Easy Peasy Baileys Chocolate Truffle Recipe

Posted on by Scott

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

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.

Recipe: Baileys Chocolate Truffles

Summary: Chocolate truffles are great but these Baileys ones are better. Try it and see!

Ingredients

  • 100ml Double Cream
  • 75ml Baileys
  • 175g 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

Method

  1. Chop up the chocolate and place in a large bowl
  2. Heat the Baileys / Double cream mixture over a low heat just until it starts to bubble.
  3. Immediately remove from heat and pour over the chocolate, then stir until smooth. Place bowl in fridge until completely cool – it will set but not hard.
  4. 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.
  5. 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.

Variations

Try swapping the Baileys for another alcohol of your choice. If doing this reduce the quantity a little as Baileys is quite creamy; the one you use instead probably won’t be.

Number of servings (yield): 30

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  • http://www.acatinthekitchen.com Dagmar

    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!

  • http://melecotte.blogspot.com Chris

    These are fabulous! Perfect for this time of year – perfect for a romantic evening in front of the fire! :)

  • http://www.harmonybusiness.co.uk catering equipment

    Fantastic photo! Sounds amazing as well! x

  • http://blog.lemonpi.net Y

    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! :)

  • http://watkinslynn.typepad.com/pages_pucks_and_pantry/ Mrs. L

    Anything Baileys works for me. Awesome that you make these for your wife.

  • http://www.coffeeandvanilla.com Coffee and Vanilla

    That sounds really good :) Thank you for sharing this.

  • http://www.realepicurean.com scott

    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!

  • http://marisblogs.wordpress.com maris

    These look incredible! I wish I’d seen this before I did my holiday baking!

    • http://www.realepicurean.com scott

      Never too late. Why not give them a go?

  • Carol

    I love Baileys in all it’s flavours, will have it tonight in the choclate cups, 2 treats in one
    yummy yummy

    • http://www.realepicurean.com scott

      I love it too (despite being a guy!) – so delicious with chocolate!

  • Carol

    love Baileys in all its flavours, will have it in the choclate cups tonight, yummy yummy

  • http://www.cooksister.com Jeanne

    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!

    • http://www.realepicurean.com scott

      Hot chocolate with Baileys sounds delicious, too – just enough taste to be nicely warming.

  • http://www.juliejams.com/ Julie

    That looks and sounds amazing!

    • http://www.realepicurean.com scott

      And oh, so tasty, too!

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  • http://petitekitchen.blogspot.com/ Petite Kitchen

    Wow. Those look so amazing. Beautiful photo. I am adding this to my list of things to try.

    • http://www.realepicurean.com scott

      They tasted good too. You’ll have to let me know how yours turn out.

  • jackie

    Do you have to melt the chocolate too? Or do you leave in it chunks?

    • http://www.realepicurean.com scott

      The chocolate will melt through the heat of the double cream. Honest!

  • Jane

    The mix tasted great – but it never set after 24hrs in the fridge! Any reasons why?!?!

    • http://www.realepicurean.com scott

      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)?

      • Jane

        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.

        • http://www.realepicurean.com scott

          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.

  • ruth

    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!!

  • ruth

    nope – they didnt set but they did make a lovely baileys chocolate pouring sauce :)

    • http://www.realepicurean.com scott

      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!)

  • http://www.simple-easy-recipes.com Anne

    I will make it in lunch for my son to take School. I hope my son will enjoy this recipe. I have recently added Chocolate cake on my blog but i must say That your recipe is more delicious than mine. Thanks for sharing.

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  • madonna66

    Hmmmm, not sure what I did wrong ( and it’s pretty hard to get it wrong with so few ingredients!! ) but mine spent almost 24 hrs trying to set. I did use a combination of milk choc and dark choc (like a few other recipes I viewed before selecting this one ). I used a combination of freezer and fridge and nothing worked. Only after them not working did I read the reviews where others had the same problem. Sorry but I’ll have to find another recipe to try…

    • http://www.realepicurean.com/ Scott

      Hmmn, this is strange and disappointing! I gave it a go again myself and sure enough, they were a little too soft – but still formed into good truffles. They’re not supposed to set hard.

      Regardless, I’ve tweaked the recipe to take this into account, so thanks for letting me know how it went for you!

  • Charlotte

    I decided that these looked delicious and would go perfectly in my christmas gift boxes, so without reading the comments about it not working, cracked on anyway. I used Milk Chocolate not dark, and Single Cream not Double as we cant get double cream here and mine worked out perfectly !! Fantasticly devine reciepe !! Plus i coated mine in melted chocolate Yum Thanks :)

    • http://www.realepicurean.com/ Scott

      Thank God it worked for someone, I was beginning to wonder what on Earth was going wrong with all the comments to the contrary.

      Hope you enjoyed it!

  • Helen

    Thankyou for sharing this recipe Scott, its fabulous!
    I have made truffles before but not with Bailey’s & these are going to be such a hit!

    Having been a chef many years ago, old habits die hard & i will admit to not measuring ingredients, just throwing it together & going by consistency & taste (as if Baileys & cream would go to waste when im about!?)

    Mine turned out perfectly, made with Cadbury’s chocolate! I made them in bulk & plan on sharing with my Mum, Mum-in-law & Nan as a little extra treat this Christmas, thats if i can keep them hidden from my 2 kids, who had much fun getting messy helping roll into balls, then coating & fighting over the bowl afterwards! Oh the joys of cleaning up after those pair!
    We have 2 different coatings, the traditional cocoa & melted chocolate with finely crushed mixed nuts (think Ferrero Roche?) and Yum Yum YUM!

    May i add i personally find it easier to melt the chocolate in a bain marie, also returning to the fridge for an hour to re-set prior to dipping in chocolate. Hope you dont mind my input here.

    Merry Christmas!

    • http://www.realepicurean.com/ Scott

      Excellent to hear it worked out for you! Also, I don’t mind your input at all, I’m always on the look-out for more cooking tips!

  • Marta Baya

    Made them a long time ago

    • http://www.realepicurean.com/ Scott

      I’ll be tweaking this truffle recipe this year, too.  Let me know how yours turn out!

  • Mrsjarvino

    how long do these tend to keep for?

    • http://www.realepicurean.com/ Scott

      Not too long as they contain fresh cream. I’d say to eat within 7 days and keep refrigerated.

  • Donna-Michelle

    I have done this receipe today, they came out a little too soft so i ended up putting dollops into icing sugar and rolling, this seems to harden the outside of them making it easier to roll leaving them soft on the inside……. DEVINE :)

    • http://www.realepicurean.com/ Scott

      I’ll make them again myself within the next week or so and see if they’re a bit soft, if so I’ll knock the amount of cream down a little and adjust the recipe accordingly.

  • Claire Rudkins

    I made these last night as per your recipe and they were just perfect. Left the mix to chill and they were just fine for rolling into balls and chucking in cocoa!!
    Brought some into work today and they have all gone!!
    Many thanks for a fab and easy recipe. I think these are going to become a regular in my house!! (but i need to get some smaller cake cases!!)

    • http://www.realepicurean.com/ Scott

      Those truffles look great!  Glad to hear it worked for you :-)

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