Indulge in the pure delight of these Baileys truffles - luxuriously rich, creamy and just the right amount of Baileys flavor.
I'm a huge fan of Baileys and try to find multiple ways to use it - from a Baileys chocolate martini to Baileys ice cream to Baileys French toast.
Known for its creamy, rich, sweet and distinctive Irish whiskey undertone, Baileys is the perfect pairing with chocolate. So you might as well use it in one of chocolate's most popular forms - truffles!
Why This Recipe Works
- Rich flavor - Baileys adds a luxurious and distinctive flavor to truffles. Its creamy, sweet and slightly chocolatey notes enhance the richness of the truffles, creating a delightful taste experience.
- Creamy texture - Baileys contributes to the truffles' texture, making them exceptionally smooth and creamy.
- Holiday favorite - These Baileys truffles are not only great as Christmas gifts, but perfect for St. Patrick's Day as well! You could also try Baileys fudge.
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Ingredient Notes
- Chocolate - Opt for high-quality chocolate. Dark chocolate complements the sweetness of Baileys well.
- Heavy cream - Use heavy cream for the ganache filling. It contributes to the creamy texture of the truffles. Heat the cream just until it simmers, and then pour it over the chopped chocolate to create a smooth ganache.
- Baileys Irish cream - The smooth and creamy nature of Baileys is crucial to achieving the desired richness in your truffles.
- Butter - Adding a small amount of butter to the ganache can enhance the richness and add a silkier texture to the truffles.
- Coating options - Experiment with different coatings for your truffles. Cocoa powder, powdered sugar, chopped nuts, or even a drizzle of melted chocolate can add visual appeal and additional layers of flavor.
Ingredient Swaps
As with any recipe, you can switch up the ingredients for this recipe. Some variations include:
- Explore different types of chocolate for the ganache, such as white or milk chocolate, depending on your taste preferences.
- Instead of traditional heavy cream, use a non-dairy alternative like coconut cream or almond milk to create a dairy-free ganache.
- Substitute Baileys Irish cream with a non-alcoholic Irish cream-flavored coffee creamer or a mix of coffee extract and sweetened condensed milk.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Heat the heavy cream and Baileys in a small saucepan and add to a medium bowl with the chopped chocolate. Add the butter and pour the hot cream over top.
Let sit for 5 minutes and stir until the chocolate is melted.
Pour the ganache into an 8x8 pan and let sit in the fridge for 2 hours. Once ready, use a 2 teaspoon-sized cookie scoop to scoop out mounds.
Roll into balls and then roll in toppings of your choice.
FAQs
Yes, you can use different types of chocolate based on your preference. Dark chocolate is commonly used, but you can also try milk or white chocolate for a variation in flavor.
Yes, you can make non-alcoholic Baileys truffles by using a non-alcoholic Irish cream-flavored coffee creamer or a mix of coffee extract and sweetened condensed milk.
If the truffle mixture is too soft to handle, refrigerate it for a longer period to firm up. You can also try adding a bit more chocolate or chilling the mixture before shaping.
Store the truffles in an airtight container in the refrigerator to maintain their freshness. Bring them to room temperature before serving.
Baileys truffles can last for about 1 to 2 weeks when stored in the refrigerator. However, their shelf life may vary based on specific ingredients used.
Equipment
The equipment you use is important to how the truffles turn out. What is needed is the following:
- Large bowl - Need a bowl to be able to mix together the cream, Baileys and chocolate.
- Spatula - Used to mix together the ingredients.
- Pan - An 8x8 pan is best to let the ganache set.
- Cookie scoop - Use a 2 teaspoon cookie scoop for small truffles or a 1 tablespoon cookie scoop for larger sized.
Pro Tips/Recipe Notes
- Use quality chocolate as it contributes to the flavor of the truffles.
- If the ganache is too thick, stir in a some more warm cream and if too thin, add some more chocolate in tablespoon increments.
- Allow the ganache to chill thoroughly in the refrigerator before shaping the truffles. This makes the mixture easier to handle and roll into smooth balls.
- To ensure consistent truffle sizes, use a melon baller or a small scoop for shaping.
- Should the coatings fail to stick, gently warm the ganache ball by rolling it between your hands, which helps the coatings adhere.
Other Chocolate Recipes
If you’ve tried these Baileys truffles or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! And if you love Biscoff, give these Biscoff truffles a try. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Baileys Truffles
Ingredients
- 8 oz dark chocolate, finely chopped
- ⅓ cup heavy cream
- ⅓ cup Baileys Irish Cream
- 1 tablespoon unsalted butter, at room temperature
- cocoa powder, powdered sugar or finely chopped nuts for coating
Instructions
- Place chocolate in a medium heat-proof bowl. Heat the cream and Baileys in a small saucepan over medium heat until it begins to simmer.
- Add the butter to the chocolate and pour the hot cream mixture over top. Let sit for about 5 minutes and then stir until the chocolate is completely melted and smooth.
- Pour the ganache into an 8x8 inch pan and place in the fridge for 2 hours or until firm.
- Use a 2 teaspoon-sized cookie scoop to scoop out the mounds. Roll into balls and then roll in your topping of choice. Repeat until done. Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.
Notes
- Use quality chocolate as it contributes to the flavor of the truffles.
- If the ganache is too thick, stir in a some more warm cream and if too thin, add some more chocolate in tablespoon increments.
- Allow the ganache to chill thoroughly in the refrigerator before shaping the truffles. This makes the mixture easier to handle and roll into smooth balls.
- To ensure consistent truffle sizes, use a melon baller or a small scoop for shaping.
- Should the coatings fail to stick, gently warm the ganache ball by rolling it between your hands, which helps the coatings adhere.
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