This is an easy recipe for Irish cream truffles. Made with Baileys, these boozy chocolate bites are the perfect treat for any occasion, not only St. Patrick’s Day!
And, you only need 4 ingredients to make them! The perfect blend of creamy and chocolatey goodness will definitely impress your guests.
Fancy making the liqueur from scratch?
Why not make Homemade Irish Cream and use it instead of Baileys? It literally takes 2 minutes to prepare and tastes just as good!
Plus, you can add it to your Saint Patrick’s Day Party menu or use it to make no-bake Irish Cream Cheesecake.
How to make truffles with Baileys Irish cream?
- Spatula – for stirring
- Saucepan – for Baine Marie bath (double boiler) to melt the chocolate
- Heat-proof bowl – medium size
- Measuring cups and spoons, or scale – to measure out the ingredients
- Baking tray/chopping board or anything where you can put the truffles
- Baking parchment
- Plate – for sprinkles
- Gloves – optional but highly recommended – for rolling the balls
- Heavy cream
- Chocolate chips
- Irish cream
The whole process is simple. Combine cream and chocolate, melt over a double boiler, and add the liqueur.
This mixture is covered with plastic wrap and when cooled down, transfer to the fridge. It needs to harden so you can work with it. Count for at least an hour.
Then, you roll the balls and coat them with anything you like!
There are all kinds of them available to buy. If you are after green desserts for St. Patrick’s Day – use green ones as I did.
What else can I use to coat Bailey’s chocolate truffles in green?
Colored powdered sugar – Use either gel or powder food color to get the shade you are after. It’s good to know that the gel color will introduce some moisture into the sugar so add only a little at a time and let the sugar dry before using.
Colored superfine sugar – You can buy this. It is usually used in cocktail making (to dress glass rims) or cake decorating.
Matcha tea – This is a simple option. However, matcha powder contains caffeine so keep this in mind when using it. Also, it has a slightly bitter taste which might not be to everyone’s liking.
Pistachios – Finely chopped.
Another alternative is dipping each chocolate truffle in melted chocolate, and drizzling some over or letting it set and piping some green icing on top to get the Saint Patrick’s Day vibe.
Or, use melted green candy melts to coat them.
Can I make them without the sprinkles?
If you would like to serve these Irish Cream chocolate truffles for another occasion – Christmas or New Year’s Eve, then simply substitute the green sprinkles with something else – i.e., chopped nuts or plain unsweetened cocoa powder.
More bite-size desserts:
Irish Cream Truffles
- ½ cup heavy cream (90 milliliters), see note 1
- 2 cups chocolate chips (14 ounces/400 grams), see note 2
- 4 tablespoons Irish cream
- 3 ounces green sprinkles (90 grams)
- In a heat-proof bowl, add heavy cream and chocolate chips. Put over a pot of simmering water and stir until the chocolate is melted.
- Stir in Irish cream until smooth.
- Let it cool down for about 30 minutes before covering with plastic wrap and refrigerating for 1 hour (or until it is hard enough to work with).
- When the mixture has hardened, use the smallest cookie dough scoop to scoop out the mixture (I fill 2/3 of the scoop with the mixture) and place onto a large tray/chopping board lined with baking parchment.
- Use gloves to roll them into balls.
- Cover each ball in sprinkles.
- Refrigerate before serving.
- Heavy cream (US) = double cream (UK). Whipping cream can also be used.
- I used dark chocolate chips. You can also use semi-sweet chocolate, just make sure to finely chop it first.
- Take this number as a guide only. This is the quantity you would get if each ball weighed about 0.7 ounces/20 grams.
- If you forgot about the chocolate mixture in your fridge and it turns into a hard rock, don’t worry. Take it out and let it sit at room temperature until it is soft enough so you can scoop it out.
- Store these truffles in an air-tight container or re-sealable bag in the fridge. If stored properly, they should last at least 7 days.
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