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
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
- 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
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.
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Baileys Truffles – The Quick and Easy Version
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
- 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 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).
- Pop it into the fridge for about half an hour to set.
Make the chocolates
- Get your ganache from the fridge and scoop out balls about 1″ diameter.
- Spread out your chosen sprinkles/cocoa powder on a clean work surface and roll the truffles in the sprinkles until completely coated.
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.
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.
Ann Davison says
try freezing them before you coat them it works great on other truffles I have made.
Charlotte Oates says
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.
Vicky says
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!!
Charlotte Oates says
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.
Karen says
I am going to make these, they sound scrumptious! Silly question I know…but how long do they keep for?
Charlotte Oates says
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
Karen says
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!
samantha says
hi i was going to ask the same question, however i am making these for my wedding favours so how long in advance do you think i can make them. i get married on the wednesday so do you think sunday will be ok? if i keep them in the fridge until the tuesday?
samantha
Charlotte Oates says
That should be fine.
Phil says
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!
Charlotte Oates says
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.
Kate - gluten free alchemist says
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!!!!!
Charlotte Oates says
Waaaaaay too much information!
Cate says
These are stupidly gorgeous.
Charlotte Oates says
Thanks Cate. They are very moreish 🙂
Corina says
They sound fantastic – too good to share! I love homemade truffles but have never tried any with Baileys in.
Charlotte Oates says
I do too and I think Baileys are one of my favourites – you should definitely give them a try sometime x
Kerry at Kerry Cooks says
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!
Charlotte Oates says
Thanks Kerry. I love my boxes I would photograph everything in them if I could 🙂
Debbie Hargreaves says
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
Charlotte Oates says
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.
Amy says
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!
Charlotte Oates says
Ooh I wonder if someone has that as a job. Can you imagine being a professional truffle tester? 🙂
Alison says
oh yum, my idea of heaven. They look so pretty as well
Charlotte Oates says
Thanks Alison x
Honest mum says
These are incredible, wow, you can create and bake anything. I thought these were shop bought! Wow! Thanks for linking up to #tastytuesdays
Charlotte Oates says
Thanks Vicki. I wish that were true, but I have a few baking nemeses that I’m still working on.
Sarah says
These look so pretty – will definitely try them 🙂
Charlotte Oates says
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
Angela / Only Crumbs Remain says
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
Charlotte Oates says
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.
Sarah (@tamingtwins) says
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
Charlotte Oates says
Thanks Sarah. There’s only 4 or 5 in each box so that’s not too greedy!
I always try and link up to day of the week linkys on the right day, so I’ve added the badge all ready for this Friday – I hope that’s OK x
Sarah (@tamingtwins) says
Of course! I just didn’t want to have missed it off this week’s roundup if you wanted it in there 🙂 xx
Charlotte Oates says
Great x
Eb Gargano says
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
Charlotte Oates says
Thanks Eb. Baileys and chocolate is one of my favourite combinations – they’re very moreish!
Esther says
These look amazing. So professional. And so Christmassy – for some reason Baileys always makes me think of Christmas 🙂
Charlotte Oates says
Thanks Esther. I always think of Baileys as a Christmassy drink too.
Mel says
You’re so funny about saving the extra chocolate for another day! How about, “lick the spoon and enjoy the extra bits.” Bon appétit!
Charlotte Oates says
I already ate all the chocolates, licking the spoon would just have been greedy!
Mel says
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
Charlotte Oates says
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?
Mel says
How rude!
An iPhone 6
Charlotte Oates says
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.
GmaSue says
You are good…Mel was the rude one… these look & sound amazing! I make FF Homemade Irish cream so I am going to try it with that. Thanks so much!!!
gaynor says
How long can you keep them for, I would like to make some for Christmas.
Charlotte Oates says
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.
Mandy says
Wonderful recipes, thanks
Kitty says
Lucky Mum and Dad!
Charlotte Oates says
I may have accidentally polished off that batch myself, but I’ll make them some more next time I see them 🙂