Baileys Truffles

Adults-only rich Baileys Truffles with a decadent Baileys chocolate ganache filling!

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Course: Dessert

Cuisine: Truffles

Prep Time: 15

Chilling time: 4

Total Time: 4 15

Servings: serves

Calories: 98kcal

Cost: $10

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.

RECIPE NOTES & TIPS

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.