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Easy Baileys fudge – perfect for Christmas!

Baileys fudge!

So its officially ONE WEEK UNTIL CHRISTMAS! Like I am buzzing. Honestly, I am far too excited. I’m moving into my new house today, so I thought something like a delicious recipe would be the perfect thing to have, but to be honest… it was eaten ages ago.

However, I’ve made several batches since, and there is some in my fridge waiting to go to the new house for Christmas. Honestly, I wonder why I haven’t shared this sooner. There have been oodles and oodles of requests for this recipe for SO LONG but I thought as a last minute Christmas idea, it would be perfect.

It’s something that takes minutes to make, and then a few hours to set, but it means you can make it ahead so easily. It’s one of those things that you can munch on if you’re craving something sweet, or put it out on the dessert table, or give to people as presents.


I used slightly more chocolate in this recipe in comparison to most of my fudge recipes, but thats because of the added liquid of the Baileys. I used quite a lot of Baileys, so it kind of needs it to set perfectly, but its worth it. I used dark chocolate as it works best, but see notes below on how to change this.


I know Baileys is always a hit around Christmas as my no-bake Baileys cheesecake and Baileys cupcakes recipes for example go a little crazy, and even my Baileys cake which I didn’t post that long ago has down well! I simply adore it.

One thing a lot of people said at my work was that they’re not massive baileys fans, but they still liked this fudge. I’m not sure why, but something about Baileys being in fudge made it acceptable and delicious, so I was super happy with that!

Baileys Fudge!

Easy Baileys fudge - perfect for Christmas!
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Category: Dessert
Type: Fudge
Keyword: Baileys
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 25 pieces
Author: Jane's Patisserie


  • 397 g condensed milk (one tin)
  • 600 g dark chocolate (see notes below)
  • 125 ml Baileys


  • Line a tin with parchment paper – I use a 9" square tin as it makes a nice depth of fudge!
  • Put the condensed milk and dark chocolate into a heavy based saucepan – melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well.
  • Or melt the chocolate together carefully in the microwave/double boiler, and then add in the condensed milk and mix well until smooth.
  • Once melted, tip in the baileys and combine well with a bit of beating.
  • Pour into the tin and smooth over the mixture. Store in the fridge for at least 5-6 hours (or preferably overnight) to set!
  • Once set – remove from the tin and cut into the squares – I cut my tray into small squares of fudge! Return to the fridge for another couple of hours to finish setting if its still a little soft– ENJOY!


  • Updated recipe December 2021
  • Original recipe
    • 397g condensed milk, 300g milk chocolate, 300g dark chocolate, 75g icing sugar, 125ml baileys
    • Add the condensed milk, two chocolates to a pan and melt together. Off the heat, add the baileys and mix until smooth. Then, add the icing sugar and beat again.
    • Alternatively, add the icing sugar in with the condensed milk at the beginning if you are worried about icing sugar lumps. 
  • The original recipe used 300g milk chocolate and 300g dark chocolate with 75g icing sugar - this recipe does still work well if you want to make it.
  • This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly!
  • I used the regular Baileys, but you could use the chocolate Baileys, salted caramel, pumpkin spice flavours etc, or any other Irish liqueur!
  • When baking with dark chocolate, you should use 70%+ cocoa content chocolate.
  • If you want to make this with purely milk chocolate, you should use 800g. 


Find my other Sweets and Christmas Recipes on my Recipes Page!

You can find me on:

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.


  1. Sharon on April 12, 2024 at 11:02 pm

    This fudge looks amazing!

    Could I use other liquors in this recipe?

  2. Robbie Gillespie on November 6, 2023 at 9:58 pm

    Can you use a different liqueur in this recipe?, was thinking of possible tia Maria. Would obviously need to keep it the same volume of liqueur

  3. Nick on April 9, 2023 at 8:37 pm

    5 stars
    I made this yesterday and it tastes amazing. So thank you for the recipe.
    Nobody in the house likes dark chocolate so I did the milk chocolate version.
    I used 800g as suggested in the recipe. Left it the fridge overnight.
    It was set but seemed quite soft still.
    Also, it seemed very chocolaty, so I was wondering if I reduced the chocolate amount, what issues there may be and would it still work?

    • Jane's Patisserie on April 17, 2023 at 1:44 pm

      Hiya! Unfortunately if you lower the amount of chocolate, it won’t set properly (as it’s a condensed milk fudge). Hope this helps! x

  4. Claire Hay on January 10, 2023 at 6:59 am

    Hi, I used 70% dark chocolate and my mixture seemed to split. I melt the chocolate and condensed milk in a pot in low heat but it went thick and gritty and not like melted chocolate. I continued to mix hoping it would sort itself out and added the baileys, although while beating a greasy liquid stared to appear which I assume was it splitting? What caused this? I put in fridge but got white butter like substance on top. Also I was wondering if I make again can I use Tia Maria instead of baileys? Thank you

    • Jane's Patisserie on January 11, 2023 at 9:32 am

      Hiya! The grittiness makes it sound as though the chocolate burnt in the pan, and then the greasiness does sound as though it split unfortunately! x

    • Ashleigh on June 18, 2023 at 9:25 pm

      Hi, just wondering if the baileys could be replaced with foodie flavours irish cream for this fudge? If so, does it change the amount of other ingredients required in the recipe?
      Thanks in advance!

  5. Marina on December 21, 2022 at 12:24 pm

    5 stars
    Hey Jane,
    Thank you for your recipes, I have tried many and I love them.
    I have a question for tehe fudge, what kind of condensed milk to you use? I’m from Germany and I’m not sure if your condensed milk is the same as the one available here. There is sweetened and und unsweetened.
    Many Thanks

    • Jane's Patisserie on December 23, 2022 at 11:44 am

      Hiya! I use sweetened tinned condensed milk! Hope this helps! x

  6. Kath Wright on December 19, 2022 at 12:38 pm

    Hi, any idea what I did wrong??! I used good quality 70% dark chocolate and normal condensed milk but it melted into a stiff, grainy lump😩 An expensive disaster!!

    • Jane's Patisserie on December 23, 2022 at 12:19 pm

      Hiya! Add it back into a pan with a little whole milk and melt it together again, it should be fine! Hope this helps! x

    • Amanda on December 23, 2022 at 8:36 pm

      I made this today and the same happened to me? Really grainy and thick. But when I added the baileys and put my electric hand mixer in there it loosened up and went to the right texture. Panick over, thank goodness. Did you bin yours?

  7. Michelle Atherton on December 14, 2022 at 9:45 am

    I’m puzzled why there is icing sugar in one recipe but not in the other? What difference does the icing sugar make to the fudge? Is the 600g of dark chocolate (only) the newer updated recipe?
    Does 600g of dark chocolate and not using any milk chocolate give a firmer texture?

    • Jane's Patisserie on December 15, 2022 at 2:01 pm

      Hiya! Dark chocolate will always give a firmer texture, the old version is still an option, the newer version is simply an updated version! Hope this helps! x

    • debbie taylor on December 17, 2022 at 6:17 am

      I followed the recipe and it’s now been in over night and is still really soft?

    • Jane's Patisserie on December 23, 2022 at 12:12 pm

      Hiya! This may mean that your cocoa content in your chocolate was too low. Hope this helps! x

  8. Rebecca on December 9, 2022 at 4:09 pm

    I used the recipe with condensed milk and 800g of milk chocolate. As soon as I mix the melted chocolate and condensed milk together though it goes really thick (it’s hard to even stir) and it starts to separate as well. I’m not sure where I’m going wrong?

    • Jane's Patisserie on December 15, 2022 at 1:32 pm

      Hiiya! I usually meet them together, rather than adding the chocolate already melted, this may be why! Hope this helps! x

  9. les on March 27, 2022 at 6:06 pm

    Can i ask how long do you leave on stove so you leave to simmer

    • Jane's Patisserie on March 30, 2022 at 3:34 pm

      Hiya! You only need to melt for this recipe, not simmer so don’t worry! Hope this helps! x

  10. Anne on December 23, 2021 at 11:15 pm

    4 stars
    My fudge tastes delicious but the top has set with a creamy bloom on it… can I reheat it and add water to fix it once it has set in the fridge or should I just shave the top layer off!!

    • Jane's Patisserie on December 30, 2021 at 1:10 pm

      Hiya! This sounds like your mixture is separated, you can try remelting if you wish but it will still be tasty like this! Enjoy! x

  11. Sarah on December 12, 2021 at 7:11 pm

    5 stars
    I made this last week but with icing sugar and it was incredible – now that ingredient has disappeared from the recipe??

    Just wondered why? I’ve made a 2nd batch without the sugar and it’s a lot softer…..?

  12. Sasha Longworth on December 12, 2021 at 7:02 pm

    I want to make the Baileys Fudge , but I am a bit confused on the recipe… on the notes you say to add icing sugar but not in the recipe list.
    And what sort of chocolate? Is half milk and half dark best?

  13. Brooke on November 30, 2021 at 9:04 am

    5 stars
    Delicious, easy recipe! I made this Baileys fudge last night and it took about 15 minutes and it turned out brilliantly – heat on low (I melted the chocolate with the condensed milk at 2 on an induction hob that goes up to 9) and take it off the heat when the chocolate is almost melted. I used a mix of good quality 70% and 85% dark and Cadurys dairy milk and it set perfectly! 🙂

  14. Zoe on November 28, 2021 at 8:47 am

    Hi, to make just a chocolate fudge would you just leave out the baileys and is it possible to make it more milk chocolate than dark chocolate. Thanks

    • Jane's Patisserie on November 30, 2021 at 11:13 am

      Hiya! Id recommend using my crunchie fudge recipe and leaving out the crunchie! Hope this helps! x

  15. Joanne Mullett on November 27, 2021 at 5:27 pm

    Hi Jane, made these this afterno on for my dad’s 65th birthday and so far so good in terms of setting, just out of curiosity, as mint Bailey’s is no longer available 😔 could I add a few drops of mint essence?

    • Jane's Patisserie on November 30, 2021 at 11:11 am

      Hiya! Yes absolutely. Hope this helps! x

    • Elle on December 20, 2022 at 9:29 pm

      Made this last year for little gifts and got asked for it again this year 😊 can I ask if you’ve tried using different alcohol, tempted to try Cointreau instead of baileys?

  16. Elaine on November 21, 2021 at 4:14 pm

    Hi, I have checked and I don’t think this has been asked yet,

    I have never made fudge before but want to try this. Does the mixture stay on the heat the whole time or do you remove it when you add the Bailey’s and icing sugar?

    Also, says it serves 50 people, does that mean makes 50 squares or 50 servings of so many pieces?

    Thank you, I love your recipes and how helpful you are!

    • Jane's Patisserie on November 23, 2021 at 3:01 pm

      Hiya! So by this, I mean leave the mixture in the pan, ut turn the heat off! & this means it makes 50 pieces. Hope this helps! Enjoy! x

  17. Philippa Johnson on November 17, 2021 at 11:14 am

    5 stars
    Made it exactly as recipe and it was PERFECT! Been begged this year to make it again for Christmas from everyone. This is the recipe with the most baileys content that I’ve found, very important factor.

  18. Evie on November 3, 2021 at 3:47 pm

    5 stars
    Hi Jane! Does the dark chocolate need to be a certain percent cocoa or can it just be any? And are there any brands to avoid from like the comments above about it coming out sticky? xx

    • Jane's Patisserie on November 9, 2021 at 10:20 am

      Hiya! Yes, you need to use 70% or drakes for the best results! Hope this helps x

  19. Imogen on September 4, 2021 at 2:53 pm

    Hi Jane and team I was wondering if I could make this with white chocolate. If so how would the recipe differ? I made it before with milk chocolate and it was a hit xx thank you x

  20. Jessica on July 2, 2021 at 1:39 pm

    5 stars
    Hi Jane can This be turn into a white chocolate baileys fudge? If so how would the recipe change. ? Thanks.

    • Bethan Mack on December 8, 2021 at 10:45 am

      Hi, I was also wondering this. What chocolate would you use if using golden blond liqueur instead of baileys? Thanks

  21. Gemma Redden on December 26, 2020 at 9:22 pm

    5 stars
    Can you freeze this fudge at all?

  22. Jenny on December 26, 2020 at 9:47 am

    2 stars
    I tried to make this for Christmas Day treats and oh what a disaster!! It just wouldn’t set! I used milk & dark chocolate, condensed milk, icing sugar and baileys and it just turned into a big block of chocolate – not fudge like at all!! I put it in the fridge for over 24 hours, then tried the freezer but it still melted when I tried to cut – now going to save it all for a cake topping coz it’s just inedible as anything else but I’m gutted.

    • Jane's Patisserie on January 1, 2021 at 12:12 pm

      How strange – did you use light condensed milk? That can often be a cause. But also, what brand of chocolates did you use?

  23. Mark on December 20, 2020 at 11:03 pm

    Take it they aren’t child friendly because the Bailey’s won’t be cooked off?

  24. Jess on December 20, 2020 at 1:30 pm

    I made this fudge but it won’t set please send any suggestions? On google it said to add cream but that made it sloppier. Can this be rescued?

    • Jane's Patisserie on December 20, 2020 at 4:08 pm

      What exact chocolate did you use?

  25. Elizabeth on December 19, 2020 at 11:15 am

    Hi there there’s a few of your fudge recipes I want to do but I brought caramel condensed milk is this only to use I want to make the kinder one and Baileys, love your recipes working my way through them .. thanks Lizzie x

    • Jane's Patisserie on December 20, 2020 at 9:24 am

      The taste can be different, and sometimes I find it sets softer (so you may need to add more chocolate) but otherwise it should work x

  26. Donna Tulk on December 15, 2020 at 8:10 pm

    I am going to make this fudge recipe. Are you using sweetened condensed milk or carnation evaporated milk. If I want a little more firmer can I use a few more milk chocolate chips.

    • Jane's Patisserie on December 15, 2020 at 9:17 pm

      Condensed milk for sure, never try and use evaporated milk as they are completely different things! And yes you definitely can add more chocolate!

  27. Karen on December 13, 2020 at 10:09 am

    Does this need to be kept in the fridge once done, as mine is a little sticky. I think it is because I used ‘light’ condensed milk

    • Jane's Patisserie on December 13, 2020 at 10:11 am

      The light condensed milk will have likely caused that yes, and yes fridge is best.

  28. Barbara Elliott on December 12, 2020 at 10:47 am

    I tried the recipe used exact ingredients milk and plain chocolate and it was a disaster.would not set I did everything according to advice it was just a squidgy mess.

    • Jane's Patisserie on December 12, 2020 at 12:23 pm

      What exact brands of chocolate did you use? This is likely the problem.

  29. Katie Beal on December 7, 2020 at 8:38 pm

    5 stars
    This is so easy to make and tastes amazing! I do t really like Baileys but this is so nice. Only trouble is, once you’ve had one piece, you can’t leave it alone! Going to make some in gift bags for Christmas x

  30. Maggie on November 27, 2020 at 10:54 am

    Hi if I wanted to leave the baileys out of this, could I put in cream instead fir a creaminess, if so how much and single or double . Thanks

    • Jane's Patisserie on November 27, 2020 at 11:22 am

      Hey! No so this sort of fudge you can’t use cream as it won’t set – you can leave out the baileys, and reduce the chocolate to 500g x

  31. Holly on November 22, 2020 at 11:31 pm

    Hi I’m going to make these for gifts it says feeds 50 but how big are the pieces to feed 50? Just so I can work out how many batches to make.
    Thank you

    • Jane's Patisserie on November 25, 2020 at 11:24 am

      I would guess they are about 1″ in size!

  32. Emily on November 18, 2020 at 4:24 pm

    5 stars
    I made this today along with some others of your fudge but I’m having the same problem, I get bits of icing sugar in the mix even though I’ve sifted it! Have you any suggestions? Thankyou

    • Jane's Patisserie on November 18, 2020 at 5:37 pm

      Oh no!! Sometimes it can happen, but generally I just find beating it works well! You can try leaving out the icing sugar and using more chocolate instead if you would prefer? I would say you would need at least 200g more chocolate!

    • Beth on November 23, 2020 at 8:06 pm

      I have just made it and I am having the same issue with the icing sugar!

  33. Jan on November 11, 2020 at 10:13 pm

    What alcohol % would these be, I take it they are not suitable for kids

  34. Georgina on October 27, 2020 at 9:19 pm

    4 stars

    I recently made this recipe using chocolate orange flavoured baileys, and it tasted amazing!!
    My only issue was the texture, it was to soft,
    I used exactly the right ingredients but it didn’t set how I was hoping any suggestions on how to get a harder consistency?
    I did leave it in the fridge for 8 hours and tried the freezer but I found it became more sticky after being frozen.

    • Jane's Patisserie on October 28, 2020 at 9:45 am

      What base chocolate did you use? It can be that the chocolate didn’t have enough cocoa solids and mixed with the other baileys it may have gone a little soft? x

    • Georgina on October 28, 2020 at 5:37 pm

      I used supermarket own chocolate?
      Could you make any suggestions?

    • Jane's Patisserie on October 28, 2020 at 6:55 pm

      Did you use the 300g dark and milk, or just 600g milk?

    • Georgina on October 29, 2020 at 5:23 pm

      No I used 300g dark and 300g milk,
      I did used lighter carnation milk though would this have made a difference?

    • Jane's Patisserie on October 29, 2020 at 5:35 pm

      Ah yes that could definitely make it stickier – I find it’s a similar thing to use double cream and then single cream, the fat content is lower so it won’t set the same. x

  35. Gemma on October 17, 2020 at 6:33 pm

    Hi Jane,

    Just tried this recipe after loving both of your Maltesers and Caramac fudge. For some reason when this one has set it has white streaks on the surface. Can it be fixed and where did I go wrong?

    • Jane's Patisserie on October 17, 2020 at 7:09 pm

      Does it look like the chocolate is blooming? It could be that the chocolate has become too hot maybe and is blooming, or it’s not mixed enough? x

    • Gemma on October 17, 2020 at 7:49 pm

      I don’t think it’s bloomed. Can you over mix ? It looked fine when I put in the fridge just as it set it developed white patches will it still taste good? Is there anything I can do to fix it? I used the best chocolate I could get and would hate it to go to waste.

    • Jane's Patisserie on October 18, 2020 at 8:42 pm

      It won’t effect the taste so it will be absolutely fine. If you are bothered, you can drizzle chocolate on top to hide it!

  36. Gemma Martin on August 12, 2020 at 10:21 am

    Could I use my paddle attachment to beat this?

    • Jane's Patisserie on August 12, 2020 at 1:32 pm

      You might over beat it and cause it to split, as I find it easy enough to do it by hand! X

  37. Amy on July 27, 2020 at 9:10 pm

    Could you use whisky instead of baileys for this?? Wanting to make it as a birthday gift 🙂

    • Jane's Patisserie on July 28, 2020 at 3:58 pm

      I’m not 100% sure – the baileys works as it’s a creme liquor, whereas whiskey obviously isn’t. It may be worth using half the amount (as you would still get the taste) and then it’s more likely to set!

  38. Lauren on June 17, 2020 at 7:00 pm

    Can you use white chocolate for this?

    • Jane's Patisserie on June 17, 2020 at 7:04 pm

      Because of the baileys, the mix may split with white chocolate – you will also need to use probably at least 1kg of white chocolate! x

  39. Nicola on March 15, 2020 at 4:37 pm

    Just wondered can you freeze it to split the mix and save 1/2 for another time? X

  40. Charlotte on December 13, 2019 at 12:48 pm

    Hi Jane, would I use cooking chocolate or regular eating chocolate for this recipe? Would it make much of a difference if I used either? Thank you! xx

    • Jane's Patisserie on December 13, 2019 at 12:57 pm

      I tend to use cooking or supermarket own plain chocolate. I wouldn’t recommend many branded eating chocolates! x

  41. Amanda Cradock on November 1, 2019 at 10:52 am

    Hi i cannot find a & x 10 brownie tin anywhere! Would 7 x 11 or 10 x 6 work?

    • Jane's Patisserie on November 1, 2019 at 3:24 pm

      For a no-bake like this, either will work! The larger tin will just make them a smidge thinner, and the other a smidge taller!

  42. Joanne on October 28, 2019 at 5:47 pm

    5 stars
    Made this last week and it’s absolutely delicious. Keeps really well in the fridge. Massive hits with the in-laws😁 Thanks so much 😁

  43. Sean on October 3, 2019 at 8:48 pm

    Would this work with honey Jack Daniels?

    • Jane's Patisserie on October 4, 2019 at 10:45 am

      Probably not quite the same – you would need to use only max 50ml whiskey (75ml at a push) as baileys is a cream liqueur it works differently!

    • Sophie on November 12, 2020 at 11:08 am

      Has anyone asking if you can use whisky instead actually tried it? And if so did it work and how much did you use?

  44. Tina on July 6, 2019 at 4:55 pm

    Is the recipe 600 gr. of chocolate total. Or 300gr. Any certain brand of chocolate you prefer?

    • Jane's Patisserie on July 6, 2019 at 9:26 pm

      It’s 600g total as it says. 300g of each. I use supermarket own!

  45. Sophie on January 5, 2019 at 5:28 pm

    Hi, how long would it last out of the fridge, I was thinking about 1 week? Even though it probably won’t last that long 😂

    • Jane's Patisserie on January 5, 2019 at 7:48 pm

      If you definitely wanted it to last out of the fridge, I would add in probably another 100g of Dark Chocolate – as sometimes this recipe can come out for people a little soft depending on what chocolate they use, but with more chocolate it should be fine! I personally keep it in the fridge x

  46. Nikita Smith on December 21, 2018 at 1:02 pm

    Can you use evaporated milk ans not condensed?

  47. Gemma on December 19, 2018 at 3:49 pm

    Do you have to heat the recipe to a certain heat?

    • Jane's Patisserie on December 19, 2018 at 5:30 pm

      No, just enough to melt it – it’s condensed milk fudge so it’s not a boil with a thermometer type!

    • Gemma on December 21, 2018 at 12:30 pm

      Thank you.

  48. Helen on December 11, 2018 at 9:07 pm

    Love your recipes have recently made the Terry’s choc orange fudge and was a massive hit. Do you think this recipe would work with white choc?

    • Jane's Patisserie on December 12, 2018 at 8:59 am

      Probably for this one, no. Due to the added liquid, you would probably need nearer 1kg of white chocolate to get a solid set!

  49. Jane's Patisserie on October 25, 2018 at 9:34 pm

    It might be that it got a smidge too hot. Did you use the right quantities of dark and milk? If you use a chocolate such as cadburys it can make it a lil’ soft, or just milk, for example, can make it softer as well. Chuck it in the freezer for a bit and it’ll be fine!

  50. Jennie Bailey on December 23, 2017 at 1:38 pm

    We have just made this and it is delicious, not too much Bailey. Great fun licking the saucepan out! Thanks, Jane!

  51. Laura on December 22, 2017 at 11:11 am

    I have just finished making a batch, threw some lovely Christmassy sprinkles on top, and it is now in the fridge to set. I just wanted to pop a comment on for other people trying the recipe. I found that towards the middle of melting the chocolate and condensed milk, the mixture seemed to split. Not wanting to throw away such a lot of chocolate I continued to melt together and with a bit of time it all came back together smooth as silk! So if anybody else finds themselves in a similar situation, just give it a few more minutes and it will be fine. Not sure if it was because I used cheap chocolate (I used Aldi’s 30p blocks), but didn’t want anybody to rush to throw the mixture away if it splits!

    • Catherine on November 18, 2018 at 5:52 pm

      Thanks for leaving this comment. Its my first time making fudge and mine started splitting towards the end of melting too but seemed to fix itself when I added the Baileys X’D I’d have probably panicked and binned it if I hadnt seen your comment first! Setting in the fridge now. Fingers crossed it comes out ok! Tasted good off the spoon 😀

  52. BrendaJaneF on December 19, 2017 at 6:45 pm

    I love mixing milk and dark chocolate too. I find it gives the best of both worlds – the softness and smoothness of the milk chocolate with the strong chocolate flavour from the dark.

    • Rochelle Neary on May 13, 2020 at 11:09 pm

      4 stars
      I tried to make this recipe with red velvet Bailey’s but didn’t have any dark chocolate so used all milk chocolate. Suprise suprise it ended up too sticky and not firm enough!

      However, I then rolled into balls, coated in icing sugar and placed in the freezer for a few hours. Omg! I cannot leave them alone, they are amazing!

      Will try to make again using the correct chocolate ratios, but if it takes a few attempts to get the right consistency I will be more than happy 😂

    • Jane's Patisserie on May 14, 2020 at 9:05 am

      Hey! Yes, the dark chocolate is definitely the best for this one, but the fudge truffles sound amazing!! 😍

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