Dark chocolate combined with booze makes these Irish cream truffles a rich and decadent show stopper. We won’t tell anyone that they only take 5 ingredients and are super easy to make! And if you love Rumchata like I do, check out my Rumchata Pecan Truffle recipe.
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. Before kids we never put up a tree and I was completely OK with that. While others are chomping at the bit to decorate for Christmas as soon as Halloween wraps up, I am the type to hold out as long as possible. Decorations aren’t what brings those good Christmas time feelings to life 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 goody plates will be featuring these Irish Cream Truffles- delightful little bites of boozy heaven.
Baileys Irish Cream Truffles Recipe.
Ingredients
- ¼ cup Bailey's Irish Cream
- 10 oz High Quality Dark Chocolate Chips
- 2 tbsp Butter
- ½ cup Heavy Cream
- Small Sprinkles or Colored Sugar
Instructions
- Place chocolate chips in microwave safe bowl.
- In a small saucepan bring the butter and the heavy cream (not the Irish 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, microwave in 15 seconds intervals until completely smooth.
- 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.
- Refrigerate until firm, around 2 hours.
- Line cookie sheets with parchment paper.
- Using a spoon, take small bits of ganache and roll it in your palms to make 1″ balls. Place formed balls on cookie sheets. Work quickly to keep the chocolate from melting.
- Place formed balls back in refrigerator to cool for 15-20 minutes.
Decorating the Truffles
- 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 minutes and try again.
Notes
Both of these and my Rumchata truffles 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!
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.
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.
The recipe says 1/4 cup Baileys, not 1/2 cup.
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!
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.
How odd! Maybe there’s a difference in our chocolate? I’m sorry you had issues with this recipe.
What kind of chocolate did you use? I’d like to avoid the glob people are posting about.
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.
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.
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.
I’m sorry! I’m sure if it’s not set by morning, you can add more chocolate and be good to go.
I used milk chocolate Ghiardelli though. I don’t like dark chocolate.
Hmmm… that may change things. Either way, adding more melted chocolate if time doesn’t set should make it work for you.
mine worked just fine!
you said to add 1/4 of Baileys, I believe she added 1/2 cup
does anyone know how many balls this makes?
It depends on how big you make your truffles. When I make them I get 20 or so.
Worked great. Everyone who tastes them loves them. Thanks for the recipe
I made these and after the ganache set in the fried for a couple hours, moved it to the freezer. makes for easier ball making and was perfectly tasty!
Should these be refrigerated until eaten?
They don’t need to be.