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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!
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
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!
I hope you love this recipe! Enjoy! x
Baileys Strawberry Truffles!
- 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 till smooth. It might look a little funky at first, but stick with it.
- Once mixed, leave to set in the fridge till 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 till 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 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 Baileys & Truffle Recipes on my Recipes Page!
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