Baileys Chocolate Truffles

Tested & Perfected Recipes

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, weโ€™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 Baileyโ€™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.ย  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

My Recipe Videos

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.

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

  • Hi Jen,

    How do you think these would be with crushed graham crackers either mixed in or coated with?

    Thank you!

    Lisa

    • — Lisa on November 17, 2018
    • Reply
    • Hi Lisa, I think these would be tasty coated with graham cracker crumbs! Please LMK how they turn out. ๐Ÿ™‚

      • — Jenn on November 18, 2018
      • Reply
    • Hi Lisa, I think they would be really good coated with the crumbs. ๐Ÿ™‚

      • — Jenn on November 18, 2018
      • Reply
  • I tried these twice now, and they never hardened…..same issue as other writer. How are some folks finding them perfect, and some having it not work at all?

    • — Brenda Payne on May 7, 2018
    • Reply
    • Sorry to hear you had a problem with these, Brenda! Did you make any changes to the recipe?

      • — Jenn on May 7, 2018
      • Reply
      • Hi Jenn,
        I just tried making these today. It was difficult for me to roll it to ball. I took it out from the freezer and try rolling it using my fingers but it quickly turned mush making it very challenging to shape it to ball. Is there any trick that i can use to better handle this? Could it be because I heated the butter and cream for less than a minute?
        I added orange extract and it was delicious. Was wondering if i can add hazelnut extract?

        • — Siti on November 12, 2018
        • Reply
        • Hi Siti, Sorry you had a problem with these getting mushy as you tried to roll them. If you try them again and the chocolate starts to melt as you roll the truffle, drop it into the cocoa or confectioners sugar/cocoa mixture and lightly coat, then continue rolling.) And yes, you could add a tiny bit of hazelnut extract – just keep in mind that a little goes a long way. ๐Ÿ™‚

          • — Jenn on November 13, 2018
          • Reply
  • Hi jenn!
    Just trying this recipe out like right now. My mixture is currently resting in the fridge! I was wondering if these could be dipped into only chocolate to get a crackly chocolate shell on the outside instead of rolling in the toppings?
    Thanks in advance!

    • — Vanita Tondon on April 15, 2018
    • Reply
    • Sure, Vanita – that will work. ๐Ÿ™‚

      • — Jenn on April 15, 2018
      • Reply
    • I allowed these to set in the fridge overnight (i used callebaut couverture chocolate) but these didnt set up as expected. When i tried to make the truffles they ended up like chocolate mush. And ive followed the recipe to the T. What went wrong?

      • — Vanita Tondon on April 16, 2018
      • Reply
      • Hi Vanita, Did you by chance use milk chocolate as opposed to semisweet?

        • — Jenn on April 16, 2018
        • Reply
        • Hi jen, No they were dark callets.. 54. 5% cocoa. Still unsure what went wrong.

          • — Vanita Tondon on April 17, 2018
          • Reply
          • Hi Vanita, that’s a bit of a head-scratcher as the proportions I use in the recipe are pretty standard. Some recipes use more cream which can create challenges with them setting but that shouldn’t be the case here. Sorry I can’t be more helpful!

            • — Jenn on April 18, 2018
  • Can you add an orange liqueur? How much? More cream needed? What about other flavored liqueur?

    • — The Carlady on March 18, 2018
    • Reply
    • Sure, I’d probably use 1 tablespoon orange liqueur plus 1 tablespoon more cream. And I’d use that same formula for other flavored liqueurs. Hope that helps!

      • — Jenn on March 19, 2018
      • Reply
  • These were amazingly easy to make and even easier to eat! Will definitely be making again, and possibly playing with other flavours.

    • — Savannah Russell on March 18, 2018
    • Reply
  • Wow! These were so easy to make and absolutely delicious.

    I made one batch exactly as the recipe specified, which were amazing. Then I made a second batch without the Bailey’s (using extra heavy cream as specified) but I added a little orange extract and OMG they were so good!

    • — Cathe on March 11, 2018
    • Reply
  • Hi Jen, Do these freeze well? Thank you!

    • — Malak on March 8, 2018
    • Reply
    • Yes, Malak, they freeze nicely for up to 2 months. Hope you enjoy!

      • — Jenn on March 8, 2018
      • Reply
      • These were absolutely phenomenal!! Thank you so much !!

        • — Malak on March 9, 2018
        • Reply
  • Made these for my husband for valentine’s day. They were easy and very tasty! For one of my dips, I used PB2. It didn’t stick as well as the cocoa powder sugar mixture. Will make them again.

    • — Nancy on March 2, 2018
    • Reply
  • 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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