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!
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.
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.
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.
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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.