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Easy and delicious Baileys truffles with milk & dark chocolate and a drizzle!
Baileys truffles? Yes okay then. Honestly? They are incredible. I realise this is the first paragraph in this post, but I have to say from the start that these Baileys truffles are theeeee one for me. Oh HELLO.
They are so indulgent and rich, yet perfectly sized and tasty, so irresistible. This recipe is so easy to do, and you will want to make them over and over, especially if your friends & family start having them – you will all be hooked!
For these ones, it’s similar to a basic ganache. Obviously, they’re not as it has Baileys added in, but roll with me here! The texture of these is smooth, and rich and heavenly.
With a regular ganache, you would use a 1:1 ratio of dark chocolate to cream (double cream), and leave it at that. If I was to make just milk chocolate ganache truffles, it’s typically a 2:1 ratio of chocolate to cream, and milk chocolate is 3:1.
However, I didn’t want these to be too rich, as Baileys itself is quite rich, I used a half and half ratio of milk chocolate and dark chocolate. Baileys is thinner and obviously has the alcohol element, so the ganache is automatically different so that it will set!
I found the ratio of 300g of dark chocolate, 300g of milk chocolate, 300ml double cream, and 200ml of Baileys was ideal. It gives enough richness to the truffles to create a wonderful flavour, and then enough Baileys to have a whack of flavour, without ruining the truffles!
To make the mixture is quite simple to be honest – chop the chocolate up nice and finely and put it into a bowl – the finer, the less you have to mix the mixture (as over mixing a ganache can make it split).
Heat the cream and baileys in a pan till just before boiling – it will be steaming, and hot to touch, but not bubbling. Pour the hot cream and Baileys over the chocolate, and leave the mixture to set for 5 minutes.
Give the mixture a stir. Once the mixture is melted and lovely, pour the mix into a bowl or pot and put it in the fridge to set completely.If the chocolate hasn’t quite melted however, stick it in the microwave for 10-15 seconds at a time and stir each time!
Portion your truffles
I use a scoop to make my truffles – I tend to dip it into a cup of boiled water, and dry it quickly, then scoop the ganache. It just means the chocolates are more round from the beginning – alternatively you can use two spoons, for example, you just have to roll them in your hands to make them round!
Once they’re rolled – I recommend freezing the truffles so that they are very solid – it will make covering them much, much easier as the melted chocolate for the coating will start to melt the truffles!
I hope you love these much as I do! x
- 300 g dark chocolate (at least 70% cocoa content)
- 300 g milk chocolate
- 300 ml double cream
- 200 ml Baileys
- 300 g milk chocolate
- 50 g white chocolate
- Chop you chocolates up finely, and add to a large bowl.
- Pour your double cream and Baileys into a pan, and heat on the hob until it's just before boiling point - it needs to be steaming, and hot to touch, but not bubbling.
- Pour the cream/Baileys over the finely chopped chocolate, and leave to sit for a few minutes.
- Whisk the mixture together until smooth. If it hasn't quite melted all together, microwave the mixture for 10-15 seconds at a time and stir each time!
- Pour the mixture into a bowl or shallow pot.
- Leave the mixture in the fridge to set until solid.
- Once set, scoop out your mixture, and make the truffles into ball shapes on a lined tray.
- Once the mixture is all scooped, put your truffles into the freezer for half an hour or till they are completely solid!
- Melt your milk chocolate for coating, and dunk the truffles in one at a time and coat - leave them to set carefully on a lined tray.
- Once they're coated, melt your white chocolate and drizzle over the truffles! Leave to set in the fridge until solid.
- You can cover the truffles in whatever chocolate you want - I just love the milk chocolate!
- For the mix you can use 500g of dark chocolate if you want all dark, or 800g of milk chocolate if you want them to be all milk!
- I used the basic original Baileys.
- These will last in the fridge for one week, or outside the fridge in cooler temperatures.
- This recipe was updated in June 2019. The original recipe was:
- 250g dark chocolate, 250g milk chocolate, 150g butter, 300ml cream, 200ml Baileys.
- I then coated the original truffles in a green white chocolate drizzle.
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