Baileys Truffles

If you love Baileys Irish Cream and chocolate, this is your perfect little treat. Baileys Truffles are easy to make and so much lovelier than the store bought version.

Perfect for parties, gifting or anytime you are craving a little sweetness, these truffles call for just 5 ingredients and store well – you can even pop them in the freezer.

Jump to:

• The recipe
• Ingredients
• How to make Baileys Truffles
• Storage
• More sweet and spherical things
• Baileys Truffles

The recipe

I've adapted this recipe from a truffles recipe I found on the back of a Chester Slice recipe that my Aunty Judy had given me. Clipped from an early 2000's magazine, it was contributed by former footy player Matthew Johns. He attributes the recipe to his grandmother. Coincidentally, he was raised in the Hunter Valley just like myself, Nana Ling and most of my extended family.

Keep scrolling for the adapted Baileys Truffles recipe.

Ingredients

You'll need just 5 ingredients:

• Baileys Irish Cream
• milk chocolate (or dark if you prefer)
• white chocolate (or milk if you prefer)
• butter
• thickened cream (heavy cream).

All of the ingredient quantities along with clear instructions are in the recipe card at the end of this post.

How to make Baileys Truffles

Start by lining a baking tray with paper and measuring out the ingredients. You'll need to separate both of the chocolates into three batches – one for the truffles, another to coat the truffles and the third to make a chocolate drizzle over the truffles (see image 1). Next, you'll add all of the truffles ingredients into a saucepan (see image 2). Place over low heat and stir with a whisk until butter has melted and mixture becomes smooth (see image 3). Transfer mixture to a bowl and place in fridge for about 30 minutes (see image 4).

Next, roll mixture into small balls (about 1 tablespoon of mixture – see image 5) and place on the prepared baking tray. Place the tray into fridge for about half an hour. Remove the tray from fridge and re-roll if balls have flattened. Place into fridge again for about 30 minutes.

When the balls are chilled and holding their shape, melt the chocolate set aside for coating (in the microwave using 20 second bursts, checking and stirring after each burst). Using a spoon and fork, dip balls into melted chocolate and let excess chocolate drizzle off before placing back on baking tray (see image 6).

Melt the chocolate you've set aside for the drizzle and spoon it into a small plastic ziplock bag and squeeze chocolate into one corner. Snip the very end off that corner and drizzle chocolate over the balls (see images 7 and 8). Place in fridge until chocolate has set.

Storage

Truffles should be stored in the fridge, especially during the summer months. They will last a couple of weeks stored in an airtight container in the fridge. Freeze truffles (wrapped or in an airtight container) for a month or two. Remove from the freezer and allow to defrost before consuming.

More sweet and spherical things

Want more recipes like this one?

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