These homemade Baileys chocolate truffles are decadent, velvety, and just the right amount of boozy.
They combine rich, smooth chocolate with the thick heavy cream and luxurious Baileys Irish Cream.
Each truffle is a burst of flavor and texture, with a lusciously smooth center. And with so many fun coating options, they’re the perfect treat for any occasion.
Why You’ll Love These Baileys Chocolate Truffles
Decadent Boozy Taste: From the semi-sweet chocolate to the Irish cream, they’re an adult-only treat your friends and family will adore.
Easy Preparation: Despite their fancy appearance, these truffles are easy to make, requiring only a few ingredients and simple steps.
Make-Ahead Convenience: You can easily make these up and keep them in the fridge (or freezer). That makes them ideal for busy hosts.
Versatile Gifting: Perfect for gifting, they can be packaged beautifully and given as a thoughtful homemade gift. Gift them for holidays, birthdays, or special occasions.
Ingredients
- Baileys Irish Cream: Adds a delightful Irish whiskey and cream flavor to these decadent truffles. Feel free to use another brand (or a different flavor!).
- Semi-Sweet Chocolate: The rich, chocolatey base that melts in your mouth and pairs perfectly with the Baileys.
- Heavy Cream: A luscious addition that creates a smooth, creamy texture and helps the chocolate melt evenly.
- Unsalted Butter: Adds a velvety finish to the truffle mixture.
- For Coating: Choose from cocoa powder, powdered sugar, finely chopped nuts, sprinkles, or unsweetened shredded coconut. The coating adds texture and extra flavor, so don’t be shy.
How to Make Baileys Chocolate Truffles
There’s something so special about creating a decadent treat from scratch.
In this case, the rich, silky chocolate paired with the smooth, creamy Baileys is an absolute dream.
And yet, they could not be easier to make!
1. HEAT: Warm the heavy cream and butter in a microwave-safe bowl.
2. MELT: Add the chocolate, stir, and let sit for 2-3 minutes. Stir until smooth then set aside to cool for 10-15 minutes.
3. MIX: Add the Baileys and mix until well combined. Pour into a shallow dish, cover with plastic wrap, and refrigerate for 2-3 hours until firm.
4. PORTION: Scoop or spoon the ganache into 2 teaspoon portions and roll into balls.
5. COAT: Roll the truffles in your choice of coating while still sticky. Work in batches.
6. SET: Place the coated truffles on a parchment-lined tray and refrigerate for 30 minutes. Serve and enjoy!
Tips For the Best Baileys Chocolate Truffles
I can’t stop smiling at how cute these came out!
Rolling the truffles was a bit messy (okay, a lot messy!), but that’s part of the fun, right?
If you’ve never made truffles before, don’t stress. They’re crazy easy – even without these tips.
- Use quality chocolate. For the best flavor and texture, use high-quality semi-sweet chocolate with at least 60% cocoa. Ghirardelli and Callebaut are my top choices.
- Chop the chocolate finely. Chop the chocolate into small pieces so it melts quickly and evenly.
- Adjust the alcohol level. If you prefer a robust Baileys flavor, adjust the amount of Baileys Irish Cream accordingly. Start with the recipe’s 1/4 cup and modify to taste. Just remember to reduce the heavy cream, too.
- Chill thoroughly. Refrigerate the truffle mixture in a wide, shallow dish so it firms up faster. Whatever dish you cool it in, it needs to be firm enough to scoop and roll (which could take all night).
- Work quickly. When rolling the truffles, work quickly to prevent the chocolate from melting in your hands. If needed, wash your hands in cold water periodically.
- Keep cool but serve slightly warm. They need to stay in the fridge so they don’t melt. But I suggest letting them “warm” at room temp for about 15 minutes before serving. This helps them melt smoothly in your mouth.
How to Store
I’m already dreaming up excuses to make another batch of these bad boys.
Date night in? Girls’ night? Just because it’s Tuesday? Count me in!
As mentioned, they store really well, so you can easily make them ahead!
To Store: Keep the truffles in an airtight container and refrigerate for up to 2 weeks. If making ahead, coat just before serving.
To Freeze: Arrange the uncoated truffles in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer to an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before coating.
Let me know if you try this recipe—I’d love to hear how yours turns out!
More Truffles You Have to Try
Sugar Cookie Truffles
Orange Creamsicle Truffles
Red Velvet Truffles
Strawberry Truffles
Baileys Chocolate Truffles
24
servings45
minutes3
hours105
kcalExperience the rich and creamy delight of these luxurious Baileys chocolate truffles. With a fun array of toppings, they’re perfect for special occasions.
Ingredients
1/2 cup heavy cream
1 tablespoon unsalted butter
12 ounces semi-sweet chocolate, chopped (2 cups)
1/4 cup Baileys Irish Cream
1/4-1/2 cup cocoa powder, finely chopped nuts, sprinkles, or unsweetened shredded coconut, for coating
Instructions
- In a large, microwave-safe bowl, combine the heavy cream and butter. Microwave in 30-second intervals until hot to the touch.
- Add the chocolate, stir once, and leave for 2-3 minutes. Then, stir well until smooth and lump-free. If needed, microwave in 15-second intervals to melt all the chocolate. Set aside to cool for 10-15 minutes.
- Add the Baileys and mix until well combined. Pour the mixture into a shallow dish to cool. Cover with plastic wrap, pressing it onto the surface, and refrigerate for 2-3 hours or until firm.
- Portion the ganache with a mini scoop or spoon (about 2 teaspoons each) and roll into balls. Work in batches and roll the truffles in your choice of coating while they’re still slightly sticky.
- Place the coated truffles on a parchment-lined tray and refrigerate for about 30 minutes to set. Serve and enjoy!
Notes
- Portion a few truffles and then refrigerate the rest while you roll and coat them. This will keep the mix cold and firm. Alternatively, place the dish in a roasting pan half filled with ice water to keep the ganache cool.
- If coating the truffles in powdered sugar, add a little cocoa to the mix. The cornstarch in the sugar can leave an odd film on the chocolate.
- The calories listed do not include the toppings.
