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Baileys Chocolate Truffles

5 stars based on 1 votes

Baileys Chocolate Truffles

I love truffles. Rich, creamy, and bittersweet, they are mouthfuls of pure, all-encompassing chocolate bliss. And the beauty of them, for those of us who watch what we eat, is that they’re so intense, you really only need one to satisfy your sweet tooth. Though they look fancy, chocolate truffles are easy to make — seriously, we’re talking one bowl and a microwave. The only tricky part is rolling them because the chocolate is prone to melting from the warmth of your hands (but I have some tips below to help you master that). Chocolate plays nicely with booze, so a swig of Bailey’s Irish Cream takes these truffles up a notch. However, if you’d like to make them alcohol free or kid friendly, go ahead and replace the Baileys with more heavy cream. Finally, the taste of the truffles is dependent on the quality of chocolate you start with, so be sure to use a good one.

how to make chocolate truffles

To begin, combine the heavy cream, Baileys, butter and salt in a medium microwave-safe bowl.

How to make chocolate truffles

Microwave on high power until the mixture comes to a boil, 70 to 80 seconds.  Watch that it doesn’t boil over. Add the chocolate and let sit for about 30 seconds to melt.

How to make chocolate truffles

Using a whisk, stir until the chocolate is completely melted.

How to make chocolate truffles

The mixture should be glossy and smooth. Refrigerate until completely firm, about 3 hours or overnight (to speed this chilling process up, pour the mixture into a wide, shallow bowl or pie plate).

How to make chocolate truffles

Place your coating(s) on a plate. Note that I don’t use straight confectioners’ sugar. I mix it with an equal amount of cocoa powder, as the the cornstarch in confectioners’ sugar can give the truffles a slightly “off” taste. Remove the chilled truffle mixture from the refrigerator.

how to make chocolate truffles

Using a small spoon, scoop out about 2 teaspoons of the chocolate mixture. Dust your fingertips with the cocoa powder or the confectioners sugar/cocoa mixture. Use your fingertips to shape into a rough ball. Quickly and gently roll in your palms to form into a smooth ball, then roll in your topping of choice. (If the chocolate starts to melt from the warmth of your palms, drop the truffle into the cocoa or confectioners sugar/cocoa mixture and lightly coat, then continue rolling.)

how to make chocolate truffles

Place the truffles in a single layer on a plate or in a storage container, cover, and refrigerate. Remove from the refrigerator about 10 minutes before serving (and keep in mind that they’ll get too soft if left out at room temperature for too long). The truffles will keep for a couple of weeks in the refrigerator.

how to make chocolate truffles

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Baileys Chocolate Truffles

Servings: 30 1-inch truffles
Prep Time: 25 Minutes
Cook Time: 5 Minutes
Total Time: 30 Minutes, plus 3 hours to chill

Ingredients

  • 1/2 cup heavy cream
  • 2 tablespoons Baileys Irish Cream (okay to substitute heavy cream)
  • 1 tablespoon unsalted butter
  • Pinch salt
  • 8 oz semi-sweet chocolate, best quality such as Ghiradelli, chopped
  • Cocoa powder (natural or Dutch-processed), confectioners' sugar, finely chopped nuts, or unsweetened shredded coconut, for coating (See Tip)

Instructions

  1. In a medium microwave-safe bowl, combine the heavy cream, Baileys, butter and salt. Microwave on high power until the mixture comes to a boil, 70 to 80 seconds. Watch that it doesn't boil over. Add the chocolate and let sit for about 30 seconds to melt. Using a whisk, stir until the chocolate is completely melted and the mixture is glossy and smooth. Refrigerate until completely firm, about 3 hours or overnight (to speed this chilling process up, pour the mixture into a wide, shallow bowl or pie plate).
  2. Place your coating(s) on a plate. Remove the chilled truffle mixture from the refrigerator. If you've had the mixture in the fridge for longer than 3 hours, you may need to let it sit out at room temperature for 10 to 15 minutes so it's malleable enough to work with.
  3. Using a small spoon, scoop out about 2 teaspoons of the chocolate mixture. Dust your fingertips with the cocoa powder or the confectioners' sugar/cocoa mixture. Use your fingertips to shape into a rough ball. Quickly and gently roll in your palms to form into a smooth ball, then roll in your topping of choice. (If the chocolate starts to melt from the warmth of your palms, drop the truffle into the cocoa or confectioners' sugar/cocoa mixture and lightly coat, then continue rolling. You may need to wash your hands in cold water from time to time.) Place the truffles in a single layer on a plate or in a storage container, cover, and refrigerate. Remove from the refrigerator about 10 minutes before serving (keep in mind that they'll get too soft if left out at room temperature for too long). The truffles will keep for a couple of weeks in the refrigerator. They can also be frozen for up to two months.
  4. Tip: If using confectioners' sugar for coating your truffles, mix it with an equal amount of cocoa powder for best results. When used alone, the cornstarch in confectioners' sugar can give the truffles a slightly "off" taste.
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Nutrition Information

Powered by Edamam

  • Per serving (1 truffle (does not include coating) servings)
  • Calories: 57
  • Fat: 4 g
  • Saturated fat: 3 g
  • Carbohydrates: 5 g
  • Sugar: 4 g
  • Fiber: 0 g
  • Protein: 0 g
  • Sodium: 7 mg
  • Cholesterol: 13 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    I made these for the first time and they were so easy and delicious! I only got about 21 truffles out of the recipe but I would highly recommend them. Thanks for another great recipe Jenn!

    - Jocelyn on February 18, 2018 Reply
  • Can I use a sweet rum cream like Rum Chata instead of the Bailey’s?

    - Sandra on February 18, 2018 Reply
    • Sure, Sandra – I think that’d work beautifully. I’d love to know how they turn out.

      - Jenn on February 18, 2018 Reply
  • Hi Jen,
    We don’t have a microwave so would this work melting ingredients in a double boiler/bowl over pan on stove?
    Thanks

    - Miriam on February 18, 2018 Reply
    • Sure, Miriam, that will work. Hope you enjoy!

      - Jenn on February 18, 2018 Reply
  • Do you think PB2 could be used to roll these little gems in?

    - Nancy on February 14, 2018 Reply
    • Sure! I’d love to know how they are with the PB2!

      - Jenn on February 14, 2018 Reply
  • Can Grand Marnier be substituted for the Bailey’s?

    - Debra Smith on February 13, 2018 Reply
    • Sure, Debra – although you might use a bit less (and more cream) since it’s a bit stronger. I’d love to know how they turn out if you try it.

      - Jenn on February 13, 2018 Reply
  • Could I substitute Kaluha for the Bailey’s?

    - Debbie on February 13, 2018 Reply
    • Definitely!

      - Jenn on February 13, 2018 Reply

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