Irish Cream Chocolate Truffles

Close up view of truffles stacked in a small white bowl on a green linen napkin.

5 from 2 votes

These Bailey's chocolate truffles - made of chocolate ganache flavored with Irish cream - are a surprisingly quick and easy no-bake dessert.

Prep Time30

Chill Time2 30

Total Time30

Course: Dessert

Cuisine: French

Servings:

Calories: 193kcal

Author: Allison Ferraro

Equipment

Small saucepan
Heat-safe mixing bowl
Wax paper or parchment paper
Small cookie scoop (optional)

Ingredients

8 ounces semi-sweet or bittersweet chocolate baking bar, finely chopped
1 Tablespoon unsalted butter
3 ounces Irish cream
2 ½ ounces heavy cream
cocoa powder, for coating (optional)
white melting wafers, for drizzling (optional)

US Customary - Metric

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.

Notes

Storage: 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.

Use a high quality chocolate baking bar for the best tasting truffles. I recommend Ghirardelli or Baker's brands. Avoid using chocolate chips since they contain stabilizers and won't provide the creamy texture we're aiming for.

You can use either Dutch process or natural unsweetened cocoa to coat the truffles, though I prefer Dutch cocoa for its smooth chocolate flavor.

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.

Nutrition