Baileys Truffles!
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Easy and delicious Baileys truffles with milk & dark chocolate and a drizzle!
Baileys truffles
Baileys truffles? Yes okay then. Honestly? They are incredible. I realise this is the first paragraph in this post, but I have to say from the start that these Baileys truffles are theeeee one for me. Oh HELLO.
They are so indulgent and rich, yet perfectly sized and tasty, so irresistible. This recipe is so easy to do, and you will want to make them over and over, especially if your friends & family start having them – you will all be hooked!
Ganache truffles
For these ones, it’s similar to a basic ganache. Obviously, they’re not as it has Baileys added in, but roll with me here! The texture of these is smooth, and rich and heavenly.
With a regular ganache, you would use a 1:1 ratio of dark chocolate to cream (double cream), and leave it at that. If I was to make just milk chocolate ganache truffles, it’s typically a 2:1 ratio of chocolate to cream, and milk chocolate is 3:1.
However, I didn’t want these to be too rich, as Baileys itself is quite rich, I used a half and half ratio of milk chocolate and dark chocolate. Baileys is thinner and obviously has the alcohol element, so the ganache is automatically different so that it will set!
Chocolate
I found the ratio of 300g of dark chocolate, 300g of milk chocolate, 300ml double cream, and 200ml of Baileys was ideal. It gives enough richness to the truffles to create a wonderful flavour, and then enough Baileys to have a whack of flavour, without ruining the truffles!
Method
To make the mixture is quite simple to be honest – chop the chocolate up nice and finely and put it into a bowl – the finer, the less you have to mix the mixture (as over mixing a ganache can make it split).
Heat the cream and baileys in a pan till just before boiling – it will be steaming, and hot to touch, but not bubbling. Pour the hot cream and Baileys over the chocolate, and leave the mixture to set for 5 minutes.
Give the mixture a stir. Once the mixture is melted and lovely, pour the mix into a bowl or pot and put it in the fridge to set completely.If the chocolate hasn’t quite melted however, stick it in the microwave for 10-15 seconds at a time and stir each time!
Portion your truffles
I use a scoop to make my truffles – I tend to dip it into a cup of boiled water, and dry it quickly, then scoop the ganache. It just means the chocolates are more round from the beginning – alternatively you can use two spoons, for example, you just have to roll them in your hands to make them round!
Once they’re rolled – I recommend freezing the truffles so that they are very solid – it will make covering them much, much easier as the melted chocolate for the coating will start to melt the truffles!
Finishing touches
I personally use milk chocolate to coat the truffles, as it’s nice and in the middle! I use these dipping tools to coat the truffles! Then, a drizzle of white chocolate, and you’re done!
I hope you love these much as I do! x
Recipe updated June 2019 – notes below for the original recipe! 
Baileys Truffles!
Ingredients
Truffle Mix
- 300 g dark chocolate (at least 70% cocoa content)
- 300 g milk chocolate
- 300 ml double cream
- 200 ml Baileys
Decoration
- 300 g milk chocolate
- 50 g white chocolate
Instructions
- Chop you chocolates up finely, and add to a large bowl.
- Pour your double cream and Baileys into a pan, and heat on the hob until it's just before boiling point - it needs to be steaming, and hot to touch, but not bubbling.
- Pour the cream/Baileys over the finely chopped chocolate, and leave to sit for a few minutes.
- Whisk the mixture together until smooth. If it hasn't quite melted all together, microwave the mixture for 10-15 seconds at a time and stir each time!
- Pour the mixture into a bowl or shallow pot.
- Leave the mixture in the fridge to set until solid.
- Once set, scoop out your mixture, and make the truffles into ball shapes on a lined tray.
- Once the mixture is all scooped, put your truffles into the freezer for half an hour or till they are completely solid!
- Melt your milk chocolate for coating, and dunk the truffles in one at a time and coat - leave them to set carefully on a lined tray.
- Once they're coated, melt your white chocolate and drizzle over the truffles! Leave to set in the fridge until solid.
- Enjoy!
Notes
- You can cover the truffles in whatever chocolate you want - I just love the milk chocolate!
- For the mix you can use 500g of dark chocolate if you want all dark, or 800g of milk chocolate if you want them to be all milk!
- I used the basic original Baileys.
- These will last in the fridge for one week, or outside the fridge in cooler temperatures.
- This recipe was updated in June 2019. The original recipe was:
- 250g dark chocolate, 250g milk chocolate, 150g butter, 300ml cream, 200ml Baileys.
- I then coated the original truffles in a green white chocolate drizzle.
ENJOY!
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J x
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Great recipe, have made these many times and they’re a hit with everyone 🙂
Can I please ask – if I want to skip the Baileys, do I just replace that with the same measure of double cream?
Or just leave it out and keep everything the same?
Thanks!
Cat
Yes, that should be fine as long as it’s double cream! x
Hi Jane, I’ve made a few of your recipes lately & i’m loving them.
I’ve had a go at these baileys truffles, when I get to the stage where I dunk them I’m having a bit of trouble. I only get to dunk about 3 truffles before the microwaved chocolate goes really thick & it’s impossible to coat the truffle. Any idea what I’m doing wrong? XX
Oh no! Have you tried freezing the truffles? It sounds like they’re melting a bit and then mixing in with the chocolate so thickening it. It can also depend on the brand of chocolate you use as for example cadburys is notorious for this! x
Thank you for sharing this one…they are DELICIOUS and a massive hit in my office! Do you think Bailey’s Colada would work in place of original Bailey’s, or would I be better following the Bailey’s strawberry and cream truffle recipe?
These truffles are delicious. I have made them for my family and friends, and often get request for more.
I just wondered if they can stay in the freezer before they are coated in chocolate? and if so how long can they stay there?
Absolutely they can, for up to 3 months! Hope this helps! x
Hi, I am wondering if you can freeze the mix for a few days as I have at least 500 Bailey truffles to roll so going to need a few mixtures. Thanks
Hiya! Yes absolutely, for up to 3 months! Hope this helps! x
Hiya I stupidly forgot to put the milk chocolate in 🤣 but I’ve had the mixture setting over night in fridge it’s setting but not solid enough can I put back on hob and let add inilk chocolate? Or will I need to restart
Yes absolutely, this should be fine! Hope this helps! x
Hi Jane! Could you use a rum based cream liqueur with this instead of baileys? I’ve tried the baileys version many times and it’s always a hit! Thank you 🙂
Hiya! Yes this should work fine, just be sure that the cocoa content in your chocolate is high enough! Hope this helps! x
I have been told the truffle part is perfect but I’m struggling to coat them, I’ve tried using a dipping set, my hands, spoons but the chocolate seems to harden after I’ve dipped 2 so it’s taken a lot more chocolate to coat and they look very textured and rustic.. I’m saying it’s just to prove they’re home made but any suggestions? I’ve used cooking chocolate, dairy milk, chocolate chunks, own brand and Lindt to try and coat them 🤦🏻♀️🤷🏻♀️
Hiya! I use a dipping tools set (linked in the post) with regular melted chocolate. Take a look at my social media – I have some recipe videos including truffles and you can watch how I do it! Hope this helps! x
Hi Jane,
Can these be left out of the fridge after fully set and decorated? Thanks
Yes absolutely, they will be fine for a week out of the fridge as long as the room isn’t too hot! Hope this helps! x
Hi Jane, Can I ask about the revision of the recipe and removing butter. How does this change the truffles?
I bake lots of your recipes and always get so many compliments! I am going to make a these as a festive treat for my colleagues using all milk chocolate.
Thanks
Hi Jane. I made the truffles yesterday and it went really well. (Haven’t enjoyed licking the spoon so much since I was a kid!!. They are currently sat in the freezer waiting for the chocolate coating. I want to give these as Christmas gifts. Can I pop them back in the freezer after I’ve done the chocolate coating? I’d like to prolong the life as far as possible and ideally defrost them just before boxing. Is this ok, and any tips?
Yes of course you can! You can freeze these for up to 3 months! x
Do you recommend a certain brand of chocolate for this recipe?
Hiya! I always use Callebaut in my baking – you can find the link on my amazon shop! Hope this helps x
Hi Jane, if I freeze them, do I freeze them once they’re fully finished? How long should I defrost them before giving them away as a gift?
Thanks x
Hiya! Yes – these can be frozen for up to 3 months. Just take them out a few hours beforehand! Hope this helps! x
I want to make these as Christmas gifts – when do you recommend I make them? Will be giving them on Christmas day.
TIA
Hiya! You can either make these now and freeze them, or just make them a couple of days before! Hope this helps x
Hi Jane, my mixture isn’t setting solid enough to make them into balls I even have it in the freezer and it’s not working usually it sets but this is still soft ?
Hiya! What exact brand of chocolate and cream did you use? x
Hi Jane,
I’m really struggling with the chocolate coating for these. I’ve had the truffles in the freezer overnight but they just don’t come out smooth when dipping them in the chocolate and they start to melt. Any tips? (I’m using Cadbury’s chocolate). Thanks!
Hiya! Annoyingly Cadburys is slightly different to other chocolate and can be harder to melt and use! Hope this helps x
Hi Jane, is there a particular way you’d recommend using the cadburys to coat? (Keeping it over the heat is the only way I can think) as I’m about to attempt it with cadburys! Thanks.