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 recipe to make, crazy delicious, great on a desert platter, and also makes a great gift!
Get your chocolate fix with these recipes, too – chocolate pudding, homemade chocolate sauce, and Texas Sheet Cake!
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.
Chocolate Truffle Recipe
Ingredients you’ll need:
- Semisweet chocolate
- Heavy cream
- Bailey’s Irish Cream liqueur
- White candy melts
- Kosher salt
- Cinnamon-sugar, for sprinkling
(Scroll down for the exact measurements and the detailed printable recipe card.)
How to Make Chocolate Truffles
These truffles are super easy to make in only 6 simple steps.
- Melt the chocolate and cream together: I do this over a double-boiler, which ensures it’s velvety smooth and no chance of seizing up, but you can try this in the microwave, too. Then take off the heat.
- Add in Bailey’s and salt: stir until combined and smooth.
- Chill mixture: refrigerate the mixture until it’s firm enough to roll into balls, usually about 1-2 hours. (This helps immensely, since the chocolate will be sticky.)
- Form balls: Using a small cookie scoop, roll chocolate into 1-inch balls.
- Coat: dunk the chocolate balls in melted candy melts, then sprinkle with cinnamon-sugar.
- Set: let them set at room temperature or transfer to the fridge for about 10 minutes.
How to dip truffles in chocolate:
Using a fork, dip each truffle into white chocolate, turning to coat. Tap off any excess chocolate on the side of the bowl. Note: when dunking in the chocolate, the truffle sits on top of the fork, the fork tines do not poke into the truffle ball.
Make coating them even easier with this handy spiral dipping tool.
- Candy melts vs. white chocolate chips: I prefer Wilton candy melts or Ghirardelli White Melting Wafers for candy making 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 some coconut oil, which will help thicken it up and harden faster. You’ll need about 1 tablespoon 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.
- Need these without the alcohol? The alcohol in these does not cook off, so they are boozy and not appropriate for kids. Simply replace the liquor with more heavy cream.
Storing Chocolate Truffles
How long do chocolate truffles last? You can store these 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.
Can chocolate truffles be frozen? Yep! 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
Watch them Being Made
Satisfy your chocolate craving with these truffles – a winning combination in every single blissful bite!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Bailey’s Chocolate Truffles
- 2 cups semisweet chocolate chips
- 3 tablespoons heavy cream
- ¼ cup Bailey’s Irish Cream liqueur
- pinch of kosher salt
- 1 ½ cups white candy melts
- Cinnamon-sugar , for sprinkling
- Line a baking sheet with parchment paper; set aside.
- Set up a double boiler by placing a medium heatproof bowl over a small pot of simmering water. Add chocolate chips and heavy cream and stir until melted.
- Take off heat. Add in the Baileys and salt; stir until combined and smooth. Refrigerate until chocolate mixture is firm enough to roll into balls, 1-2 hours.
- Using a small cookie scoop, roll chocolate into 1-inch balls then place on the prepared baking sheet.
- In a medium microwave-safe heatproof bowl, microwave candy melts according to package directions until melted and smooth (but not hot.)
- Using a fork, dip each truffle into white chocolate, turning to coat. Tap off any excess chocolate on the side of the bowl.
- Place back on baking sheet and sprinkle with cinnamon-sugar.
- Chill in the fridge for about 10 minuets to set. Refrigerate until ready to serve.
Reader Questions and Reviews
i love these!