22 November 2015

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

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.

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.

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

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Baileys Truffles

4.84 from 6 votes

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Active Time: 50

Total Time: 50

Chilling: 1 10

Servings: 30 chocolates (approx)

INGREDIENTS

Metric - US Cups/Ounces

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

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

Make the chocolates

Lay out a large sheet of greaseproof paper.
Get your ganache from the fridge and scoop out balls about 1″ diameter.
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.
Repeat until all of your chocolates are coated.
Leave for about 30 minutes for the chocolate to set completely (this will be quicker in the fridge).

Decorate with white chocolate

Put 15g of white chocolate in a saucepan and melt over a very gentle heat until it reaches 45ºC.
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.
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).
Leave to set.

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.

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NUTRITIONAL INFORMATION

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Chocolates

Keyword: Edible Gifts, Irish Cream Liqueur