Baileys Chocolate Truffles (No-Bake, 5 Ingredients)

These Baileys Irish Cream Chocolate Truffles are an easy, no-bake candy made with just five ingredients. Rich chocolate ganache flavored with Irish cream is chilled, scooped, and rolled in sprinkles for a simple homemade treat. Perfect for St. Patrick’s Day, Christmas trays, or gifting.

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These Baileys Irish Cream Chocolate Truffles are no bake and simple: heat cream, melt chocolate and butter, chill, then roll and coat. They’re great make-ahead treats for St. Patrick’s Day, Christmas treats, or gifting. If candy shops can charge five bucks a piece, we can absolutely make them at home for ourselves and have a whole batch.

Why this recipe works: the chocolate-to-cream ratio makes a ganache that sets firm enough to scoop and roll without turning into a sticky mess.

Baileys Chocolate Truffles Ingredients

This is a simple chocolate ganache recipe that will firm up enough to roll into a ball and then get covered in fun and fancy sprinkles.

• Chocolate – One thing for sure is that you want good-quality chocolate; the better the chocolate, the better the truffle. Use baking chocolate that will melt smoothly. Try Ghirardelli.
• Cream –  Full-fat heavy whipping cream is necessary for the ganache consistency and the silky, creamy texture you want.
• Butter – Adds a layer of richness to the chocolate truffles, making them firmer. The butter chills and firms up in the fridge, giving the truffles a denser consistency, which will also help when rolling.
• Irish Cream Liqueur – There are several brands of Irish Cream; try Baileys.
• Sprinkles — I used the Jimmie-type sprinkles in green, gold and white, but you can also use the nonpareil type sprinkles.

Best Chocolate For Truffles

Use good quality semi-sweet or dark chocolate between 55 and 70 percent cocoa. Chocolate bars melt the smoothest, but good chocolate chips work too. Some chips have stabilizers to help them hold their shape, so the ganache may be slightly thicker, but the flavor is still great. Skip candy melts, since they won’t give you the same rich, creamy texture.

How To Make Irish Cream Chocolate Truffles

Step 1. Heat the cream in a saucepan or microwave

Step 2. Pour the hot cream over the chopped chocolate or chocolate morsels 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.

If you love this ganache but don’t want to roll truffles, use it in my Dark Chocolate Ganache Tart instead.

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 2 hours, or until the ganache is set.

Truffle Tip #1 – The first time I made these, I rushed the chill time and ended up with sticky chocolate everywhere. Give the ganache the full two hours. It makes rolling so much easier.

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

Truffle Tip #2 – Today, I am using three different colors of sprinkles, also known as jimmies. When you use these, make sure you have enough to roll the chocolate balls in. About 3 to 4 ounces of each color of sprinkles were enough for all 60 of the truffles. You may need more of each color if you use only one or two.

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

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

Truffle Variations

• You can add many different flavors to the ganache. Today, to celebrate St. Patrick’s Day, it’s Baileys Irish Cream.
• 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 crunch.

More chocolate recipes you may enjoy

• Chocolate Chocolate Chip Cookies – deep chocolate flavor and a family favorite.
• Dark Chocolate Shortbread Cookies – Slice-and-bake cookies with crisp edges and festive sprinkles.
• Cacao Nib Chocolate Cookies – Buttery shortbread with a slight crunch and a hint of sea salt.
• Chocolate Stout Beer Cake – Made with stout beer for a rich bundt cake that feeds a crowd.

Storing Leftover Truffles

For any leftover truffles, store them 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 prevent them from sticking together. 

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.

Make Ahead And Gifting

• Homemade truffles are better after a full chill, so this is a great make-ahead treat. Do it tonight. Serve tomorrow.
• Gifting: Put them in mini cupcake liners and pack them in a small box or tin. Keep chilled until you’re ready to hand them off.
• For a full holiday candy tray, pair these with my Layered Candy Cane Fudge.
• Need another easy no-bake candy for a holiday tray? These old-fashioned cream cheese party mints take 4 ingredients and minutes.

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Who These Truffles Are Best For

These are perfect if you:

• Want an easy no bake candy
• Need a make-ahead dessert
• Are building a holiday candy tray
• Want a small batch gift idea

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 46 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

small saucepan 1/2 quart

1 inch cookie scoop

Glass mixing bowl

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 Baileys Irish Cream such as Baileys or Carolans
• ▢ 2 tablespoon butter
• ▢ 3 ounces Green sprinkles
• ▢ 3 ounces Shimmering Gold sprinkles
• ▢ 3 ounces 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 1/2 tablespoon or a 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: February 25, 2026 for better readability.

Thank you for stopping by the One Hot Oven blog.  Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or just want to chat about the recipe? Contact me here, and I’ll be happy to help!

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.