Decadent Baileys Chocolate Truffles
You can enjoy these decadent chocolate Bailey’s truffles anytime using my simple recipe. They taste amazing. Since these are an “adult only” dessert, enjoy with friends for any occasion or no occasion at all throughout the year. I break out the Baileys Irish Cream to make delicious dessert recipes, especially for St. Patrick’s Day and Christmas. It’s always a nice treat when we have friends over. If any of you are unfamiliar with Baileys Irish Cream, it’s an Irish cream alcoholic liqueur that’s flavored with cocoa and cream, which makes a delicious chocolate milk and Irish whisky blend.
FYI: The original Bailey’s Irish Cream which I used for this recipe—was introduced in 1973 and by 1974 it had already become a popular after-dinner drink.
That’s what makes it a great addition to so many dessert recipes, like these Baileys Chocolate Truffles.
Just a note: Like I mentioned above, since these are made with Baileys Irish Cream Liqueur these truffles are meant for adults 21 and over. So, you’ll have to make another truffle for the kids. Or, you can leave out the Baileys and just add more of the cream in its place.
I hope you enjoy these rich, decadent chocolate truffles this St. Paddy’s Day and any day you want a rich, decadent dark chocolate truffle.
Decadent Baileys Chocolate Truffles
Yields: about 18 to 20 truffles
What you’ll need to make a batch of Decadent Baileys Chocolate Truffles…
Ingredients:
- 1/2 cup heavy cream
- 8 oz good quality chocolate (I used Ghirardelli, but you can mix two different chocolates such as semisweet and bittersweet, or even milk chocolate)
- 3 Tbsp softened unsalted butter
- 1/8 tsp fine sea or Kosher salt
- 3 Tbsp Baileys Irish Cream
For the chocolate coating:
- 8 to 12 ounces good quality chocolate
- 1 1/2 teaspoons refined (no flavor) coconut oil
How are these Decadent Bailey’s Chocolate Truffles made…
Directions:
- Break up the first 8 ounces of chocolate into a heat proof bowl. Place the heavy cream into a small saucepan. Bring to a small boil. Add in the 1/8 teaspoon of salt. Stir.
- Pour the hot cream over the chopped chocolate. Let sit for about a minute. Stir with a whisk or rubber spatula until all the chocolate is melted.
- Stir in the Baileys and softened butter. Whisk until the mixture is smooth and shiny.
- Pour the truffle mixture into a shallow glass pan, an 8 x 8 is what I use. Spread with a rubber spatula and place in fridge for a couple of hours until set.
- Take out of fridge, have a rimmed cookie or baking sheet ready that’s lined with parchment paper. Scoop out about 2 teaspoons. Make sure your hands are clean and cool. Roll into balls. You should get about 20 truffles. Place back in fridge until firm. Maybe about 10 to 30 minutes.
- Right before you take the truffles out of the fridge, heat the last 8 ounces of broken up chocolate with the coconut oil in a microwave bowl. Heat for 30 seconds. Take out, stir and put back in for 20 second intervals until the chocolate is shiny and smooth.
- Take the truffles out of the fridge and with a wooden skewer or a fork, dip each one into the melted chocolate. Place back on the parchment paper. After all the truffles are dipped. Let sit on the counter for a few minutes. Then whatever chocolate you have leftover, drizzle with a folk over each truffle. If needed heat the remaining chocolate for a few seconds in the microwave. Place back in the fridge for just about 15 more minutes. Take out and serve. Best if stored in a sealed container in the fridge up to 5 days.
Here’s a few more delicious chocolate recipes…
Simple Homemade Dark Chocolate Bars
Dark Chocolate Spiced Truffles
Surprise Dark Chocolate Peanut Butter Balls
Bailey's Chocolate Truffles
You can enjoy these rich dark chocolate Bailey’s Chocolate truffles anytime using my simple recipe. They taste amazing.
Ingredients
- 1/2 cup heavy cream
- 8 ounces good quality chocolate, I used Ghirardelli. You can mix two different chocolates such as semisweet and bittersweet, or even milk chocolate
- 3 tbsp softened unsalted butter
- 1/8 tsp fine sea or kosher salt
- 3 tbsp Baileys Irish Cream
Chocolate Coating
- 8 to 12 ounces good quality chocolate
- 1 tsp refined (no flavor) coconut oil
Instructions
-
Break up the first 8 ounces of chocolate into a heat proof bowl. Place the heavy cream into a small saucepan. Bring to a small boil. Add in the 1/8 teaspoon of salt. Stir.Pour the hot cream over the chopped chocolate. Let sit for about a minute. Stir with a whisk or rubber spatula until all the chocolate is melted.Stir in the Baileys and softened butter. Whisk until the mixture is smooth and shiny.Pour the truffle mixture into a shallow glass pan, an 8 x 8 is what I use. Spread with a rubber spatula and place in fridge for a couple of hours until set. Take out of fridge, have a rimmed cookie or baking sheet ready that’s lined with parchment paper. Scoop out about 2 teaspoons. Make sure your hands are clean and cool. Roll into balls. You should get about 20 truffles. Place back in fridge until firm. Maybe about 10 to 30 minutes. Right before you take the truffles out of the fridge, heat the last 8 ounces of broken up chocolate with the coconut oil in a microwave bowl. Heat for 30 seconds. Take out, stir and put back in for 20 second intervals until the chocolate is shiny and smooth.Take the truffles out of the fridge and with a wooden skewer or a fork, dip each one into the melted chocolate. Place back on the parchment paper. After all the truffles are dipped. Let sit on the counter for a few minutes. Then whatever chocolate you have leftover, drizzle with a folk over each truffle. If needed heat the remaining chocolate for a few seconds in the microwave. Place back in the fridge for just about 15 more minutes. Take out and serve. Best if stored in a sealed container in the fridge up to 5 days. Enjoy!
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These truffles are great anytime you’re having friends over for a delicious dessert.
Please stop back again soon. There’s so many more recipes to see both sweet and savory. New ones too.
Bye for now…
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