Baileys Chocolate Truffles

Chocolates are good any time, but these Baileys Chocolate Truffles are good all the time. Rich and luscious, and covered in colorful sprinkles, perfect for chocolate lovers. I have heard the leprechauns love them too!

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My husband is a total Irishman, so we make sure to celebrate St. Patrick's Day every year, and since these truffles are small, we can nibble on them with our Irish coffee and tea. Well, in his case, it will probably be a pint of Guinness!

Reasons To Love This Recipe

• Simple Ingredients: These sweet treats only require a few basic ingredients, making them perfect for a last-minute treat.
• Versatile & Customizable: Whether you prefer dark, milk, or white chocolate, you can easily adapt this recipe to suit your taste and choose from a variety of coatings like nuts, cocoa, or powdered sugar.
• No-Bake Perfection: There's no need to turn on the oven for these sweet delights; they come together with a little mixing, rolling, and refrigerating.
• The perfect gift: Baileys Chocolate Truffles are decadent, tasty, and beautifully packaged; they make for a thoughtful and delicious treat, especially during holiday seasons and special occasions.

Baileys Chocolate Truffles Ingredients

This is a simple chocolate ganache recipe that will firm enough to roll into a ball and then get covered in a flavorful topping.

For basic truffles, you need chocolate and cream to make a ganache

• Chocolate –One thing for sure is you want good quality chocolate; the better the quality of the chocolate, the better the truffle. Use baking chocolate that will melt smoothly.  Try Scharfen Barger, Ghiradelli, or Callebaut. Get some good chocolate!!!
• Cream –  Full-fat heavy whipping cream is necessary for the ganache consistency and the silky, creamy texture you want.

To make the truffles creamier, add:

• Butter – Adds a layer of richness to the chocolate truffles, and adding butter makes the truffles firmer.  The butter will chill and firm up in the fridge and give the truffles a denser consistency, which will also help when rolling; it's butter and tastes good!

The Sprinkles:

• These truffles are delicious any time of the year, so that means you can change the color of the sprinkles. Chocolate Sprinkles are perfect year-round, but go for pastel sprinkles for Easter or red and green for Christmas gifts.

How To Make Baileys Chocolate Truffles

Make sure to scroll down to the recipe card for the complete instructions.

How To Make Baileys Chocolate Truffles

Step 1. Heat the cream in a saucepan or microwave

Step 2. Pour the hot cream over the chopped chocolate and the butter, then let it sit for a minute so the butter and chocolate can start melting.

Step 3. Stir using a wire whisk until the chocolate and butter are melted and the ganache becomes smooth and shiny.

Step 4. Add the Irish Cream and stir again. You will see the ganache start to thicken.

Step 5. Pour the chocolate mixture into a shallow dish or keep it in the bowl. The shallow dish allows the ganache to chill faster. Set in the fridge for at least two hours or more until the ganache is set.

Step 6. Put the sprinkles in bowls that are big enough to roll the truffles around, then scoop out the ganache all at once, then roll the scoops of chocolate into smooth round balls.  Finally, roll the ganache balls in the sprinkles.

Truffle Tips

Today, I am using three different colors of sprinkles, also known as jimmies, and when you use these, make sure you have enough to roll the chocolate balls in.  The 3-ounce bottles of sprinkles were enough for all 60 of the truffles.  If you are only using one or two colors, you may need two bottles of each color.

I thought the green, shimmering gold, and white sprinkles would make these truffles festive. I gotta say, I am in love with the gold color.

You can use so many other toppings, like cocoa powder,  powdered sugar, nonpareil sprinkles, coconut, chopped nuts, or graham cracker crumbs.

More Recipe Tips

• The chocolate needs to be chopped into small pieces; the smaller, the better. Once you pour the cream over the chocolate, the cream will start to cool down, and if it has to melt large chunks of chocolate, there is a chance you will have pieces of unmelted chocolate.
• If by chance you have small pieces of unmelted chocolate, just place the bowl in the microwave for 15 seconds and stir immediately to get the chocolate melted.
• Make sure the cream is hot when you pour it onto the chocolate.
• Use room temperature butter so it will melt quicker.
• When heating the cream, just heat it to boiling; don't let it sit there and boil; otherwise, the cream will be too hot, and the ganache won't come together.
• The truffle balls can be a bit sticky when rolling; make sure the ganache is cold, and if it is a hot day, just pop the ganache in the fridge for a couple of minutes. Also, make sure your hands are cold. Run them under cold water occasionally.
• If the sprinkles don't stick, roll the ganache ball between your hands to warm it up, and then the sprinkles will stick.

Variations

• You can add a lot of different flavors to the ganache.  Today, it's Baileys Irish Cream to celebrate St. Patrick's Day.
• If you prefer an alcohol-free recipe, add extra heavy cream instead of the Irish Cream liqueur.
• Try adding vanilla, coffee, raspberry, mint, or other liqueurs like Chambord, Grand Marnier, port, or schnapps. There are so many delicious flavors to add.
• Add nuts, coconut, or even cacao nibs to the ganache for a bit of a crunch.

Recipe FAQ's

Equipment

You can make truffles in any size you like, but the easiest way to scoop the ganache is with a cookie scoop or melon baller, and for today's truffles, I used the 1' cookie scoop that holds a ½ tablespoon. Check out this guide on the best cookie scoops to use.

More chocolate recipes you may enjoy

• Chocolate Chocolate Chip Cookies - intensely chocolate and a family favorite.
• Dark Chocolate Shortbread Cookies, these slice and bake cookies are covered in the prettiest sprinkles.
• Cacao Nib Chocolate Cookies - slice-and-bake shortbread cookies are easy to make, and these cookies have just a hint of sea salt,
• Chocolate Stout Beer Cake, who knew chocolate and beer pair so well together? This bundt cake serves a crowd.
• This Candy Cane Fudge is always a treat, so serve it and even give it as a gift at Christmas.

Storage

Storing Leftover Truffles

For any leftover truffles, ensure they are stored properly to maintain their flavor and texture. Place the truffles in an airtight container with a piece of parchment or wax paper between layers to keep them from sticking to each other. 

Store the container in the refrigerator for up to two weeks. To enjoy the truffles at their best, let them sit at room temperature for about 15 minutes before serving, which allows their flavors to fully develop.

You can freeze the truffles. Place them on a baking sheet, not touching, and freeze until solid. Once solid, transfer them to an airtight container or zip-top bag. They'll keep for up to two months. Thaw in the fridge before serving.

Do you have a cookie scoop?

You can make truffles in any size you like, but the easiest way to scoop the ganache is with a cookie scoop and for today's truffles I used the 1' cookie scoop that holds a ½ tablespoon. Check out this guide on the best cookie scoops to use.

More to make and eat!

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Recipe

Baileys Chocolate Truffles

Jere' Cassidy

With intensely rich chocolate flavor, these Bailey Irish Cream Chocolate Truffles are rich, smooth, and creamy. They are just luscious bites of chocolaty goodness.

5 from 45 votes

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Prep Time 45 minutes mins

Cook Time 1 minute min

chill time 2 hours hrs

Total Time 2 hours hrs 46 minutes mins

Course Dessert, Candy

Cuisine Confectionary

Servings 60 truffles

Calories 45 kcal

Equipment

• Heatproof bowl
• small saucepan ½ quart
• 1 inch cookie scoop

Ingredients

  

1x2x3x

• 12 ounces dark chocolate chips You can also use a chocolate bar. Use good quality chocolate such as Schaffen Barger or Ghiradelli
• ⅔ cup Heavy cream
• ⅓ cup Irish Cream such as Baileys or Carolans
• 2 tablespoon butter
• Green sprinkles
• Shimmering Gold sprinkles
• White sprinkles

Instructions

 

Making the ganache

• Place the chocolate chips or the chopped chocolate in a medium-sized heat-proof bowl. The chocolate needs to be chopped fine so it will melt. I even will chop the chocolate chips down to smaller pieces if they are the larger type of chips.
• Cut the softened butter into small pieces and add it to the chocolate.
• Pour the heavy cream into the saucepan and heat over medium heat just to a boil. You can also heat the cream in the microwave, but be careful of it boiling over.
• Remove the saucepan from the heat pour the hot cream over the chocolate and let sit a minute to start melting the chocolate, then stir or whisk until you have a completely smooth mixture.
• If you have pieces of chocolate that will not melt, microwave the mixture in 15-second intervals until the mixture is smooth.
• Add the Irish Cream and stir well, at this point the ganache will start to thicken.
• Pour the ganache into a flat shallow dish, such as an 8×8 inch baking pan, spread the mixture smooth. Set the dish in the refrigerator chill for at least 2 hours until it is firm. You can let the ganache sit overnight.

Making the truffles

• Place the sprinkles in shallow bowls, big enough to roll the truffles in
• Line a cookie sheet with parchment paper. Use a small scoop such as a ½ tablespoon, 1-inch scoop for small truffles, and then scoop out the chocolate mixture and place them on the parchment-lined baking sheet. Now take the ganache balls and roll them between the palms of your hands to make the balls nice and smooth.
• Roll the balls in the sprinkles to cover. Place back on the baking sheet and repeat making all of the truffles.
• Refrigerate the truffles until ready to serve. Store in an airtight container in the refrigerator for 2 weeks.

Notes

You can make the truffles any size you want. I used a 1-inch cookie scoop to measure out the ganache and made 60 truffles. 

60 truffles sound like a lot, but you will usually want to eat at least two truffles per serving.

To make these truffles alcohol-free, replace the Irish Cream with additional heavy cream.

For the sprinkles, you need a good amount to roll the truffles in. For this recipe, I used the three 3-ounce bottles of sprinkles.  A good source to buy sprinkles is your grocery store if they have a baking department. Mine will sell me a pint of sprinkles.

If buying online it really is best to buy in bulk. And if you bake a lot the extra sprinkles can always be used on baked goods like cookies or cakes.

 

More chocolate recipes to enjoy

Chocolate Stout Beer Cake

Dark Chocolate Slice and Bake Cookies

Chocolate Oatmeal Cookies with Cacao Nibs

Dark Chocolate Ganache Tart

 

 

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Nutrition

Serving: 1Calories: 45kcalCarbohydrates: 4.2gFat: 2.5gCholesterol: 3mgSodium: 4mg

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First published: Feb. 16, 2021, Last updated: March 2, 2023, for better readability.

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About Jere’

From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.