There is nothing more indulgent than rich, creamy chocolate truffles. Made of chocolate ganache flavored with Bailey's Irish cream and dusted with cocoa powder or drizzled with melted white chocolate, this recipe for Bailey's chocolate truffles is perfect for St. Patrick's Day - or anytime you're craving a sophisticated sweet treat. Best of all, they're a surprisingly quick and easy no-bake dessert that requires just 4 ingredients!
As a kid, I was certain the little spheres of creamy chocolate that we ate only on special holidays were the most perfect little treats.
Now as an adult, I'm still pretty convinced that not much else comes close to the rich decadence of fine chocolate truffles. So you can imagine my astonishment when I realized how simple it is to make chocolate truffles from scratch at home!
You need just a few ingredients and only 30 minutes of hands-on time to make your own homemade chocolate truffles.
These easy Bailey's chocolate truffles are made with Bailey's Irish cream to kick them up a notch with an extra-sophisticated flavor.
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What are chocolate truffles?
Chocolate truffles are a chocolate confection that originated in France. Truffles are balls of chocolate ganache that are rolled in cocoa powder or other toppings like chopped nuts. They are called truffles because they look like truffle mushrooms, though they do not contain mushrooms and taste only of chocolate.
Classic chocolate ganache uses a one to one ratio of chocolate to heavy cream to create a thick but pourable chocolate mixture. When making ganache for truffles we'll instead use a ratio of chocolate to cream that's closer to two to one, meaning that we're using nearly twice as much chocolate as cream in the ganache. This creates a thicker ganache that's still quite creamy but also sturdy enough to hold its shape when rolled into balls.
In this recipe I've replaced some of the heavy cream in a traditional chocolate ganache with Bailey's Irish cream to give these truffles a distinctive chocolate flavor with a hint of Irish whiskey.
Ingredient Notes & Substitutions
Chopped Chocolate - Go for the good stuff, since this is the key ingredient in your truffles. I used two Ghirardelli semi-sweet chocolate baking bars to make this recipe. Avoid using chocolate chips since they contain stabilizers and won't provide the creamy texture we're aiming for.
Heavy Cream - Heavy cream is used to melt the chocolate and create the ganache, and it adds creaminess to the truffles.
Irish Cream - Irish cream pairs with the heavy cream to create the ganache and it adds the signature flavor of Baileys - cream, chocolate, and a hint of Irish whiskey - to the truffles.
Unsalted Butter - A Tablespoon of butter adds a little bit of extra creaminess.
Cocoa Powder (optional) - If you choose to, you can coat the truffles in cocoa powder. I prefer Dutch cocoa for its smooth chocolate flavor, but natural unsweetened cocoa can also be used.
White Melting Wafers (optional) - If you want to, you can drizzle melted white chocolate over the truffles. I do not recommend using white chocolate chips, which are nearly impossible to melt into a smooth consistency. You can check out all of my tips for melting white chocolate in this post.
See recipe card at the bottom of this post for full ingredient list and measurements.
Special Equipment
In addition to essential baking equipment (like a whisk or spatula), I recommend some special tools for making this recipe.
- A small saucepan, for heating the cream.
- A heat-safe mixing bowl, for making the ganache.
- Wax paper or parchment paper, for chilling the truffles.
- A small cookie scoop (optional but helpful), for scooping the truffles.
Step-By-Step Recipe Instructions
Step 1: Place chopped chocolate and butter in a heat-safe bowl.
Step 2: Combine heavy cream and Irish cream in a small saucepan and heat to simmering.
Step 3: Pour simmering cream mixture over chocolate and butter and let sit for 2 minutes.
Step 4: Gently whisk until chocolate and butter are completely melted and mixture is smooth and shiny.
Step 5: Place plastic wrap directly on the surface of the chocolate mixture and refrigerate. Chill for 2 hours or until the chocolate is set.
Step 6: Scoop scant Tablespoon-sized mounds of ganache and place on a wax paper-lined baking sheet. Refrigerate for 30 minutes.
Step 7: Roll each mound of ganache into a ball between your hands.
Step 8: If you want to, roll the truffles in cocoa powder or drizzle them with melted white chocolate.
See recipe card at the bottom of this post for detailed recipe instructions.
Allison's Top Tips
Be sure to chop the chocolate well. The smaller the pieces, the more easily it will melt.
If the cream doesn't fully melt the chocolate, you can microwave the mixture in 15 second increments on 50% power, stirring well after each session, until the chocolate is completely melted and the mixture is smooth and shiny. Be very careful not to overheat the mixture.
You can dust your hands with cocoa powder to avoid too much stickiness when rolling the truffles. If they still seem quite sticky, they probably need to be chilled more before rolling.
Truffles will absorb their cocoa powder coating over time, so it's best to roll them in cocoa the same day you plan to enjoy them.
Recipe FAQs
A chocolate baking bar - which, unlike chocolate chips, does not contain stabilizers to hold its shape when melted - is the best choice for making chocolate ganache and truffles. These bars can be found in the baking aisle of grocery stores. I recommend Ghirardelli or Baker's brands. I prefer to use either semi-sweet or bittersweet chocolate baking bars for making truffles, but you can use milk chocolate if you prefer a sweeter taste.
Yes, homemade chocolate truffles should be refrigerated to keep them fresh and to maintain the best texture. However, truffles will taste best and have a creamier texture if they're not too cold, so let them sit at room temperature for 5 to 10 minutes (or up to an hour) before eating.
When stored correctly in a sealed and airtight container, homemade truffles can last up to two weeks in the refrigerator.
Storage Instructions
For the best results, store chocolate truffles in a single layer in an airtight container in the fridge for up to two weeks. You may choose to let them sit at room temperature for 5 to 10 minutes before eating.
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Recipe
Irish Cream Chocolate Truffles
Special Equipment
- Small saucepan
- Heat-safe mixing bowl
- Wax paper or parchment paper
- Small (1 Tablespoon) cookie scoop (optional)
Ingredients
- 8 ounces (227 grams) semi-sweet or bittersweet chocolate baking bar, finely chopped
- 1 Tablespoon (14 grams) unsalted butter
- 3 ounces (85 grams) Irish cream
- 2 ½ ounces (71 grams) heavy cream
- cocoa powder, for coating (optional)
- white melting wafers, for drizzling (optional)
Instructions
- Place chopped chocolate and butter in a medium heat-safe bowl. Set aside.
- In a small saucepan, combine heavy cream and Irish cream. Heat to simmering.
- Pour simmering cream mixture over chocolate and butter and let sit for 2 minutes.
- Gently whisk until chocolate and butter are completely melted and ganache is smooth and shiny.
- Place plastic wrap directly on the surface of the ganache and refrigerate. Chill for 2 hours or until the chocolate is set.
- Once set, scoop scant Tablespoon-sized mounds of ganache and place on a wax paper-lined baking sheet. Refrigerate for 30 minutes.
- Once chilled, roll each mound of ganache into a ball between your hands.
- If you want to, roll the truffles in cocoa powder or drizzle them with melted white chocolate.
Eve says
Does the alcohol cook off? Want to make sure before serving at a company event lol
Allison Ferraro says
Hi Eve! Though the Irish cream is warmed with the heavy cream, I do not believe that it gets hot enough to cook off the alcohol, so I would assume that these truffles do contain a small amount of alcohol.
- Allison