Easy Peasy Baileys Chocolate Truffle Recipe
December 21st, 2008 by Scott |
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So here’s the story in brief; my Wife loves Baileys Truffles and expects them every Christmas without fail. I decided that instead of buying them for Christmas I should make them; simple truffles are, after all, the easiest thing in the world, with only a couple of ingredients and no real cooking involved.
Baileys Chocolate Truffle
This recipe uses dark chocolate, Baileys and double cream, in a “ganache” (chocolate icing) style – and as such could easily be used for that purpose. You could just as easily replace the Baileys with another alcohol of your choice, or even omit it altogether (that is, swap it with an equal amount of cream).
Basically, this is your base point for any number of truffle recipes, simply play around with the ingredients until you find a combination of flavours that work for you. This will make somewhere in the region of 30 truffles.
Baileys Chocolate Truffle Recipe – Ingredients
- 125ml Double Cream
- 100ml Baileys
- 125g Dark chocolate (70% cocao solids or above – higher percentage will give a stronger and more adult taste to the truffles)
- Cocoa or icing sugar for coating
- 30+ Cake cases (as picture) – optional
Baileys Chocolate Truffle Recipe – Method
- Chop up the chocolate and place in a large bowl
- Heat the Baileys / Double cream mixture over a low heat just until it starts to bubble.
- Immediately remove from heat and pour over the chocolate, then stir until smooth. Place bowl in fridge for a few hours.
- Remove from fridge and form rough ball shapes with your hands; work fast as it melts quickly. Dip each ball into your chosen coating (icing sugar, cocoa, even melted chocolate) and place into small cake cases (recommended) or onto grease proof paper.
These are then best placed back in the fridge to re-harden, removed shortly before they are required – for example at the end of a meal to be served as petit fours. Enjoy!
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Tags: baileys, baileys truffles, christmas, truffle recipe, truffles
Filed under: Sweet.
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Baileys and chocolate is a lovely combo. I had some Baileys in a white chocolate ganache a few weeks ago and it was delicious. Lovely photo!
These are fabulous! Perfect for this time of year – perfect for a romantic evening in front of the fire!
Fantastic photo! Sounds amazing as well! x
I wouldn’t drink Baileys, but I love it in truffles. What a great gift for your wife! Merry Christmas to the two of you!
Anything Baileys works for me. Awesome that you make these for your wife.
That sounds really good
Thank you for sharing this.
Dagmar: It is indeed a great combo. And thanks for the compliment!
Chris: Yes indeed. If my Wife wasn’t ill
catering equipment: Thanks. Tastes good!
Y: I haven’t drank it for a while but went through a phase when I was younger. It’s a very approachable whisky taste.
Mrs. L: I relented and bought her some, too
Coffee and Vanilla: No problem with the sharing! Hope you’ve had a great Christmas!
These look incredible! I wish I’d seen this before I did my holiday baking!
Never too late. Why not give them a go?
I love Baileys in all it’s flavours, will have it tonight in the choclate cups, 2 treats in one
yummy yummy
I love it too (despite being a guy!) – so delicious with chocolate!
love Baileys in all its flavours, will have it in the choclate cups tonight, yummy yummy
OMG, look at that photo!! And such a simple recipe. I’m with your wife on this one. Also tried hot chocolate with a shot of Bailey’s the other day at the Hyde Park Christmas market – heaven!
Hot chocolate with Baileys sounds delicious, too – just enough taste to be nicely warming.
That looks and sounds amazing!
And oh, so tasty, too!
[...] Chocolate Truffles (A recipe from Scott at the Real [...]
[...] Chocolate Truffles (A recipe from Scott at the Real [...]
Wow. Those look so amazing. Beautiful photo. I am adding this to my list of things to try.
They tasted good too. You’ll have to let me know how yours turn out.
Do you have to melt the chocolate too? Or do you leave in it chunks?
The chocolate will melt through the heat of the double cream. Honest!
The mix tasted great – but it never set after 24hrs in the fridge! Any reasons why?!?!
Not sure; it shouldn’t totally set anyway, but I guess you know that.
Perhaps your chocolate didn’t have a high enough cocoa content (therefore too much milk, so sets a lot softer)?
It did set very thick… and tasted good! Just a little too runny to make truffles with!
Did use a chocolate with 70% cocoa solids. Will try again with an 80% as the mix tastes too good to give up after the first try!
Thanks for your advice.
Let me know how it goes (went?) this time. The mixture still should be quite soft, so soft that it sticks to your fingers when you try and roll it (that’s why it’s best straight from the fridge).
When you drop the little balls into the cocoa and roll them around, your left with a soft, well, truffley texture when you bite into them.
But it may well be that it didn’t work out for some reason, that’s why I’m interested. I’ll be doing them again this year.
I have just made your truffles using milk chocolate because im not keen on dark and am now a little worried that they are not going to set after what jane said
.
Watch this space!!
nope – they didnt set but they did make a lovely baileys chocolate pouring sauce
Hi Ruth,
Strange, but next time try a little less double cream – 50ml or so. This should sort it out (will try again myself to make sure the recipe works for me and I didn’t make a typo!)