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Baileys Irish Cream Truffles
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These truffles are rich and creamy with a hint of Irish cream flavor. They are perfect for the holidays or any time you want to indulge your sweet tooth.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
4 comments
ingredients
12 ounces semisweet chocolate chips
1/4 cup Baileys Irish cream
1/4 cup heavy cream
2 egg yolks
1 tablespoon sweet butter, cut in bits
directions
Combine the chocolate chips, Irish cream, and heavy cream in a large, heavy saucepan over low heat. Stir constantly until the chocolate is melted and the mixture is combined.
With a wire whisk, whisk in the egg yolks one at a time, stirring until completely incorporated before adding the next one. Whisk in the butter and stir until it is melted.
Remove the pan from the heat and let cool slightly then refrigerate the mixture overnight or until firm.
When ready to use, make small balls of the chocolate mixture using a spoon (try to not use your hands much as your body heat will melt the chocolate).
Roll the chocolate balls in powdered sugar, cocoa powder, chopped nuts, coconut, candy sprinkles, etc. Store away from heat.
recipe tips
For a decorative touch, drizzle the truffles with melted white chocolate.
If you want a bit of texture, add finely chopped nuts to the chocolate mixture before chilling.
Garnish the truffles with a small piece of edible gold leaf for an extra fancy presentation.
Try infusing the cream with flavors like orange zest or espresso before adding it to the chocolate.
common recipe questions
Can I use a different type of chocolate for these truffles?
Yes, you can use different types of chocolate such as milk chocolate for a sweeter truffle or dark chocolate for a more intense flavor. The texture and flavor will vary depending on the chocolate used.
Is there a non-alcoholic substitute for Baileys Irish Cream?
For a non-alcoholic version, you can use Irish cream flavored non-alcoholic syrup or a combination of cream with a bit of vanilla or almond extract for flavor.
How can I get the truffles set properly?
Make sure to refrigerate the mixture until it's firm enough to shape. This could take several hours or overnight. If the mixture is too soft, it may need more time in the refrigerator.
What are some other coatings I can use for the truffles?
Besides powdered sugar and cocoa powder, you can roll the truffles in crushed cookies, finely chopped dried fruit, or even finely grated chocolate for different textures and flavors.
How long do these truffles last?
Stored in an airtight container in the refrigerator, these truffles can last up to two weeks. They should be kept cool to maintain their shape and texture.
Can I freeze these truffles?
Yes, you can freeze the truffles. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container. Thaw in the refrigerator before serving.
How can I add more Irish cream flavor?
To enhance the Irish cream flavor, you can add an extra tablespoon of Baileys in place of cream. Cream is much thicker than Baileys so you don't want to substitute more than that or the filling may not set up properly.
What's the best way to melt the chocolate?
Melting the chocolate slowly over low heat and stirring constantly helps prevent it from burning. You can also use a double boiler for more controlled heating. You can also use a microwave, stirring at 30 second intervals.
nutrition data
94 calories, 6 grams fat, 10 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
In reference to the lumpy truffles, one possibility is that a little water (perhaps from condensation or a wet utensil) got into the chocolate while you were stirring. Any water getting into chocolate will cause it to seize up.
Can these truffles be frozen after they're made?
December 9, 2006
I don't know what the other reviewer did to get a lumpy result. I followed the directions exactly, and my mixture was smooth as silk. But the Bailey's Irish Cream was barely detectable. I was afraid to add more and botch up the recipe, so I added just a bit of pure orange extract and rolled these in finely chopped pecans. Excellent and perfectly smooth. I'd make these again and serve with Baileys as an accompaniment in a beautiful little after dinner glass.
Regarding other review. If your truffles appear lumpy and not smooth. Use a hand mixer and mix the chocolate, slowly add heavy cream, one tablespoon at a time, and continue beating until smooth and creamy! No troubles, great truffles every time.
I"ve made truffles before but the mixture it turning out lumpy with a layer of liquod ontop i've never had this happen before any suggestions as to what could cause this when i followed the recipe exactly the way its written.