Baileys Truffles



Treat someone you love with homemade Baileys truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special. 

Skip to the recipe or take a look at the quick and easy version

Treat someone you love with homemade Baileys truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.

Anyone who reads my blog regularly will know that I love a bit of chocolate making. I only tried it for the first time earlier this year when I attended a chocolate making course at the Cheshire Cookery School and Baileys truffles were the first chocolates I made when I was there.

Unfortunately I was so busy having fun with oodles of melted chocolate that I didn’t write down the recipe and promptly forgot it when I got home (one of the main reasons I have a recipe website is because I’m always forgetting how to cook things!). I made them a few times and they weren’t quite right (although believe me, badly made baileys truffles still taste gooooooood 🙂 ). I’m happy to say that I’ve finally got the quantities right, so I thought I’d write it on here before I go and forget again.

Treat someone you love with homemade Baileys truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.
I’ve decided to share two versions of my recipe for these truffles. The first is for my original truffles which have a milk chocolate and Baileys ganache centre, covered in milk chocolate and drizzled with a little white chocolate. These chocolate dipped truffles are delicious, but some people may find tempering the chocolate a bit of a faff (it’s certainly quite time consuming) and if you’re short of time or want lots of Baileys and chocolate flavour without messing about with the tempering, then I’ve also shared a quick and easy version where the truffles are simply rolled in cocoa powder or sprinkles.

Treat someone you love with homemade Baileys truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.

 

Baileys Truffles

Active Time: 50 minutes

Total Time: 2 hours

Makes 25-30 chocolates

Equipment

  • A couple of large bowls
  • Saucepan
  • Spatula
  • Chocolate thermometer (I use this thermospatula from Lakeland)
  • Measuring jug
  • Weighing scales
  • Spoon and fork
  • Greaseproof paper
  • Piping bag or bottle

Ingredients

  • 600g milk chocolate (400g or the ganache centre and 200g for the coating)
  • 100ml double cream
  • 100ml Baileys
  • 25g white chocolate

You’re likely to have some melted milk and white chocolate left over as chocolate making is far easier if you have a bit more than you need. Once you’ve used what you need, simply pour any spare melted chocolate into a container lined with greaseproof paper to save to use another day.

Method


Make the ganache

  1. Break 400g milk chocolate into chunks and pop it into a saucepan. Warm on a VERY gentle heat until all of the chocolate has melted (you can do this over a bain marie or in a microwave if you prefer).
  2. Put the double cream (100ml) and Baileys (100ml) into a large bowl. Once the chocolate has melted, pour it into the Baileys and cream and stir it rapidly until fully combined (you must stir quickly otherwise the chocolate may seize and go lumpy).
  3. Pop it into the fridge for about half an hour to set.

Temper the milk chocolate

If you’re new to tempering chocolate then I’d recommend you take a look at my guide which includes a quick video demonstration showing exactly what you need to do.

  1. Break 150g of milk chocolate into a saucepan and warm on a gentle heat until the chocolate has reached 45ºC. Once it has reached 45ºC remove from the heat (don’t worry if it has’t completely melted, continue to stir it and the remaining lumps will melt in the residual heat).
  2. Pour the chocolate into a large bowl.
  3. You now want to bring the temperature of the chocolate down to 32ºC which you do by stirring in the 50g of chocolate you haven’t used yet. Add this chocolate a couple of pieces at a time, stirring continuously. As the chocolate melts, add more pieces until you reach 32ºC.
  4. Remove any unmelted lumps of chocolate (these can be a little cooks treat!).

Make the chocolates

Note – tempered chocolate sets quite quickly so you’ll need to work as fast as you can to ensure that you get all of your chocolates coated. If you do find it setting before you have a chance to dip all of your truffles then warm it gently to bring it back up to 32ºC and carry on dipping.

  1. Lay out a large sheet of greaseproof paper.
  2. Get your ganache from the fridge and scoop out balls about 1″ diameter.
  3. Drop a ganache ball into the melted chocolate and use a tablespoon to move it around and ensure it’s all coated. Lift it out using the spoon and the carefully slide it onto the greaseproof paper using the back of a fork.
  4. Repeat until all of your chocolates are coated.
  5. Leave for about 30 minutes for the chocolate to set completely (this will be quicker in the fridge).

Decorate with white chocolate

  1. Put 15g of white chocolate in a saucepan and melt over a very gentle heat until it reaches 45ºC.
  2. Once the chocolate has reached 45ºC remove it from the heat and put into a bowl. Stir in the remaining white chocolate (10g) a bit at a time, until the temperature has fallen to 32ºC.
  3. Put the melted white chocolate into a piping bag or bottle and drizzle over the chocolates (if you don’t have a piping bag or bottle then you can also use a fork dipped in the white chocolate and allow it to drizzle over).
  4. Leave to set.


You Might Also Like…

If you love Bailey’s then you should take a look at my WHITE RUSSIAN CUPCAKES with Bailey’s sponge and Bailey’s & vodka buttercream (and a hidden vodka ganache centre too!) and if you’re looking for more chocolate making inspiration, take a look at my HOMEMADE CHOCOLATES INDEX.

White Russian Cupcake 2 chocolate title


Baileys Truffles – The Quick and Easy Version

Active Time: 20 minutes

Total Time: 50 minutes

Makes: 25-30 chocolates

Equipment

  • Large bowl
  • Saucepan
  • Spatula
  • Measuring jug
  • Weighing scales

Ingredients

  • 400g milk chocolate
  • 100ml double cream
  • 100ml Baileys
  • Sprinkles or cocoa powder (personally I think that candy sprinkles are prettier but chocolate sprinkles taste better so I’d suggest sticking to using them)

Method

Make the ganache

  1. Break 400g milk chocolate into chunks and pop it into a saucepan. Warm on a VERY gentle heat until all of the chocolate has melted (you can do this over a bain marie or in a microwave if you prefer).
  2. Put the double cream (100ml) and Baileys (100ml) into the bowl. Once the chocolate has melted, pour it into the Baileys and cream and stir it rapidly until fully combined (you must stir quickly otherwise the chocolate may seize and go lumpy).
  3. Pop it into the fridge for about half an hour to set.

Make the chocolates

  1. Get your ganache from the fridge and scoop out balls about 1″ diameter.
  2. Spread out your chosen sprinkles/cocoa powder on a clean work surface and roll the truffles in the sprinkles until completely coated.

Treat someone you love with homemade Baileys truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.

Nutritional Information

Calories: 131 kcal (7%), Fat: 8.9g (13%), Saturated Fat: 5.5g (28%), Carbohydrates: 10.2g (4%), Sugar: 9.9g (11%), Fibre: 0.0g (0%), Protein: 1.3g (3%), Salt: 0.1g (1%)

This is the estimated nutritional information per chocolate coated truffle (assumes the recipe makes 30). Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Treat someone you love with homemade Baileys truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.

Free From/Suitable For…

  • Suitable for Vegetarians
  • Gluten-Free
  • Egg-Free
  • Nut-Free
  • Corn-Free

The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

Treat someone you love with homemade Baileys truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.


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69 Comments:

  1. Lucky Mum and Dad!

  2. Wonderful recipes, thanks

  3. I want them now! These little babies are my idea of heaven. Shall I send you my address?

    By the way, I can’t comment on your blog from my phone (odd – it work with all other blogs) – happened today and last Saturday. xxx

    • Too late, we may have already eaten them all 🙂

      I’m not sure what’s going on with the comments, I just got Jon to comment from his phone and it worked fine. What type of phone do you have?

      • How rude!

        An iPhone 6

        • Hmm same as his! I know a few other people with the same phone so I’ll ask them to check too.

          Thanks for telling me about the phone issue. I know some people don’t like to say if they find a problem, but I’d rather know so I can try and fix it.

      • How long can you keep them for, I would like to make some for Christmas.

        • I’m not 100% sure but personally I’d happily eat them for a couple of weeks after they’ve been made if they’re stored in the fridge. They should also be OK out on the side for a few days as long as it’s not too hot.

  4. You’re so funny about saving the extra chocolate for another day! How about, “lick the spoon and enjoy the extra bits.” Bon appétit!

  5. These look amazing. So professional. And so Christmassy – for some reason Baileys always makes me think of Christmas 🙂

  6. These look amazing! Bailey’s plus chocolate sounds like a winning combination anyway but you’ve made them look so professional! What a lovely present idea! Eb x

  7. Oh Charlotte these look divine! The photography is so beautiful too, makes me feel like getting cosy in front of the fire, opening that beautiful box and umm.. EATING THEM ALL!

    PS. Did you add this to the FestiveFoodFriday linky? I see you’ve put the badge but it’s not on the actually linky?! It closes tonight if you do want to add it. Let me know if it’s not working for some reason! xx

  8. Wow Charlotte, those dudes look so darn professional! I love making truffles but I always struggle to coat them in the chocolate effectively.
    Angela x

    • There may have been a couple of dodgy looking ones that I gobbled up quickly (just to make sure they tasted alright of course!). I think the secret is to make sure your ganache is nice and firm (otherwise it mixes with the chocolate and messes it up), you work quickly so it doesn’t start to set and to handle them as little as possible to try and keep them round. A bit of drizzle on top really helps deflect attention from any iffy bits too.

  9. These look so pretty – will definitely try them 🙂

    • Thanks Sarah. I enjoy making these more than the regular mince pies as it’s much more fun to make them pretty 🙂

      I hope you enjoy them x

  10. These are incredible, wow, you can create and bake anything. I thought these were shop bought! Wow! Thanks for linking up to #tastytuesdays

  11. oh yum, my idea of heaven. They look so pretty as well

  12. Baileys and chocolate – yum, yum, yum! I wish I was in your house when you were making your trial batches! I’m a very good truffle tester!

  13. I absolutely LOVE the way you’ve photographed these in the box, and the array of different sprinkles you’ve used to give them some variety! Absolutely beautiful!

    • Thanks Kerry. I love my boxes I would photograph everything in them if I could 🙂

      • Debbie Hargreaves

        I have mum, mother in law and daughter who love Baileys. These are definitely destined for them at Christmas! How far ahead can I make them?
        Debbie x

        • I’m not entirely sure as they never stay long enough in my house to have chance to go off! They’ll keep better in the fridge if you can, I’d happily eat them for a week or so after they’d been made.

  14. They sound fantastic – too good to share! I love homemade truffles but have never tried any with Baileys in.

  15. These are stupidly gorgeous.

  16. Oh YES! I have to make these…… Baileys is my all time favourite and I adore Bailey’s truffles. They sound totally divine….. I think I might just launch into ‘that’ scene from When Harry Met Sally!!!!!

  17. I’ve been preparing to make these and am unable to find double cream. I’ve stopped short of buying a 40 year old Bell Cream Maker from someone in the UK on ebay! Please tell me, how did you go about obtaining or making the double cream for this recipe? I live in Buffalo, New York and have literally tried three dozen stores (including dairy and other specialty stores) and cannot find it! If I can figure out the double cream, I will most certainly give this recipe a try. Thank you!

    • Hi Phil,

      Firstly, I’m so glad you want to give this recipe a try.

      Now onto the cream issue. I’m in the UK where we give our cream different names to what you use in the US. Double cream is pretty much equivalent to your heavy cream and using that should work fine in the recipe. Heavy cream has a slightly lower fat content than double cream so you may find that your ganache is slightly softer. If after you’ve put your baileys ganache into the fridge to set you find its a bit soft then melt down a little extra chocolate and mix it in and pop it back into the fridge and you should then find it sets just fine.

      I hope this helps and that you enjoy the chocolates.

  18. I am going to make these, they sound scrumptious! Silly question I know…but how long do they keep for?

    • Slightly tricky one to answer as in my house they don’t last long at all!

      Personally I’d store them in a fridge and happily eat them for a couple of weeks. They should be fine for a couple of days at room temperature (although not too hot a room!).

      I’m not an official food scientist person so can’t give a definite use by date – this is just what I’d be happy to go with if I was eating them. I hope it helps and I hope you enjoy them x

      • Thank you for your reply Charlotte! I am really not expecting them to last long either…just wondered when to make them and to last at least until Christmas!

  19. These look so great, I am going to make them tomorrow, what kind of milk chocolate did you use, just so I can make mine look as perfect!!

    • Hi Vicky, I can’t remember if it was Lindt or green and blacks. I tend to switch between the two (depending on what’s on special offer 🙂 ) and both work well for chocolate making.

      I hope you enjoy them.

  20. try freezing them before you coat them it works great on other truffles I have made.

    • Thanks for the tip, I’ve not tried that before but I’ll definitely give it a go next time if the ganache is a little soft.

  21. This Recipe is simply amazing. It is so easy to make and fun too. Thank you❤️

    • Brilliant, thanks Melanie x

      • Charlotte, Simple words can’t express what a craze these truffles are for my family. I owe it all to you for this recipe.
        It is just 100% perfect. You are simply the best. Please share more of your chocolate recipes with me. Specially if you have some with oranges or maybe some orange truffles.

        • Yay! So glad you’ve enjoyed them.

          I’ve added orange truffles onto my list to have a go at. I’ll share the recipe as soon as I’ve got them figured out.

  22. Wow these looks so amazing I am going to give them a go x

  23. These look so good .. might give them a go as a small christmas gift. How many does this recipe make?

  24. I have just made these and tempered chocolate to coat them for the first time in my life. I have to say they turned out really well (albeit slightly misshaped) and taste amazing. Do you think some from the same batch will be ok to gift in about two weeks from now? I also made your white russian cupcakes yesterday and my hubby gives them 10/10. He ate 5 of them in the space of about 12 hours so compliments to you. Thank you for the recipes. Looking forward to trying more soon. Tanya.

    • I can’t confirm exactly how long they’ll last but I’d personally eat them happily a couple of weeks after they’d been made as long as they’re stored in the fridge (or a few days if they’re stored out on the side).However, this wouldn’t give the recipient much time to eat them so you may want to make another batch a bit nearer the time.

      I’m glad your hubby liked the cupcakes – my hubby is the same when I make them!

  25. These look really cool. And suprisingly simple to do. Will make great xmas treats 😀

    How important is the tempering? Will it work if i jus melt all the chocolate and dip them in.. i dont have a thermometer so cant get the exact temperatures.

    • It will work but the chocolate coating won’t be as shiny or have the same snap to it as untempered chocolate. It also takes a lot longer to set.

      You can also simply opt to roll them in cocoa or sprinkles if you want a really easy version.

      Seeing as you don’t have a thermometer you might be interested in a giveaway I launched a few minutes ago to win one. You can enter here.

      • I thought might just be like that. im going to try the easy way and just use some hot chocolate powder.. sure noone will complain 🙂
        Thankyou..i went and entered the giveaway (think i did it right lol)

  26. I just made these and they totally flopped on me. The ganache was so soft (even after being in the freezer) there was no way you could roll them into balls let alone dip them in chocolate. I just ended up with a bit bowl of chocolate and ganache all blended together in a chocolatey mess

  27. I really liked the look of these so I thought I’d give them a try 🙂 unfortunately my ganache was a bit too squashy, I turned my fridge down and left it another 30mins but putting them in the warm chocolate just made small blobs of sticky mess. I couldn’t handle them to make a ball shape either… I ended up covering them in powder 🙁

    • That’s a shame, next time it might be worth putting them into the freezer if they’re not setting in the fridge. I hope they still tasted good x

  28. I made these for Christmas gifts and they were really lovely and much appreciated by the recipients and me too! Thankyou for this easy to follow recipe.

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