Baileys Chocolate Truffles
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Rich, creamy, and intensely bittersweet, these Baileys chocolate truffles are pure, all-encompassing bliss.
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. Though they look fancy, 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).
“These are blissful indeed – and easy to make.”
What You’ll Need To Make Baileys Chocolate Truffles
- Heavy Cream: Provides richness and creates a smooth texture for the truffles.
- Baileys Irish Cream: Adds a creamy, slightly boozy flavor to the truffles. If you’d like to make them alcohol-free or kid-friendly, replace the Baileys with more heavy cream.
- Butter: Adds richness and helps create a creamy, luxurious mouthfeel.
- Semi-Sweet Chocolate: Provides deep chocolate flavor and the main structure for the truffles. The taste of the truffles is dependent on the quality of the chocolate you start with, so be sure to use a good one. I recommend Ghiradelli.
- Cocoa Powder, Confectioners’ Sugar, Finely Chopped Nuts, Or Unsweetened Shredded Coconut: Used for coating, adding texture, variety, and additional flavor to the truffles.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
To begin, combine the heavy cream, Baileys, butter, and salt in a medium microwave-safe bowl.
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.
Using a whisk, stir until the chocolate is completely melted.
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).
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.
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.)
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.
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Baileys Chocolate Truffles
Rich, creamy, and intensely bittersweet, these Baileys chocolate truffles are pure, all-encompassing bliss.
Ingredients
- ½ cup heavy cream
- 2 tablespoons Baileys Irish Cream (okay to substitute heavy cream)
- 1 tablespoon unsalted butter
- Pinch salt
- 8 oz semi-sweet chocolate, best quality such as Ghiradelli, chopped
- Cocoa powder (natural or Dutch-processed), confectioners' sugar, finely chopped nuts, or unsweetened shredded coconut, for coating (See Tip)
Instructions
- In a medium microwave-safe bowl, combine the heavy cream, Baileys, butter and salt. 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. Using a whisk, stir until the chocolate is completely melted and the mixture is 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).
- Place your coating(s) on a plate. Remove the chilled truffle mixture from the refrigerator. If you've had the mixture in the fridge for longer than 3 hours, you may need to let it sit out at room temperature for 10 to 15 minutes so it's malleable enough to work with.
- 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. You may need to wash your hands in cold water from time to time.) 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 (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. They can also be frozen for up to two months.
- Tip: If using confectioners' sugar for coating your truffles, mix it with an equal amount of cocoa powder for best results. When used alone, the cornstarch in confectioners' sugar can give the truffles a slightly "off" taste.
Nutrition Information
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- Per serving (1 truffle (does not include coating) servings)
- Calories: 57
- Fat: 4 g
- Saturated fat: 3 g
- Carbohydrates: 5 g
- Sugar: 4 g
- Fiber: 0 g
- Protein: 0 g
- Sodium: 7 mg
- Cholesterol: 13 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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SO good! Pretty easy however they were really wet after a few hours in the fridge and the coating didn’t really stick. I think I’ll try putting in the freezer next time, maybe overnight?
Hi Lisa, These are pretty soft as far as truffles go. That said, I think freezing them overnight is fine and may help a bit. 😊
My mixture curled initially and then separated when I added the chocolate, so I have a lumpy globe surrounded by liquid! I’ve put it in the fridge but bot sure what will happen to it!
Hi Elspeth, I’m sorry you had a problem with this! It sounds like your chocolate siezed up. Did the chocolate melt easily when you added it to the liquid mixture? Did you happen to use milk instead of cream or make any other substitutions?
I used Aldi Belgian chocolate chips and Baileys as the recipe is written. I doubled, which might be the problem. I set the double batch overnight and it looks solid but when I went to roll them they look terrible. Too soft. Can I add anything to thicken it at this point?
I have an old Gourmet Magazine (November 1981) for Chocolate Truffles that uses Brandy instead. A very similar recipe to this but it used 2 TSBP of butter. Everything else is pretty much the same. They also had you add the butter separately after the chocolate mixture set? (which meant setting 2 times). Yours seemed easier with one setting???
Should I try to add more butter at this point or just dispose and start again? Maybe a single recipe???
Hi Deb, sorry you had a problem with these. Making a double batch would not have caused an issue. I suspect the fact that you used chocolate chips (instead of a chopped chocolate bar) and that they weren’t the highest quality chocolate may have been a problem. Also, by nature, these are a bit soft and you need to work quickly once you remove them from the fridge. You could try adding a bit more chocolate to them to see if that helps make them more solid.