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
FREE GRAMS TO CUPS CONVERSION CHARTS
Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
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.
FREE GRAMS TO CUPS CONVERSION CHARTS
Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
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.
Patricia Elliott says
Tried this recipe and it was lovely, not as meet as yours but very Moorish. Also made rum ones x
Sally says
Best recipe ever ! Thanks sooo much
Charlotte Oates says
Thanks, I’m glad you enjoyed it!
Eden says
Hi, can I use white chocolate instead of milk chocolate for the ganache?
Charlotte Oates says
Yes
Heather says
I am about to have a go at making your easy version of the Bailey’s truffles. Could you please let me know if they can be frozen once made as I want to keep them for a little while before giving them as gifts to my family. Thanks.
Charlotte Oates says
You can freeze the ones that aren’t chocolate dipped, but the chocolate dipped ones don’t freeze as well as freezing can make the chocolate develop white patches (nothing wrong with them, but it doesn’t look great).
Linzi says
Ive just attempted these but for some reason mine have not set they have been in the fridge for 1 hour now is there anything I can do? I’ve tried to scoop some out to make one and it’s just sticky and not sloppy but not hard enough to make balls with
Charlotte Oates says
You could try freezing it, that should help it to set.
Charlotte Oates says
They always disappear quickly when I make them too 🙂
Laura says
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!
Karen says
Hi, I’m about to make these for Christmas. Do you know how long they can be kept for? Thanks
Charlotte Oates says
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.
Elizabeth says
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?
Charlotte Oates says
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.
Sian Sloan says
Could you use this as a filling in a chocolate using a mould rather than dipping?
Charlotte Oates says
Yes, definitely. Have you made chocolates in a mould before. If not have a look at my caramel chocolates for instructions.
Sian Sloan says
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
Dawn Witkiss says
Can these be made using Elmlea as I have an intolerance to normal cream.
Charlotte Oates says
That should work fine as long as you use the double one.
Julie Coiro says
Oh my god, I shut my eyes and thought I had died and gone to heaven. They are absolutely delicious, the only thing is it’s only me and my sons girlfriend who likes Baileys in our house. What a shame!
Charlotte Oates says
Such a shame for you 😉
Mary says
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.
Charlotte Oates says
Brilliant, I’m so glad everyone enjoyed them 🙂
Lou says
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 🙁
Charlotte Oates says
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
Kylie says
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
Charlotte Oates says
I’m sorry to hear that, I’ve always found it sets OK if left for long enough so I’m not too sure what could have happened.
Lou says
Same happened with mine 🙁
B says
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.
Charlotte Oates says
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.
B says
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)
Charlotte Oates says
They taste really good that way too! I hope you enjoy them x
Tanya Wannerton says
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.
Charlotte Oates says
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!
Laura Strand says
When you take them out of the refrigerator, before you coat them; put on gloves, then you can mold them into round balls; then put them in the freezer for at least 5 minutes, then coat them! They will turn out great!
Hayleigh says
These look so good .. might give them a go as a small christmas gift. How many does this recipe make?
Charlotte Oates says
It should make 25-30 chocolates although it depends on how big you decide to make them.
Sarah Christie says
Wow these looks so amazing I am going to give them a go x
Charlotte Oates says
Great, I hope you enjoy them.
Melanie says
This Recipe is simply amazing. It is so easy to make and fun too. Thank you❤️
Charlotte Oates says
Brilliant, thanks Melanie x
Melanie says
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.
Charlotte Oates says
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.