Baileys Truffles with delicious dark chocolate, coffee and Baileys Irish Whiskey is a decadent dessert.
We love baking and we love putting Baileys in our desserts. If you’ve never tried Baileys Cheesecake Cake, you’ve got to go try it as soon as you’re done making these truffles. Our Baileys Mint Cookies are amazing, too!
This recipe doesn’t take a ton of ingredients to make, but it does take some time and patience. The first part of the recipe needs to be made and refrigerated for 3-4 hours before it is firm enough to form into balls. It is definitely not a last minute, oops-I-need-to-bring-a-dessert-to-the-party treat. However, it’s well worth the work!
For this dessert and so many others that require melting chocolate, a double-broiler is very useful. You can of course, pop it in the microwave for a few seconds at a time if you need to. The double-broiler saves you from over cooking the chocolate too quick and burning it.
To form these into balls of the same size, I like to use a 2 tablespoon spoon so I know I’ve got the correct amount in each. The Baileys Truffles need to be cool while you roll them or else it’s just a mess. Every few minutes you can just pop them back into the fridge to cool if need be.
This is so strange – did you know that truffles are named that because they look so much like a mushroom also called a truffle? “Truffle” is the latin word for lump… and yeah, I guess these do look a little bit like lumps! Ha!
Other Truffle Recipes
- Chocolate Coconut Balls
- Bourbon Balls
- White Chocolate Gingerbread Truffles
- Best Rum Balls
- Peanut Butter Balls
- 1/4 C + 2 TBSP whipping cream
- 1 TBSP sugar
- 1 TBSP instant coffee
- 1 Ghirardelli milk chocolate bar 3 1/2 oz
- Chopped into small pieces
- 3 Ghirardelli premium dark chocolate bars 3 1/2 oz each
- Chopped one bar into small pieces. Put in a small bowl
- Chop the remaining 2 bars of dark chocolate and put in a second bowl
- 3 TBSP Bailey’s Irish whiskey
- Line 2 baking sheets with parchment paper.
- Set aside.
- Combine the milk chocolate and one dark chocolate pieces into a large bowl.
- Set aside.
- Add whipping cream and sugar to a saucepan bringing it to a boil.
- Once it reaches a boil quickly remove the saucepan from the heat and add the instant coffee.
- Whisk the coffee to combine it with the whipping cream and sugar.
- When dissolved pour over the bar of chopped milk chocolate and chopped dark chocolate. Stir using a whisk until chocolate is melted.
- Add whiskey. Stir to combine.
- Cover this (ganache) with plastic wrap.
- Set aside to firm up for at least 3-4 hours or overnight.
- This needs to be firm enough to be made into a ball and hold its shape.
- Using a large spoon to scoop ganache out and use your hands to roll into round balls.
- Set aside.
- Bring the water in the bottom half of the double boiler to a boil.
- Reduce to a low simmer.
- Add 2/3’s of the chopped dark chocolate in the top half of the double boiler.
- Stir constantly until the chocolate is almost melted.
- Set 1/3 of remaining chocolate aside.
- Remove from heat and allow to slightly cool.
- Add the rest of the chocolate.
- Stir until most of chocolate has melted.
- Place some chocolate on the palm of your hand and roll a round ganache ball into it.
- Place the chocolate covered truffles on the prepped cookie sheets.
- Repeat until all of the balls have been made.
- (If chocolate becomes too firmed and or cold place it in the microwave oven for 4-5 seconds.)
- Dip truffles once more into chocolate.
- Allow to slightly harden before drizzling more chocolate onto the truffles