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Christmas with homemade Baileys Truffles will always be a touch sweeter! Grab the easy recipe now!
Christmas is a time to indulge in decadent treats that are usually off limits the rest of the year. Unfortunately for me, my expensive taste doesn’t fit within a reasonable budget.
How do I survive without Costco in England? I make my own truffles.
Why do I make homemade Baileys Truffles?
If you do the same, you end up with delicious truffles that are a fraction of the price of store bought brands.
Homemade Baileys truffles are infinitely more delicious with the added bonus of having your arms covered in chocolate up to your elbows.
No exaggeration. It’s great fun. Do it in the evening with a Christmas movie playing in the background and you won’t feel like you are stuck in the kitchen.
As much as truffles are fun to make they are even more fun to decorate! Involve your children and turn it into a great family activity.
This recipe makes enough truffles to give some away as homemade Christmas gifts. Who wouldn’t love a box of decadent sweets in their stocking!!
This recipe is easily adaptable to any flavour. I made mine with Irish Cream but you can use any liqueur you like or leave it out, you truffles won’t suffer one little bit.
If you are a white chocolate lover check out this recipe for White Chocolate and Coconut Truffles.
Baileys Truffles
Ingredients
- Dark Chocolate, chopped- 270 g/ 1 1/3 cup minimum 66% cocoa
- Unsalted Butter- 150 g/ 2/3 cup
- Double Cream/ Whipping Cream- 150 ml/ 2/3 cup
- Irish cream liqueur, such as Baileys- 100 ml/ 1/2 cup
For the coating
- Dark Chocolate or half dark and half white chocolate-250 gr
- Sprinkles, sugar beads, coloured sugar for decorating
Instructions
- Put the chocolate and butter into a heatproof bowl set over a pot of simmering water and melt them both, slowly.
- When the mixture is smooth, take the bowl off the heat and whisk in the double cream and Baileys.
- Put a plastic wrap over the bowl and put it in the fridge, leave there for 2 hours or longer.
- Melt your chocolate for the dip the same way you melted the mixture for the truffles in a double boiler.
- When ready, use a round spoon or a melon baller to scoop out the truffles. Don't worry if they are not perfectly round like store bought. The real truffles aren't!
- Dip each truffle into the melted chocolate and take it out with a fork so the excess chocolate will drip off and put on parchment paper, sprinkle with coloured sugar or anything else you like to decorate. You can also drizzle contrasting colour of chocolate.
- Leave truffles in a cold place to set.
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it only liquids and no wafers to form them into balls. I so want to try them thank you for the receipe
No wafers, Heidi. The liquid turns solid after chilling.
Hey i tried the recipe..i hav refirgerated it for abt 12hrs now.inhav covered the bowl with a cling wrap bt its not setting.the consistency is like that if a ganache.cannot form balls out of it.plzz help me????
Disha, I am sorry but I have to ask if you followed the recipe exactly or used any substitutes. It’s not possible for the ingredients listed not to set, even ganache sets if refrigerated. You should be able to scoop the mixture with a spoon and quickly roll in your hands, it will melt from the heat of your hands. Is that what you are referring to? Other than that I am afraid I can’t offer any more help.
I made the balls and put them in the freezer before dipping them. That helped to firm them up. Then I put them back into the freezer after dipping and we served them right out of the freezer…oh so yummy!
Freezing them is an excellent idea, Kris. I am sure it reduced the mess somewhat!
Do these need to be refrigerated? How far in advance can they be made? Thank you!
Hi Coleen, that’s a good question and I think it’s a good idea to refrigerate them because of cream. Every time I made them they didn’t last longer than 2 days but I am certain you can make them a couple of weeks ahead and keep them refrigerated until ready to be eaten.
Omg am going to makes these for Christmas but use the salted caramel baileys ?
Sounds delicious, Regan!