys and 200g of chocolate yields 30 incredible truffles.
You can use a non branded version of Irish cream liqueur instead of Baileys – there are some lovely flavours available around Christmastime. I’ve seen peanut butter, white chocolate, espresso, clementine and even billionaires!
You can use anything you like to coat your truffles. I’ve chosen biscuit crumbs, grated chocolate, chopped nuts and cocoa powder. These are all quick and easy to prepare and they’re readily available in my kitchen. Use whatever you fancy, whatever you have. Alternatively you can coat your truffles in melted chocolate, if you have the patience!
If you want to make a free from version of these truffles, swap the liqueur for a double cream alternative and make sure your chocolate and your chosen coatings are free of allergens.
These Baileys truffles make a lovely gift, just pop them into a clean jam jar with a little bow.
I warm my Baileys in my little milk pan, but you can also use the microwave if you like. Be watchful as it’s only a little bit of liquid so it heats up very quickly.
You can double the recipe to scale it up if you want to make more truffles. I weighed my truffles out and the mixture yielded 30 truffles of 8 grams each.
Baileys Truffles Recipe
Makes 20 – 30 (I made 30 @ 8 grams each)
Ingredients:
- 100ml Baileys Irish Cream
- 200g Dark chocolate broken into small pieces – I used 60% cocoa solids
- Coatings for your truffles: I used cocoa powder, grated white chocolate, chopped toasted nuts and biscuit crumbs.
- Line a tray or baking tray with parchment paper. Choose one that fits easily into your fridge.
Method:
Heat the Baileys until simmering.
Add the chocolate and stir together until melted and smooth.
If the chocolate doesn’t fully melt, warm gently in the microwave or over a gentle heat in very short bursts.
Refrigerate for a few hours until set – you can leave it in the fridge overnight and come back to it tomorrow if you like.
Prepare your truffle coatings.
I used cocoa powder, grated white chocolate, chopped toasted nuts and digestive biscuit crumbs.
Scoop out small spoonfuls of your truffle mixture and roll into balls.
These truffles are delightfully rich, so smaller is better on this occasion. It’s not often I say that!
Drop each ball into your coatings straight away while they’re sticky and roll to coat.
Remove each truffle and place on a tray lined with baking parchment.
Chill for an hour to firm up, before packing into airtight containers.
Store your truffles in the fridge for up to a week.
You can also freeze the finished truffles for up to 3 months.
Top tips:
I wear disposable plastic gloves when rolling my truffles, it makes the job a whole lot easier AND cleaner!
If your chocolate doesn’t fully melt when stirred into the hot Baileys, you can gently warm the mixture in a bowl over a saucepan of hot water, or gently heat it in very short bursts in the microwave.
If your mixture separates, stir in a splash of cold milk and it’ll come back together.
You can use a stick blender to quickly mix your Baileys and cream together.
You can substitute double cream instead of the Baileys if you prefer an alcohol free truffle.
I’ve made this recipe using double cream and milk chocolate, and I tried it with double cream and white chocolate and it worked beautifully every way.
Give it a go & let me know how you get on. I love seeing your creations – tag me on instagram, Facebook, Threads or Bluesky.
Abi – The Brownie Lady