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Delicious homemade truffles with Baileys strawberries and cream, a white chocolate coating, and freeze dried strawberries. Baileys strawberry truffles are the BEST!

Baileys strawberry truffles

So I couldn’t resist another Baileys strawberries and cream recipe… can you blame me?! Alcoholic strawberry milkshake is my thing now. Honestly, its delicious. But anyway, TRUFFLES HAPPENED! They are delicious, they are moreish, and they are insane.

In a similar way to my Baileys strawberries & cream fudge, I thought this recipe was best suited to white chocolate. It is obviously going to be sweet, but most truffles are to be honest. However, I like them that way. They’re sweet little treats that you can enjoy in the evening, or make a gift out of them even.


The only thing about truffles, is that they’re a little bit faffy to make. The best way I find to make the actual ball shapes, is to use a melon baller – it makes life SO much easier. You can use two teaspoons if you like, but this truffle mixture is quite firm, so you’ll probably get oddly shaped truffles.


I purposely made this mixture a bit harder set than other truffle mixtures can be because of the Baileys inside it. A standard truffle mixture is basically a ganache, but because the Baileys is a thin creamy liquid, you don’t want all the usual amount of cream. Therefore, I used less cream compared to usual, to make up for the baileys.

Handy tools

After your truffle mixture has been set, and then balled and then chilled its the slightly faffy decorating. I used this set of dunking tools to make my life easier as well. The main one I used is the circular one, which basically acts like a scoop. It’s basically a bottomless spoon, so once you’ve dunked it, its less likely to pull the melted chocolate back off.


You can make this recipe with regular baileys if you want, and you can use the same amount! Or even use the chocolate version, or the orange truffle, or anything else. If you use milk chocolate, you will want to use 100ml of double cream. If you want to use dark chocolate, increase the double cream to 150ml of double cream!

Baileys Strawberry Truffles!

Delicious homemade truffles with Baileys strawberries and cream, a white chocolate coating, and freeze dried strawberries. Baileys strawberry truffles are the BEST!
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Category: Dessert
Type: Truffles
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 40 Truffles
Author: Jane's Patisserie


Truffle Mix

  • 400 g white chocolate
  • 50 ml double cream
  • 80 ml Baileys strawberries & cream
  • Pink food colouring


  • 200 g white chocolate
  • Freeze dried strawberries


  • In a medium-large microwaveable bowl, break your chocolate into pieces. 
  • Heat in the microwave for 30 second intervals until its melted through.
  • Pour in the double cream, Baileys strawberries & cream, and pink food colouring.
  • Whisk or mix together until smooth. It might look a little funky at first, but stick with it. 
  • Once mixed, leave to set in the fridge until solid - usually 4-5 hours, or overnight. 
  • Once set, using a cup of hot water and a melon baller, dip your melon baller in, shake off the loose water, and scoop out the truffle mix into a ball shape.
  • I usually scoop all the mixture out, and then roll any funky shapes between my hands after I've finished scooping.
  • Once rolled, refrigerate for an hour or so, or in the freezer for 30 minutes. 
  • Melt the second lot of white chocolate, and carefully dunk in each truffle, making sure each side is coated. 
  • Place the truffles onto a lined tray, and sprinkle with freeze dried strawberries as you go (because the chocolate shell will harden quickly) 
  • Once all shells are done, refrigerate again until set. 


  • I used this melon baller to make my life easier.
  • And I used this set of dunking tools to make my life easier as well. 
  • I keep this in the fridge personally because I just prefer my truffles cold, but they last for 2 weeks once made. 
  • I found my freeze dried strawberries in Waitrose, but I normally use these ones! I have seen then in Sainsbury's and Lakeland as well. 
  • The pink food colouring is optional, but I like it to look like the Baileys strawberries & cream, so I used this food colouring

Find my other recipes on my Recipes Page!

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  1. Sian O'Donnell on July 4, 2021 at 10:08 am

    Could I replace the Bailey’s with strawberry milkshake?

    • Jane's Patisserie on July 7, 2021 at 9:52 am

      I would use strawberry milkshake powder, but not actual milkshake!

    • Sian O'Donnell on July 7, 2021 at 12:04 pm

      Would I then need to add more milk?? X

  2. Amanda Allen on February 1, 2021 at 11:20 pm

    How would I go about freezing these? Would they freeze after they are decorated? And how long to defrost before they can be eaten?

    • Jane's Patisserie on February 2, 2021 at 8:05 pm

      Yes you can freeze them! I’m not 100% on thawing time but its best done in the fridge so several hours at least!

  3. Jane on January 1, 2021 at 11:50 am

    Hi Jane,
    I want to make these but with the red velvet baileys. Will this recipe still work if I just change the baileys? And also if I use milk chocolate, just change the cream amount like you have suggested?

    • Jane's Patisserie on January 1, 2021 at 12:05 pm

      Yes and yes! It should be fine x

    • Marie Scott on January 19, 2022 at 12:28 pm

      Hi Jane,
      Also struggling to find the bailys strawberry and cream drink. If I substituted it for strawberry milkshake powder as you have suggested before would I use more cream (extra 80mls)??
      Many thank

    • Jane's Patisserie on January 20, 2022 at 9:15 am

      Hiya! Yes – this will be absolutely fine! Hope this helps! x

  4. Jenni on December 15, 2020 at 11:53 am

    I would love to make these as a Christmas gift for family but unfortunately Baileys no longer do the strawberries and cream version! Do you have any suggestions for an alternative please to get the strawberries and cream flavouring?

    • Jane's Patisserie on December 15, 2020 at 4:13 pm

      Ah yes unfortunately it’s a summer flavour so they don’t sell it in the winter! It may be worth using the original baileys and adding some strawberry flavouring, or getting rid of the alcohol completely and maybe using something such as strawberry milkshake powder?

    • Leanne Rankin on January 27, 2021 at 6:57 pm

      Tequila rose?

  5. Char on December 24, 2018 at 4:09 am

    Is it possible that you can convert the ingredients to MLs

  6. Jen on November 22, 2018 at 3:59 pm

    Hi Jane, could I leave out the Bailey’s to make it child friendly so they’re just white chocolate truffles? Thank you!

    • Jane's Patisserie on November 22, 2018 at 5:52 pm

      If you take the Baileys out, make the cream 125ml instead and it should be dandy! x

  7. Leanne on November 22, 2018 at 10:09 am

    Hi Jane,
    I’ve added these to my Christmas dessert/cheese board. How long to that last? If I make them 2 days before will they still be good for Christmas Day? Many thanks

    • Jane's Patisserie on November 22, 2018 at 10:31 am

      Yes they’ll be fine! I usually keep them in the fridge, and they can last for up to a week or two! x

    • Leanne on November 22, 2018 at 12:08 pm

      Thank you, you are a superstar! I’m slowly working through every recipe on your site. Really after a caramel coffee cake, fingers crossed you may develop onenin the future 😬

  8. Laura on November 7, 2018 at 3:22 am

    5 stars
    Hi I’m from the US and wondering what is “double cream” ingredient in your recipe. Would like to try to make, they look tasty. Thanks

    • Jane's Patisserie on November 7, 2018 at 1:12 pm

      Double cream is our fattiest liquid cream, which is about 47% fat content. I think your closest is Heavy Cream at 35% fat content, but beware it can make the mix a little softer because of the difference x

  9. Marie Turnbulldavison on July 15, 2018 at 12:13 pm

    Can you freeze these?

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