Skip to Content

Baileys chocolate truffles

These rich chocolate Baileys chocolate truffles are an easy and delicious treat. With a ganache base, they have a decadent hit of Baileys delivering a delicious flavour and texture for an after-dinner treat, hostess gift or just because someone you care about deserves them!

Baileys chocolate truffles

My own kitchen has turned out multiple batches of these again this holiday season. I love that they are easy to make even when you have a thousand other things fighting for your attention and they freeze really well. I try to keep a batch or two on hand as part of my early holiday prep and then can grab them out as I need them.

Maybe it’s all the beautiful creations on Pinterest but every Christmas I feel the pressure to come up with more unique and spectacular looking desserts and platters but these delicious treats really do prove that the old favourites have stood the test of time for a reason and amping them up with a little of your favourite liqueur is all the ‘modernisation’ they need.

Chocolate baileys truffles served on a wooden board

These Bailey’s chocolate truffles get top marks on the treats scale but have a short list of only 5 ingredients and a simple process to make them. They do need to be made in two stages to allow the mixture to cool and firm up to the correct texture before rolling it into balls and coating them.

If you’re not familiar with Baileys it’s a liqueur made from Irish Whisky and cream.  It’s soft and silky on the palette with a mild easy drinking flavour even for those of us that don’t drink whisky.  It’s generally served in a small glass as a liqueur and in a warmer climate, it’s delicious served over ice.  

It’s a useful staple to have on hand as a popular addition to many creamy holiday and resort cocktails and some great desserts. If you are feeling really pushed for time consider an affogato with a strong espresso, good quality vanilla bean ice cream and a nip of Bailey’s to tip it into that next level for entertaining with one of these truffles alongside.

Coating the chocolate truffle balls

I mix up what I coat the truffles with. I find chocolate sprinkles are really convenient providing a good coating to prevent sticky fingers without adding another flavour into the mix. I’ve also used desiccated coconut and dark cocoa powder. For a more dramatic finish dip them into melted chocolate and allow them to harden for a glossy chocolate finish and satisfying crack.

If you are planning to freeze the truffles already coated as part of your holiday prep I’d suggest the sprinkles, coconut or finely chopped nuts. If you prefer to dip them in cocoa or chocolate I’d keep them cold in the fridge and dip them just prior to serving.

I’ve whipped these up Bailey’s chocolate truffles several times in the last few weeks.  They make a great addition to a sweet platter, or a small handmade hostess gift and are very handy staples as they can be kept in the freezer and grabbed out as needed for unexpected guests.

Baileys Chocolate Truffles

Baileys Chocolate Truffles

Yield: 20


  • 285 grams dark chocolate
  • 30 grams of butter
  • 2/3 cup cream
  • 3 Tablespoons Baileys Irish Cream
  • Chocolate hail, cocoa, coconut or additional chocolate for coating


  1. Break up the dark chocolate into small pieces and place in a bowl that will fit in the refrigerator. I prefer to use a block of chocolate rather than melts as I prefer the flavour but it's a personal preference. If you like milk or white chocolate that would also work in the recipe.
  2. Place butter and cream in a small saucepan and place over a low to medium heat. Stir while the butter melts and continue heating until it reaches a gentle simmer. You want it hot but not boiling.
  3. Remove from heat and pour over the chocoate. Let it stand a minute or two to soften then whisk well until all the chocolate is melted and it's a smooth glossy consistency.
    Add the Baileys Irish Cream and mix well again. Cover with plastic wrap and allow to cool then place in the refrigerator for 2-3 hours. It will be firm but not hard.
  4. Use a spoon or scoop and working quickly form it into balls and roll in your coating. If you are chocolate dipping rather than coating I cool them again before doing that closer to serving.


You can store the truffles in the freezer or refrigerator either uncoated or after rolling in sprinkles / coconut. Chocolate dipped truffles can be refrigerated if necessary but are best prepared ahead and left uncoated, then dipped in melted chocolate on the day of serving.

Nutrition Information
Yield 20 Serving Size 1
Amount Per ServingCalories 148Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 14mgSodium 28mgCarbohydrates 13gFiber 1gSugar 10gProtein 1g

Nutritional information is calculated by an outside provider and may not always be accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

If you enjoyed this recipe please consider saving it to Pinterest. It helps us, and it helps others search for inspiration in the kitchen.

A quick and simple recipe for a very decadent treat. These Baileys Irish Cream laced chocolate truffles are definitely one for the adults.
A quick and simple recipe for a very decadent treat. These Baileys Irish Cream laced chocolate truffles are definitely one for the adults.

If you’re a fan of your chocolate treats laced with something a bit extra do check out my incredible baileys and white chocolate fudge or this decadent home churned Bailey’s ice cream.  

I’m honestly not sure which is my favourite, the fudge, the truffle, or the ice cream!  If you’re as undecided as I am you can always make them all, they disappear fast.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Saturday 19th of December 2020

This recipe did not turn out. I just have a bowl of chocolate goop. There’s no way to form balls with it. How can I rescue this? Any suggestions?


Saturday 19th of December 2020

What type of cream do you use?

Toni Broome

Saturday 19th of December 2020

Hi Moe. Have you rechecked your measurements and did you make any substitutions? There are only a few ingredients so the proportions of the butter, cream, chocolate and the liqueur are important. When you remove it from the stove and stir through the chocolate and Baileys it will be quite soft, a consistency you could pour, it should be easy to beat until it's smooth and glossy at this stage. Have you given it long enough in the fridge? Once refrigerated it will be firm and easy to form into balls.


Tuesday 23rd of June 2020

I followed every step in this recipe. Except I didn’t have Saran Wrap I used aluminum foil. After three hours in the fridge my mixture still isn’t even firm. What did I do wrong?!

Toni Broome

Tuesday 23rd of June 2020

If you're saying the finished mix is smooth but runny that sounds like you have the proportions a bit out, have you rechecked your measurements of each ingredient?


Thursday 10th of January 2019

I love these things.


Sunday 27th of December 2015

Oh wow.. isnt this just so amazingly good.. talk about choc and you would find me these. these truffles are incredibly fantastic


Wednesday 23rd of December 2015

It's yummy.... :) I really want to eat it. I will try it at home once.

Sonya anderson

Friday 13th of December 2019

What is 285g dark chocolate, what kind of measurement is it ,cups, table spoon. I just don't understand g

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe