If you're after a little indulgence, these Baileys Truffles are the grown-up dessert treat you didn't know you needed. Rich, smooth and boozy, they're perfect for after dinner (or hiding in the fridge for one of those "just-for-me" moments).
If you love no-fuss sweets like my Peppermint Crisp Tim Tam Balls or Salted Caramel Truffles, you're going to adore these too.
These truffles combine creamy ganache with the unmistakable flavour of Baileys Irish Cream and rich dark chocolate. The method is no-bake and quick to prep, but let's be honest - the chilling time is where the magic happens as the flavours develop.
These would go beautifully alongside other Baileys adults-only dessert favourites like my Baileys Chocolate Cheesecake or even my Boozy Baileys Brownies if you're feeling truly decadent.
Why You're Going To Love This Recipe
- Five ingredients only - just melt, mix, chill and roll the chocolate balls - simplicity at its finest.
- Adults-only treat - that lovely Baileys flavour gives these a grown-up twist.
- No-bake - no oven stress - perfect when the day has been full and you just want dessert sorted. Ideal to prep ahead!
- Customisable coating options - roll them in cocoa, icing sugar, coconut or crushed peanuts for a variety of textures.
- Perfect for gifts or special occasions - whip them up ahead, chill, then serve casually or gift-wrap.
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Truffle Ingredients
These decadent homemade Baileys Truffles are made with just 5 ingredients!
- Thickened cream (or heavy cream) - ensures rich ganache texture.
- Baileys Irish Cream (or rum/non-alcoholic substitute) - gives the flavour lift. You can substitute Baileys for dark rum, if you prefer Rum Truffles.
- Dark chocolate melts - the quality of the chocolate makes a big difference.
- Coating options - cocoa powder, icing sugar, desiccated coconut, crushed peanuts - choose your favourite.
Variations
- Non-alcoholic version - Swap the Baileys for extra cream and maybe a drop of vanilla extract for flavour.
- Substitute Baileys - Swap Baileys for dark rum, if you prefer Rum Truffles.
- White chocolate ganache version - Use white chocolate instead of dark, then coat in chocolate sprinkles for a fun twist.
- Nutty version - Mix finely chopped toasted hazelnuts or almonds into the ganache before chilling, and coat with crushed nuts for extra crunch.
- Gluten-free version - Use certified gluten-free chocolate melts and ensure coatings (like crushed peanuts) are GF.
Need To Substitute An Ingredient?
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How To Make Baileys Truffles
Making Baileys Truffles couldn't be easier - just melt, mix, chill and roll! Here's how to whip up a batch of these irresistibly smooth, boozy chocolate treats.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Heat: Heat the cream, Baileys (or substitute), butter and salt in a microwave-safe bowl for 1-2 minutes, stirring every 30 seconds, until hot but not boiling.
- Pour over chocolate: Place the dark chocolate melts in a separate bowl. Pour the hot cream mixture over the chocolate, let it sit for about 5 minutes, then stir gently with a rubber spatula until smooth and glossy.
- Chill: Cover and refrigerate for a minimum of 4 hours (overnight is best) until the ganache is firm enough to roll.
- Roll: Use a teaspoon to scoop out small portions of the chocolate mixture, roll into balls with chilled hands (or place an ice-pack underneath the bowl and on your bench to help). Mixture will be soft and sticky.
- Coat: Roll balls in your chosen coating (cocoa, coconut, icing sugar, peanuts), and place on a paper-lined tray.
- Store: Store truffles in an airtight container in the fridge until ready to serve.
Recipe Tips
- Use good-quality dark chocolate - the flavour shines through, and cheaper bars can taste a little flat.
- The mixture will be soft after melting, so chilling is key - don't skip or shorten the chill time.
- While rolling, keep your hands cool (place an ice pack under the bowl or roll a few balls, then chill the bowl again). The warmth from your hands can make the ganache too soft to handle.
- Use a variety of coatings - mix it up for presentation and texture interest.
- Storage: Truffles will keep in the refrigerator in an airtight container for up to 7 days. They also freeze beautifully for up to 3 months - thaw in the fridge before serving.
- Serve straight from the fridge but allow 5-10 minutes at room temperature so they soften slightly for best creamy texture.
- If serving at a party, arrange on a platter at the last minute to prevent condensation from making the coating soggy.
Baileys Truffles FAQs
Yes, you can substitute milk chocolate, but the flavour will be sweeter and less intense. Adjust the salt slightly to ensure balance.
Yes, simply replace the Baileys Irish cream liqueur with extra cream (same volume) and add a teaspoon of vanilla extract to maintain flavour depth. The texture will remain similar.
If the cream mixture is too hot (don't allow it to boil), or the chocolate too cold, or if you stir too much, the ganache may split. Make sure the chocolate is in a bowl, pour the hot cream over it and allow it to sit for a few minutes before stirring gently until smooth.
Absolutely! Place in an airtight container with a layer of greaseproof paper in-between the truffles and freeze for up to 3 months.
More Truffle Recipes
Love homemade truffles as much as we do? Here are some more of our favourite truffle recipes that make the easiest desserts!
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Baileys Truffles
Ingredients
- 120 g (½ cup) thickened or heavy cream
- 2 tbs Baileys Irish Cream or substitute with rum
- 15 g (1 tbs) butter see notes
- pinch of salt
- 225 g dark chocolate melts
- cocoa powder, icing sugar, crushed peanuts or desiccated coconut for coating
Instructions
- Heat the cream, Baileys Irish Cream, butter and salt in the microwave for 1-2 minutes (stirring every 30 seconds), until hot, but not boiling. If using a Thermomix: Heat the cream, Baileys Irish Cream, butter and salt for 4 minutes, 80 degrees, Speed 2.
- Place the chocolate into a bowl. Pour the hot cream mixture over the top.
- Allow to sit for 5 minutes before stirring with a rubber spatula until smooth and combined.
- Place into the fridge for a minimum of 4 hours (overnight is best).
- Roll teaspoonfuls of the mixture into balls.Coat by rolling in cocoa powder, coconut, crushed peanuts or icing sugar.
- Store in an airtight container in the fridge for up to 1 week.
Notes
- Baileys Truffles require thickened cream (or heavy cream, not light).
- Use good-quality dark chocolate - the flavour shines through, and cheaper bars can taste a little flat.
- Baileys Irish Cream can be replaced with cream for a non-alcoholic version. Alternatively you can use dark rum to make Rum Truffles.
- The mixture will be soft after melting so chilling is key - don't skip or shorten the chill time.
- While rolling, keep your hands cool (place an ice pack under the bowl or roll a few balls, then chill the bowl again).
- Use a variety of coatings - mix it up for presentation and texture interest.
- Storage: Truffles will keep in the fridge in an airtight container for up to 7 days. They can also be frozen for up to 3 months - thaw in the fridge before serving.
- Serve straight from the fridge but allow 5-10 minutes at room temperature so they soften slightly for best creamy texture.
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