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Bailey’s Irish Cream Chocolate Truffles – with the amazing flavor of cream, Irish whiskey and rich dark chocolate in one bite!
Pour the ganache into a shallow pan and cool in the refrigerator at least 3 hours.
Using a melon baller or scoop holding about two teaspoons, form into balls, rolling in your palms, and place on a parchment or wax paper lined baking sheet. Refrigerate until firm. While the truffle filling is in the fridge, prepare the chocolate coating. If you want to skip this step, roll the truffles in sifted unsweetened cocoa powder and store in an airtight container.
While researching truffles I also looked into tempering chocolate. I’ve been afraid of trying this but once I completely understood it wasn’t so scary. Yes I think I would do some things different next time, but for now, I followed the instructions for chocolate tempering on the Ghirardelli website. If you can’t find the instructions there, King Arthur Flour provides a good Basic Guide to Tempering Chocolate.
The reason for tempering the chocolate is simple. You want to maintain a smooth and glossy finish and you also want the chocolate to have a crisp snap when bitten. But most of all, you don’t want the chocolate to melt when it touches your fingers. This all makes sense to me.
Instead of posting instructions for tempering, I think you would do better reading it for yourself. I will however, post a chocolate tempering post one day when I use this method again. I love to master these unique processes so you know I’ll try again.
Served with a little Bailey’s Irish Cream, these are a great finish to your special St. Patrick’s Day meal.Thanks for PINNING!
Bailey's Irish Cream Chocolate Truffles
Ingredients
- ½ cup heavy cream
- 8 ounces good bittersweet chocolate, chopped fine
- 3 tablespoons unsalted butter, cut into small pieces, room temperature
- 3 tablespoons Bailey’s Irish Cream
For the coating:
- ⅔ cup sifted unsweetened cocoa powder
- 8 ounces good bittersweet chocolate, chopped fine
- Other toppings such as melted white chocolate tinted green and chopped nuts if desired
Instructions
- Bring the cream to a boil over medium heat. Pour the hot cream over 8 ounces chopped bittersweet chocolate. Allow the mixture to rest for a minute or two, then stir with a spatula until all the chocolate is melted. Stir in the butter and Bailey’s and blend until smooth. Spread the ganache into a shallow glass pan and refrigerate for several hours.
- Using a melon baller or scoop holding about two teaspoons, form into balls, rolling in your palms, and place on a parchment or wax paper lined baking sheet. Refrigerate until firm. While the truffle filling is in the fridge, prepare the chocolate coating by tempering the chocolate in your preferred method. If you want to skip this step, roll the truffles in sifted unsweetened cocoa powder and store in an airtight container.
- Coat the truffles in the tempered chocolate and top as desired. Store the finished truffles in the refrigerator removing one hour before serving.
Recipe Notes
Nutrition
Do you celebrate St. Patrick’s Day with a special dish? Maybe Irish soda bread, corned beef or cabbage and potatoes? Feel free to link a post in the comments section and let us know what you’re making these days! Sharing is such fun.
Cynthia Mauch says
The truffles were okay but the 3 tablespoons of Baileys is not enough. Couldn’t taste it at all. Can I substitute more Baileys for the heavy cream?
Tricia Buice says
I have not tested this recipe using more Bailey’s so I’m not sure if the consistency would be affected. First these are truffles, lightly flavored with Bailey’s. Too much Irish cream could cause the mixture to be runny.
Ann says
Looks yummy!!!
Tricia Buice says
Thanks Ann!
Kasie Cahill says
Such an easy and lovely recipe. I do add a splash more Baileys, and for those who cannot have alcohol, I substitute the flavoring. I get requested by family and friends to make these every year for the holidays!
Tricia Buice says
Thanks for the feedback Kasie. These are so creamy, flavorful and spirited – we love these truffles!
Christina says
How many truffles does this recipe make?
Tricia Buice says
Hi Christina – 18 to 20 🙂
cecile stroka says
amazing chocolate truffles
Tricia Buice says
Thank you Cecile!
Simone says
So* 😉
Simone says
Wow I might try these, I always thought truffles must be crazy difficult to make! Yours look sl professional!
Hungry Jenny says
Wow, these look gorgeous, really professional-looking too – you should sell them for people to give as gifts :)<br /><br />Hungry Jenny x
The Blonde Duck says
Beyond delicious! Just popping in to drool!
Em (Wine and Butter) says
YUM! Homemade truffles!! Im not that big a chocolate person… but I am a sucker for a truffle. Also, so conveniently packaged serving wise.<br /><br />At what age are you going to allow Isaac to start trying Irish Cream truffles..?? 🙂
Tricia says
Not for a very, very long time! But I do see applesauce and sweet potatoes and other healthy foods in his future!
Big Dude says
I love chocolate truffles and I like to drink Bailey's over ice in a water glass, so you can imagine how much I'd love these babies.
Tricia says
I'm with you on the Bailey's over ice. It always seems to taste perfect.
Mary says
AWE!!!! What a sweet baby boy!! I was all set to compliment your gorgeous truffle photos and tell you how decadent they sound, and now? All I can think is, OOOOOOH! He is way too cute! I love the baby pictures!
Tricia says
Thanks so much Mary! I do think I'll enjoy taking baby pictures as much or even more than food! It's harder to catch the smile as he doesn't sit still like a plate of truffles!