Truffles with a hint of Baileys®

    6 hours 21 min

    For most people celebration means champagne. But if you are born with a sweet tooth what do you do? Champagne? Naaahh!! For me it has to be Irish Cream and it has be Baileys®. 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

    Serves: 12 

    • 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)

    Prep:20min  ›  Cook:1min  ›  Extra time:6hr chilling  ›  Ready in:6hr21min 

    1. 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.
    2. 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.
    3. 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.
    4. 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

    The Tea Room

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