Booze Balls! Baileys Irish Cream Truffles Recipe.

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December 22, 2014 by dairycarrie

I’m going to let you in on a little secret… I may be a little bit of a Scrooge when it comes to Christmas. I don’t put up a tree, I have multiple rolls of wrapping paper that will never be used because I usually stuff gifts into gift bags while Hubs drives to our family gatherings and you won’t see me in a festive Christmas sweater, ugly or otherwise because I don’t own one. I do put a wreath that I buy from one of my favorite 4H members up. But since I never get around to taking it down until after the first set of robin’s eggs hatch in early June, I’m not sure if the wreath counts as holiday decoration or more of a annual native habitat restoration project.

Maybe all those times of watching the Whos down in Whoville after the Grinch took away all their presents and Christmas decorations set me on this path or maybe it’s because I don’t want to deal with keeping the cats and dogs out of our tree. Either way, for me I don’t feel like it’s really Christmas time until I am in the kitchen baking up goodies to fill special plates that I’ll give to the people that make the 364 other days out of the year better.

Nothing says “I appreciate and care about you” like a plate full of homemade goodies… except maybe booze. Which is why this year’s goodie plates will be featuring these delightful little bites of boozy heaven.

These taste even better than they look!

These taste even better than they look!

Because I appreciate and care about you wonderful people who read my blog, but it’s entirely impractical for me to send goodie plates to all of you, I’m just going to give you the recipes to make your own. Merry Christmas!

Baileys Irish Cream Truffles

Baileys Irish Cream Truffles

These little bites of pure bliss are over the top good and very simple to make! You can customize your truffles by using different flavors of Baileys. I made some with regular Baileys and then I went for my one of my favorite flavor combinations ever by using the new Baileys Chocolate Cherry Irish Cream flavor.

The best part about this recipe is that it only takes a few ingredients and 15 minutes (plus some time in the fridge) to make.

Here’s what you need-

1/4 Cup Baileys Irish Cream (Original or one of their flavored options!)

10oz bag of good dark chocolate chips

2 Tbs butter

1/2 cup Heavy Cream

Sprinkles/Colored Sugar or additional chocolate for covering. I use different colors for different flavors.

To make the truffles-

Put your chocolate chips in a microwave safe bowl.

In a small saucepan bring the butter and the cream (not the Baileys, just the straight up cream) to a gentle boil.

Pour the heated cream and butter over the chocolate chips and start stirring. The heat from the cream, butter combo should be enough to melt the chips fully. However if you still have a few lumps, pop the bowl into the microwave for 30 seconds, but don’t get microwave happy, you could end up scorching the chocolate. I’m looking at you Hubs.

Once the chocolate is completely melted and it smooth, add the Baileys and stir until it’s completely incorporated and the chocolate is smooth again.

Pop the mixture into the fridge for at least a few hours, overnight is even better.

Congratulate yourself on making ganache. Pour a celebratory drink. I suggest Baileys on the rocks.

Once your ganache is completely cooled take it out of the fridge while you get some cookie sheets lined with parchment paper.

If you happen to have some food service type/latex gloves around, now would be a good time to put them on. If not, no big deal, just know that your hands are about to get chocolatey and you should probably take off any rings you may be wearing.

With a spoon or a small portioner, take small bits of ganache and roll it in your palms to make bite sized balls. You’ll realize quickly that the heat from your hands melts ganache, so don’t worry about getting too crazy precise. Place formed balls on cookie sheets.

Pop the pan into your fridge for 10-20 minutes.

Decorating the truffles-

Once you have your balls made you can decide how you want to decorate them. In the photo above I show both chocolate covered truffles with a few sprinkles on top and the, “this is taking way too long and I’m in a hurry” version where the ganache is rolled directly in the red sugar. No one will judge you for taking the easy route on these. They are good either way.

If you choose to dip yours in chocolate-

Melt 1.5 cups of good chocolate in a double boiler. Remove the fully melted chocolate from the heat.

Spear each chilled truffle with a sturdy toothpick and dunk it in the chocolate, covering it fully.

Tap the toothpick on the side of the chocolate bowl to remove excess chocolate.

Place truffle on parchment paper, remove toothpick and sprinkle with colored sugar or sprinkles to cover the toothpick hole.

Allow truffles to cool at room temp.

If you want the easy way-

Pour colored sugar or sprinkles into a small bowl.

Roll each truffle in sugar until it’s fully coated. If the sugar isn’t sticking, allow the truffle to warm up a few more minutes and try again.

Voila! You have sparkly, delicious truffles!

But maybe you’re more of a Rumchata fan? Click here for my Rumchata Pecan Truffles!

Both of these treats will be on this year’s goodie plates for our farm’s veterinarians, our milk hauler, our cow breeder, our nutritionist and our milkers. They will have to share some space with the toffee I make every year as well as a few other surprises I’m trying out and will share later!

Let me know how you like these!

18 thoughts on “Booze Balls! Baileys Irish Cream Truffles Recipe.

  1. Eyvonne says:

    1/2 cup cream. And 1/2 cup Baileys, ended up as a very soft, unmoldable glob., even after 2 hrs in the fridge. I added another 10 oz of chips to get a workable substance. I believe 2 T of cream, and 2 T of Baileys was to be used.

    • dairycarrie says:

      I’m sorry my recipe didn’t work for you. But the measurements I have listed are correct. I’d put it back in the fridge until it’s completely cooled and hopefully it will set for you.

    • Barb says:

      The recipe says 1/4 cup Baileys, not 1/2 cup.

      • dairycarrie says:

        I adjusted the recipe to 1/4 cup after I had some feedback. I’ve made it several times with 1/2 cup and it worked just fine but better safe than sorry!

  2. Lori says:

    Same here – glob. I followed the instructions carefully. It has been in fridge for 11 hours – still a glob. Tastes great though. I will try adding more chocolate chips.

    • dairycarrie says:

      How odd! Maybe there’s a difference in our chocolate? I’m sorry you had issues with this recipe.

      • Linda says:

        What kind of chocolate did you use? I’d like to avoid the glob people are posting about.

        • dairycarrie says:

          I used Ghiradelli dark chocolate. I purchased everything again tonight to remake this recipe and see if I can replicate the issue. If I do, I’ll be sure to tweak the recipe.

    • dairycarrie says:

      I’ve played around with my recipe and it continues to work for me. However I have edited the recipe to decrease the amount of Baileys because I’d rather play it safe than sorry.

      • Linda says:

        I made it today why the same chocolate as you. It’s been in the frig for 5 hours and is still not mold able. We’ll see what it’s like in the morning. It’s delicious but too soft to do much with.

        • dairycarrie says:

          I’m sorry! I’m sure if it’s not set by morning, you can add more chocolate and be good to go.

        • Linda says:

          I used milk chocolate Ghiardelli though. I don’t like dark chocolate.

        • dairycarrie says:

          Hmmm… that may change things. Either way, adding more melted chocolate if time doesn’t set should make it work for you.

  3. sayisi says:

    mine worked just fine!

  4. GiGi says:

    you said to add 1/4 of Baileys, I believe she added 1/2 cup

  5. Ashley Day says:

    does anyone know how many balls this makes?

  6. Kara Underwood says:

    Worked great. Everyone who tastes them loves them. Thanks for the recipe

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