These Bailey’s Chocolate Truffles are little flavor bombs of heaven! Rich chocolate and Irish cream liqueur are combined and then coated in a sweet candy shell. Easy to make, crazy delicious, perfect for a dessert platter, and a delicious homemade gift!

Easy Bailey’s Chocolate Truffle Recipe

I’m not a drinker, but holy moly I could sip on Bailey’s Irish Cream until there’s no tomorrow. Making chocolate truffles with this liqueur might just be my downfall. The inside is luxuriously smooth ganache, with a crisp sweet outside. Each bite is so indulgent and amazing.

These truffles look great on my holiday dessert platter, but I do like to make a batch now and then and gift them to neighbors and friends. Just make sure the kiddos steer clear of these truffles as they do contain alcohol.

How to Make Bailey’s Chocolate Truffles Step by Step

Gather the ingredients: Gather all your ingredients and line a baking sheet with parchment paper.

Melt the chocolate and cream together: Melt 2 cups of chocolate chips with 3 tbsp of heavy cream. Then take it off the heat. I do this over a double-boiler, which ensures it’s velvety smooth with no chance of seizing up. But you can try this step in the microwave, too.

Add ¼ cup of Bailey’s and a pinch of kosher salt and stir until combined and smooth.

Refrigerate the mixture until it’s firm enough to roll into balls. This usually takes me about 1-2 hours. This helps immensely, since the chocolate will be sticky.

Form balls: Using a small cookie scoop, roll the chocolate into 1-inch balls and place on the cookie sheet.

Place the candy melts in a microwave-safe bowl and microwave according to the package directions until melted and smooth.

Coat: Dip each chocolate ball into the melted candy melts, shaking off any excess. When dunking in the chocolate, the truffle sits on top of the fork; the fork tines do not poke into the truffle ball. Place dipped truffles on the cookie sheet, and then sprinkle with cinnamon-sugar.

Chill: Place in the fridge for about 10 minutes to firm up. Enjoy!

Recipe Variations

• Candy melts vs. white chocolate chips: I prefer Wilton candy melts or Ghirardelli White Melting Wafers for these because of their smooth consistency, and once dried and hardened, they don’t soften at room temperature. If you want to use regular white chocolate, I recommend combining it with coconut oil so it thickens and hardens faster. You’ll need about 1 tablespoon of coconut oil per 1 cup of chocolate.
• Vary the coating: Instead of coating them in chocolate, you can roll the balls in different toppings like sprinkles, crushed nuts, or cocoa powder.
• Make alcohol-free truffles: The alcohol in these does not cook off, so they are boozy and not appropriate for kids. Replace the liquor with more heavy cream.

How to Store

You can store these truffles in an airtight container in a cool, dry area for up to 1 week. Or extend their life in the fridge for up to 2 weeks.

To freeze, coat in the chocolate and allow them to set completely, then layer them between sheets of parchment paper in an airtight, freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature, if desired, before serving.

Other Truffles Recipes

• Rum Balls
• Sugar Cookie Truffles
• Oreo Truffles
• Raspberry Truffles