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.

Recommended 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


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. 

Recipe Type Chocolates
Keyword Edible Gifts, Irish Cream Liqueur
Active Time 50 minutes
Chilling 1 hour 10 minutes
Total Time 50 minutes
Servings 30 chocolates (approx)
Calories 131 kcal

Ingredients

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

Instructions

Make the Baileys ganache filling

  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

  1. 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.
  2. 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).
  3. Pour the chocolate into a large bowl.
  4. 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.
  5. Remove any unmelted lumps of chocolate (these can be a little cooks treat!).

Make the chocolates

  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.

Recipe Notes

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.

Tempered chocolate sets quite quickly so when you're dipping the chocolates 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.

Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.

 

Nutrition Facts
Baileys Truffles
Amount Per Serving
Calories 131 Calories from Fat 80
% Daily Value*
Total Fat 8.9g 14%
Saturated Fat 5.5g 28%
Sodium 40mg 2%
Total Carbohydrates 10.2g 3%
Sugars 9.9g
Protein 1.3g 3%
* Percent Daily Values are based on a 2000 calorie diet.

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 – The Quick and Easy Version

The quick and easy version of my homemade Baileys Truffles. There's no need to temper the chocolate as these are simply rolled in cocoa powder or sprinkles.

Active Time 20 minutes
chilling 30 minutes
Servings 30 chocolates (approx)

Ingredients

  • 400 g milk chocolate
  • 100 ml double cream
  • 100 ml 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

Instructions

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.

Free From/Suitable For…

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

  • Suitable for Vegetarians
  • Gluten-Free
  • Egg-Free
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Sulphur Dioxide & Sulphite-Free
  • Lupin-Free

This allergen information is for the dipped choocolates. If you choose to roll your truffles in sprinkles please check the allergen informtion for your chosen product.

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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85 Comments:

  1. Hi Charlotte, I just made the easy version and they were absolutely amazing and so simple to make! Thank you for the recipe, they were perfect!

  2. Hi, I’m about to make these for Christmas. Do you know how long they can be kept for? Thanks

    • Hi Karen,

      I’m not 100% sure as I’m not a food scientist, but personally I’d eat them for up to a week as long as they’ve been stored in the fridge.

  3. Hi Charlotte,

    Thanks for your recipe. I have some questions about the tempered chocolate and leftovers.

    -can the leftover tempered chocolate be used for filling, or should it just be used for dipping after it’s been tempered?

    -if you’re reusing it for dipping do you need to bring the temp back up to 48 the second time and go through the whole process again, or just melt it?

    • The chocolate you buy in the shops is tempered so you can use your tempered chocolate as you would that, melted down as a filling or re-temper it, bringing it to the right temperature and the cooling it again.

  4. Could you use this as a filling in a chocolate using a mould rather than dipping?

    • Yes, definitely. Have you made chocolates in a mould before. If not have a look at my caramel chocolates for instructions.

      • I recently went on a chocolate making course and have caught the bug lol. Iv asked for bits of kit for my upcoming birthday and then hoping to have a play and give homemade chocs as Christmas pressies if I am successful. I came across your page searching for a caramel recipe that was suitable for filling chocs with so definitely giving them a go. Thanks

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