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Baileys Truffles!

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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 and Butter 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!

I use this 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 personally use Milk Chocolate to coat the truffles, as it’s nice and in the middle! I use these dipping tools to coat the truffles! Then, a drizzle of white chocolate, and you’re done! 

I hope you love these much as I do! x

Recipe Updated June 2019 – notes below for the original recipe! 

Baileys Truffles!

Easy and Delicious Baileys Truffles with Milk & Dark Chocolate and a drizzle!
5 from 2 votes
Print Pin Rate
Category: Sweets
Type: Truffles
Keyword: Baileys
Prep Time: 5 minutes
Cook Time: 10 minutes
Decorating Time: 30 minutes
Total Time: 45 minutes
Servings: 60 Truffles
Author: Jane's Patisserie

Ingredients

Truffle Mix

  • 300 g Dark Chocolate
  • 300 g Milk Chocolate
  • 300 ml Double Cream
  • 200 ml Baileys

Decoration

  • 300 g Milk Chocolate
  • 50 g White Chocolate

Instructions

  • 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 till 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 till 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 till 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 till solid. Enjoy!

Notes

  • 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 700g 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. 
Nutrition Facts
Baileys Truffles!
Amount Per Serving
Calories 113 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 7mg2%
Sodium 5mg0%
Potassium 71mg2%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 75IU2%
Vitamin C 0.1mg0%
Calcium 11mg1%
Iron 0.9mg5%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

32 Comments

  • Samantha
    September 17, 2020 at 8:23 am

    Have you tried using own brand Irish cream? I’ve got several bottles in the cupboard but I’m thinking its generally not as thick as Bailey’s so might not work?

    Reply
    • Jane's Patisserie
      September 17, 2020 at 8:37 am

      It may be worth using less if it’s thinner – I generally do only use actual Baileys! x

  • Jo
    August 25, 2020 at 6:27 pm

    Hi Jane,
    Thanks so much for this recipe, I’ve made it often and it always works perfectly. I was wondering if you have any advice about how much whiskey to add if I was going to make whiskey truffles? I was thinking that the same amount of whiskey might make it difficult to set. Any advice would be gratefully received. Thanks so much again for all your recipes, I use them often and they’re all bullet-proof 😁
    Thanks
    Jo

    Reply
    • Jane's Patisserie
      August 25, 2020 at 9:08 pm

      I will have a whiskey style truffle coming out eventually, but yes you would need less – I think it would be best to use all dark chocolate, and maybe add 1/3 of the amount of baileys for now, and add a bit more if you need!

  • Chris Hankin
    January 10, 2020 at 2:38 pm

    5 stars
    Hi Jane, this was my first attempt at making truffles. This was a very steep learning curve as I have never done anything like this before but following your recipe it was a success.
    These turned out amazing. Your recipe made 48 truffles of which I had to give 30 to family for fear of piling on the pounds. These truffles are so morish. Everyone who had one said that they tasted better than any they had tasted before.
    I found making the garnish easy but getting the chocolate right was hard. I have learnt so much about how chocolate behaves. Evidently I will be making more truffles in the future.
    Many thanks for posting this recipe

    Reply
  • Melanie
    December 11, 2019 at 10:27 pm

    Which scoop did you use to form the truffles?

    Reply
    • Joan littler
      December 12, 2019 at 6:25 pm

      Have tried this recipe did it by the book and it won’t set very runny

    • Jane's Patisserie
      December 13, 2019 at 10:34 am

      There’s no reason a truffle mixture won’t set if you followed the recipe correctly. Most likely an incorrect ingredient or measurement was used.

  • Viv
    December 10, 2019 at 11:30 am

    Do you have a recipe for a spirts truffle (tia maria or couintreau) or could I use this.

    Reply
  • Carol Dickinson
    November 4, 2019 at 9:56 am

    Wondered if you have ever frozen the Bailey’s truffles please? Xxx

    Reply
    • Jane's Patisserie
      November 4, 2019 at 12:10 pm

      Hey! I haven’t personally as they’re always devoured, but you can freeze them!

  • Kirsty
    October 4, 2019 at 11:38 am

    Hi Jane,
    Could you replace Bailey’s with Prosecco for this recipe?

    Reply
    • Jane's Patisserie
      October 4, 2019 at 9:49 pm

      No, Baileys is a cream liqueur so works with the recipe, Prosecco works differently – I will be posting one for it soon though. x

  • Judles
    June 14, 2019 at 10:00 pm

    5 stars
    Oh, my, god! Now I’ll just have to go out and buy a new bottle of Bailey’s! Great recipe!!! x

    Reply
  • Amanda W.
    December 27, 2018 at 10:01 pm

    Hi Jane, how much milk chocolate is required to coat the truffles?
    Is it part of the 250g stated? Thanks

    Reply
    • Jane's Patisserie
      December 27, 2018 at 10:25 pm

      No, it’s extra! It’s hard to state how much as people make different sized truffles, but probably another 200-300g of milk/dark to coat, and an extra bit of white for the drizzle!

  • […] Baileys Truffles by Janes Patisserie […]

    Reply
  • […] Baileys Truffles by Janes Patisserie […]

    Reply
  • milktherapy
    April 5, 2015 at 8:23 am

    Amazing recipes! Im very hungry right now ! 😉

    Reply
  • life is bello
    March 29, 2015 at 11:43 am

    I want one! (Or two, or three)

    Reply
  • […] Baileys Truffles by Janes Patisserie […]

    Reply
  • Carmen
    March 18, 2015 at 12:53 am

    This looks amazing!!! I’m obsessed with Bailey’s!

    Reply
    • Jane's Patisserie
      March 18, 2015 at 8:46 am

      Thank you!! And me to, it’s so delicious!!

  • PoshPedlar
    March 17, 2015 at 8:50 am

    Can feel my hips groaning just looking at them! Look delish!

    Reply
    • Jane's Patisserie
      March 17, 2015 at 9:26 am

      My hips have already grown from these, I’ve eaten so many!! Haha thank you!!!

  • mrsaubergine
    March 16, 2015 at 10:50 pm

    Reblogged this on Books, Baking & Other Objects of Beauty and commented:
    Happy St Patrick’s Day! I must give these a try – they look delicious!

    Reply
  • sweetsearch
    March 16, 2015 at 12:27 pm

    Love the jar idea! That would make such a deliciously adorable gift!

    Reply
    • Jane's Patisserie
      March 16, 2015 at 12:43 pm

      Thanks! Its my go-to gift idea for anyone!

    • sweetsearch
      March 16, 2015 at 12:46 pm

      You’re welcome. :). It’s always nice to have a tired and true treat ready for a special occasion!

    • Jane's Patisserie
      March 16, 2015 at 12:47 pm

      I totally agree 🙂

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