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+ servings
Irish cream truffles with sprinkles on a cake stand.

Irish Cream Chocolate Truffles

With intensely rich chocolate flavor, these Bailey Irish Cream Chocolate Truffles are rich, smooth, and creamy. They are just luscious bites of chocolaty goodness.
Course Dessert, Candy
Cuisine Confectionary
Prep Time 45 minutes
Cook Time 1 minute
chill time 2 hours
Total Time 2 hours 46 minutes
Servings 60 truffles
Calories 45kcal



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 baking sheet with parchment paper. Using a small scoop such as a ½ tablespoon, 1-inch scoop for small truffles, and then scoop out the chocolate mixture and place on the parchment-lined baking sheet. Now take the ganache scoops 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 truffles.
  • Refrigerate truffles until ready to serve. Store in an airtight refrigerator for 2 weeks.


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


Serving: 1 | Calories: 45kcal | Carbohydrates: 4.2g | Fat: 2.5g | Cholesterol: 3mg | Sodium: 4mg