Truffles with a hint of Baileys® recipe
- Dish type
- Boiled sweets
For most people celebration means champagne. I jazzed these truffles up with some almond flakes and hazelnut but you can take your pick and use your own creativity.
9 people made this
- 200g chocolate with minimum 45% cocoa solids
- 120ml double cream
- 1 pinch salt
- 120ml Baileys®
- chopped hazelnuts and almonds (optional)
- chocolate powder for dusting (optional)
MethodPrep:20min ›Cook:1min ›Extra time:6hr chilling › Ready in:6hr21min
- Melt the chocolate either in a double boiler or in a microwave. I have microwaved the chocolate. If microwaving, do not leave it in the microwave for more than 1 minute. Stir after every minute until melted.
- In a saucepan heat the cream for less than 1 minute until you see slight bubbles at the side. Mix cream, chocolate, salt and Baileys together (salt enhances the taste of chocolate) until you get a smooth chocolate mixture. Place the mixture in a bowl and refrigerate for 3 to 4 hours.
- After this the mixture will become thick and will be ready to be shaped into truffles. At this stage you have to be very quick as you do not want the chocolate to melt with the warmth of your hands. With a teaspoon make equal sized balls and roll the balls in your palms.
- Dust them with cocoa powder or roll them over some nuts. Almonds or hazelnut works great but you can use your imagination and try many other things. Place them in a grease proof paper and refrigerate them for another 3 to 4 hours.
These are great gifts as well. Pack them in fancy sweet paper and post them to your friends and family and watch the love spread.
See it on my blog
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- 12 ounces semi-sweet chocolate
- 2 egg yolks
- ⅓ cup sweetened condensed milk (such as Eagle Brand®)
- ⅓ cup coffee-flavored liqueur (such as Kahlua®)
- ⅓ cup butter
- 1 tablespoon unsweetened cocoa powder, or as needed
Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool to room temperature.
Stir egg yolks, 1 at a time, into chocolate until evenly mixed. Pour sweetened condensed milk into chocolate mixture and stir until blended add coffee-flavored liqueur and return double boiler to heat. Simmer until mixture is heated through, 2 to 3 minutes.
Transfer chocolate mixture to the bowl of a stand mixer beat in butter, 1 tablespoon at a time, until fluffy. Cover bowl with plastic wrap and chill, 4 hours to overnight.
Roll mixture into 3/4-inch balls. Pour cocoa powder into a small bowl roll balls in cocoa powder until coated. Arrange balls on a plate and refrigerate until set, at least 1 hour.
How to Make Chocolate Truffles
Combine chopped chocolate and hot cream and you’ve got a truffle. Well, you’ve got ganache actually, but this is the base that we roll into a ball, or mold into a shape, powder coat and otherwise gussy up into the confectionary we call a truffle.
Truffles should be small in size, no more than a bite or two, and contain chocolate, but from there the variations are endless.
- 1 cup semisweet chocolate chips
- ¾ cup butter
- 4 cups vanilla wafer crumbs (such as Nilla®)
- 1 ½ cups confectioners' sugar
- 1 cup finely chopped pecans
- ⅓ cup unsweetened cocoa powder
- ¼ cup ground almonds
- ¾ cup Irish cream liqueur (such as Baileys®)
- ½ cup sour cream
- 1 ½ pounds dark chocolate, chopped, or as needed
Place chocolate chips and butter in a saucepan over medium-low heat stir until melted and smooth, about 5 minutes. Remove from heat to cool slightly.
Whisk vanilla wafer crumbs, confectioner's sugar, pecans, cocoa powder, and almonds together in a large bowl stir in Irish cream liqueur, sour cream, and chocolate mixture to form a soft dough. Cover mixture with plastic wrap and refrigerate overnight.
Form mixture into balls using a tablespoon-size cookie scoop place on a baking sheet. Place baking sheet in the freezer until firm, about 30 minutes.
Melt dark chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a toothpick, dip each ball into melted chocolate to coat place on waxed paper until chocolate is firm, about 10 minutes.
Place balls in candy cups store in an airtight container in the refrigerator for up to 6 weeks.
3. Pineapple Rum Chocolate Truffles
- 12 ounces bittersweet chocolate
- ½ cup dried pineapple
- ¾ cup heavy cream
- 1 tbsp. Rum
- ½ cup toasted sweet coconut bits
1. Break off the chocolates into smaller pieces and place them in a heat-proof bowl
2. In a saucepan, heat the heavy cream until it boils. Take the saucepan off the fire, and add the heavy cream on the chocolate.
3. Mix the two until the chocolate has melted completely.
4. Finely chop the dried pineapple and add it to the mixture. Add the rum and mix all ingredients well.
5. Cover the bowl and allow it to firm for 2 hours.
6. Take a medium-sized cookie sheet and line it with wax paper.
7. Using a spoon, scoop out some of the ganache and shape it into small balls.
8. Dip the balls in a plate of toasted sweet coconut bits.
9. Place the ball on the cookie sheet. Repeat until you’ve used up all the ganache.
10. Place the cookie sheet in the refrigerator and chill before serving.
This chocolate rum truffle recipe infuses the sweetness of chocolate , the zest and tang of dried pineapple and the kick of good, old rum. The recipe makes around 12 servings. The rich, strong taste of rum plus the tang of pineapple balance each other out, making the taste more tolerable for people who are not used to having alcohol with their chocolate.
Irish Cream White Chocolate Truffles
I know that plenty of people rant about Valentine’s Day being an industry created “fake holiday,” but I have always loved Valentine’s Day since I was a wee little girl. I remember being in a classroom full of giggling kids scurrying around rows of desks, handing out personalized notes taped with mini bags of candy or conversation hearts. Then after school I would run home to unzip my backpack, turn it upside down, and go through my pile of valentines and candy with glee.
Valentine’s Day is more than just a day to celebrate love with a significant other. You might show love to a friend or someone important in your life. Or maybe you even show a little love to yourself and get a massage or go shopping. Every year I like to give out a little love in the form of something edible, and this year I’m making these decadent white chocolate truffles, spiked with Irish Cream and rolled in macadamia nuts.
The funny thing about chocolate truffles is they have this “specialness” to them. If you give someone chocolate truffles, they oooh and ahhh over how fancy it is. But honestly chocolate truffles are sooooooo easy to make. Really. Let me show you.
First you chop up a bunch of white chocolate. As I note in my video below, make sure it’s REALLY white chocolate. Those white morsels or white chips at the store? Nope, not really white chocolate.
Melt the white chocolate and stir in some heavy cream and Irish cream liqueur. Pop it into the fridge for a half hour to firm up, then scoop portions out with a 2 tsp cookie scoop (I use this one).
Take that little scoop and put it into your hands and roll it into a ball.
Then you can roll it in macadamia nuts, and that’s it! Put it back in the fridge so it stays nice and firm, and you can eat it yourself or give it to someone you love.
Here’s the video so you can see what everything looks like along the way:
Taking a taste of this Baileys Mudslide Truffle Recipe
These Irish Cream Truffles are rich and decadent with a nice crunchy center and dark chocolate coating.
The infused Bailey&rsquos Irish Cream and Kahlua gives the truffles a lovely mudslide-like taste with just a hint of a coffee flavor.
These Baileys Mudslide Truffles are a gourmet dessert that will delight you and your loved one. They are perfect for an after dinner treat on Valentine&rsquos day, or to have any time you want to indulge in a decadent sweet treat.
The truffles work out to 105 calories each and are totally worth the splurge!
Easy to make, totally delicious and so pretty to look at. Try some of these Baileys Irish Cream Truffles today. It&rsquos like having a mudslide in a single bite!
For another Valentine&rsquos Day Truffle, try these Brigadeiro truffles made with white chocolate.
How To Make Easy Christmas Truffles With Condensed Milk
Just add the sweetened condensed milk along with the cocoa in a small cooking pot. Stir well to combine and heat over low heat. You have to stir constantly, so it won’t stick to the bottom. In the beginning, it will be very sticky and paste-like. After heating it, the mixture will become runny just like melted chocolate.
At this point, incorporate the ground cookies (blended to almost powdered) into the mixture in batches.
Then refrigerate for 3 hours before shaping into round balls. I used a fruit baller scoop to make all the truffles evenly shaped. Take a spoonful using this tool, otherwise use a teaspoon and shape into a round ball in the palms of your hands. Place in a plate containing your preferred coating. If you’re planning to use melted chocolate, first roll all of them and then place them on a piece of parchment paper (so they won’t stick at the bottom of a plate). Let them reach room temperature before dipping them into the melted chocolate.
The tools that you’ll need to make these vegan truffles
If you’re making all of the truffle recipes here, you’ll require the following kitchen utensils:
- Silicone spatula
- Heat-proof bowls
- Small saucepan or Turkish coffee pot (or similar)
- Unbleached parchment paper
- Plates or baking trays
- Little bowls
- 2 Forks
- Food processor
- Chopping board
Blend, Roll and Dip
Now for the best part. All the ingredients above get added to a food processor and blended until smooth.
I told you truffles were super easy to make!
All that’s left is to roll the dough into bite-sized balls and dip in some melted chocolate.
It’s best to refrigerate the balls prior to dipping in warm chocolate so that they hold together nicely.
Since these Baileys chocolate truffles are already pretty rich on their own, I didn’t want to completely coat them in even more chocolate. Although, you’re totally welcome to do so if you want ALL the chocolate.
Instead, I opted to half dip the truffles in melted dark chocolate. I also recommend dark chocolate as it provides just the right balance to the sweet truffle.
Give the Gift of Truffles
If you can handle giving away any of these truffles, they make the perfect Valentine’s Day gift. Or really, just a great gift in general for your chocolate lovers.
One bite into these creamy, decadent chocolate truffles will have your friends or significant other swooning. Maybe even reaching for more than just one.
Okay, who am I kidding? Of course they’re going to want more than one. Thank goodness this recipe makes a good amount of truffles. So save a few for yourself and then gift the rest.
It’s a great alternative to the traditional Are you a chocolate lover such as myself? Tell me in the comments your favorite chocolate treat!
Watch the video: How I DELICIOUSLY failed at making homemade Baileys - How to make moka Irish cream liqueur
Are you a chocolate lover such as myself? Tell me in the comments your favorite chocolate treat!