Baileys Truffles

Delicious, Boozy, and Chocolatey these truffles are easy to make but so impressive. Perfect with a glass of port, a late-night treat or a party treat! You will love these Bailey's Truffles!

this recipe

My mother's maiden name is Bailey. My middle name is Bailey. So I like the name, Bailey. It was only obvious I would LOVE Bailey's Irish Cream. Baileys Truffles are the obvious choice for a chocoholic.

Chocolate is one of my true loves. I have always been a fan of milk chocolate. It's creamier and sweeter than dark. Isn't it the clear winner? Anyways, truffles were requested and as other people would be eating these truffles with some port I figured I should do dark chocolate. Ugh, how I dreaded the thought.

Truffles sound so fancy. Don't they? The great thing is they are not fancy to make! Easy peasy people! The only downside is the time you have to wait for the chocolate to set.

These baileys chocolate truffles are perfect for gift giving or a dessert to bring to a Christmas party. Or to stuff your face with. I'm not judging.

Let's get to the recipe.

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• Ingredients
• Instructions
• More boozy dessert recipes
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Ingredients

• Good Quality Dark Chocolate. I love to use Calleabut Dark Chocolate Callets but any good quality chocolate and you want it to be in small pieces so it can melt evenly so if it's a bar then make sure to finely chop it. I prefer not to use chocolate chips since there are ingredients in them to make them stay in the chip shape when melting. I have never made these with white chocolate but it sounds fantastic!
• Heavy Cream. Make sure you use heavy whipping cream, as it has a higher percentage of fat content.
• Butter. A little butter richens the texture of the truffles.
• Baileys Irish Cream. The star of the show. You can use any flavor of Baileys, here I used the classic flavor.
• Dutch Process Cocoa Powder. I prefer to use Dutch-process because it is a smoother flavor, as the acidity has been stripped.

Some people like to roll truffles in toasted coconut, graham cracker crumbs, or chopped nuts.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Place some water into a large saucepan over medium heat and place a large heat-proof bowl on top of the saucepan not letting the water touch the bowl. You are creating a make-shift double broiler.

Put chocolate, butter, and cream in the bowl. Let sit for a few minutes without touching. Remove from heat and whisk until fully combined. Let sit for 15 minutes to cool off.

Stir in Bailey's to the chocolate mixture and whisk until incorporated.

Pour mixture into a shallow dish, or if your bowl is wide enough use that and cover, and set in the fridge for 2 ½- 3 hours to set.

Use a small cookie scoop or melon baller to scoop the truffle mixture. If the mixture has chilled for too long it might need to sit at room temperature to make it easier to roll.

Place the balls on a wax paper or parchment lined baking sheet.

Once all scooped roll truffles into balls and roll in cocoa powder or melted chocolate.

Store in an air-tight container in a cool environment, I prefer the refrigerator. 

More boozy dessert recipes

Tiramisu is a classic treat, I like to use a layer of chocolate in the middle of mine.

One of my all-time favorite treats is English Trifle we often use sherry or Cointreau.

This chocolate crack cake is a family favorite!

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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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This post was originally published on December 18. 2012 as of January 6, 2022, the post has been updated.