Chocolates are good any time, but these Baileys Chocolate Truffles are always good. Rich and luscious and covered in colorful sprinkles, they are perfect for chocolate lovers. I have heard the leprechauns love them, too!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
This page may contain affiliate links; please see my disclosure for policy details. I earn commissions if you shop through the links on this page.
Homemade chocolate truffles are seriously so easy to make. Who doesn’t like to play with chocolate? And for these truffles—sprinkles all around! Don’t let those high-end candy shops intimidate you because these tasty confections require just five ingredients and no special equipment.
I wanted a treat to celebrate St. Patrick’s Day, and these truffles were just right—the flavor and color made them perfect for all things green. I even use the same recipe and sprinkles for Christmas truffles too!
This is how easy it is to make these decadent treats; you pour heated cream over chocolate and butter, stir and chill, then roll and coat with your favorite toppings.
Recipe Highlights
Get the essential details of these chocolate truffles at a glance:
- Type of recipe: Confectionary/candy
- Cooking method: Microwave or stovetop
- Skill level: Easy, melting chocolate and forming truffles
- Flavors & textures: Soft and creamy chocolate with hints of Irish Cream liqueur and a crunch from the sprinkles
- St. Patrick’s Day: Truffles make for a thoughtful and delicious treat, especially during holiday seasons and special occasions.
Bailey’s 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 quality of the chocolate, the better the truffle. Use baking chocolate that will melt smoothly. Try Ghiradelli, or Callebaut. You can use chocolate morsels or a chocolate bar, But, get some good chocolate!!!
- 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 or Carolans.
- Sprinkles — I used the Jimmie-type sprinkles in green, gold and white, but you can also use the nonpareil type sprinkles.
How To Make Irish Cream Chocolate Truffles
Make sure to scroll down to the recipe card for the complete instructions.
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.
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 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 Tips
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 only use one or two colors.
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.
More Truffle 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 you happen to have small pieces of unmelted chocolate, just place the bowl in the microwave for 15 seconds and stir immediately to melt the chocolate.
- 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 bring it to boiling; don’t let it sit there and boil; otherwise, the cream will be too hot, and the ganache will not 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.
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 a crunch.
Instead of making truffles with the ganache, try making this Dark Chocolate Ganache Tart for a romantic dessert or even a fun dessert for any time.
Another candy treat that we love is the classic old fashioned cream cheese party mints which take four ingredients and just minutes to make.
Recipe FAQ’s
Absolutely. Chilling the ganache is essential as it sets the mixture and makes it firm enough to be scooped and rolled into balls. At least two hours of chilling is recommended, but longer is fine if you have the time.
If your ganache hasn’t set firm enough after the recommended chilling time, it may be due to a warm kitchen or too much moisture in the ganache. You can try chilling it for longer, or if you’re in a hurry, add a little more melted chocolate to help it firm up.
Yes, you can use milk or white chocolate, but keep in mind that they are softer than dark chocolate and may require a bit more chilling time. You may also need to adjust the amount of cream to ensure the truffles are set properly.
If you don’t have heavy whipping cream, you can substitute it with an equal amount of coconut cream for a non-dairy option. However, the flavor and texture may vary slightly from the original recipe.
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 Layered Candy Cane Fudge is always a treat, so serve it and even give it as a Christmas gift.
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 1 teaspoon. Check out this guide on the best cookie scoops to use.
Make And Scoop These Recipes
Subscribe here for more great recipes, and follow One Hot Oven for more tasty sweet and savory recipes! Pinterest | Instagram | Facebook
Baileys Chocolate Truffles
Ingredients
- 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
As an Amazon Associate I earn from qualifying purchases.
Nutrition
First published: Feb. 16, 2021, Last updated: Feb. 27, 2025, 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.
Such a delicious way to enjoy Bailey’s! My friends and I loved the truffles.
So deliciously decadent! This is the best way to enjoy Bailey’s this season!
So colorful and delicious. My kids wanted to eat all in one time.
These Baileys chocolate truffles were so adorable and delightful! Made these with the kids and they enjoyed them. They were so festive and incredibly delicious!
A heavenly treat! We didn’t have Bailey’s and so just used more cream. They are delightful! And I love that the recipe makes plenty to share!
I made these for a galentine’s day party and they were a hit! Perfectly sweet with a little kick.
Loved the intense chocolate flavor in these truffles. So rich and decadent!