At this time of year the kitchen is in a constant state of production, with getting ready for the big day, all the events in the lead up and a bit of pre-planning for New Years celebrating. There’s a temptation for each creation to become more complex and impressive than the last. These Baileys chocolate truffles take a step back, on texture and flavour, and on the treat scale they’re right up there but they are very simple to make with only 5 ingredients needs.
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 off us that don’t drink whisky. It’s generally served in a small glass as a liqueur and in a warmer climate it’s good served over ice. It’s also a popular addition to creamy holiday and resort cocktails.
I’ve whipped these up Baileys chocolate truffles a couple of times in the last few weeks. They make a great addition to a sweet platter, a small hand made 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
- 285 g dark chocolate
- 30 g butter
- 2/3 cup cream
- 3 T Baileys Irish Cream
- Chocolate hail (sprinkles, coconut or additional chocolate for coating)
- 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.
- 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.
- 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.
- 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 done on the day of serving.
If you’re a fan of your chocolate treats laced with something a bit extra do check out my Baileys Fudge. I’m honestly not sure which is my favourite, the fudge or the truffle! If you’re as undecided as I am you can always make both, they disappear fast.