Bailey’s Original Irish Cream Truffles
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I love things that are impressive to give, fun to make and beyond tasty to eat. These Bailey’s Original Irish Cream Truffles fit the ticket for all three categories and let’s face it: Truffles? Who doesn’t get that warm fuzzy feeling from just hearing that word? My mouth is Pavlov trained to start watering.
You will need:
12 oz. dark 60% chocolate chips
4 Tbsp. Bailey’s Original Irish Cream liqueur
2 Tbsp. heavy cream
1 bag of Ghiradelli dark chocolate melting wafers
1 container of gold sprinkles
1 cookie sheet fitted with parchment paper
Directions:
- Using a large microwave safe bowl, combine the chocolate chips, Bailey’s, and heavy whipping cream.
- Place into the microwave for one minute.
- Stir with a wire whisk until chocolate melts and the mixture is smooth.
- If there are still chocolate chunks, place back into the microwave for 30 seconds.
- Cover with saran wrap and place into the fridge to chill for 4 hours.
- Line a cookie sheet with parchment paper.
- Using a mini ice cream scoop, scoop out the chocolate baileys mixture.
- Roll into small size truffles and place onto cookie sheet.
- Once all have been rolled, place into the fridge for an hour.
- Using a double boiler, melt the dark chocolate melting wafers.
- Once the hour is up, pull out baking sheet and place onto the counter next to the chocolate.
- Carefully peel off a truffle and place into the melted chocolate.
- Use a fork to rotate the truffle in the chocolate so that all of the truffle gets coated.
- Carefully scoop out the truffle and lightly tap the edge of the pot to get rid of the excess chocolate.
- Place onto the cookie sheet and sprinkle with gold sprinkles.
- Repeat steps with remaining balls.
- Let chocolate harden before enjoying!
Print off our Bailey’s Original Irish Cream Truffles Recipe here:
Other truffle recipes we have shared:
Bailey's Original Irish Cream Truffles
I love things that are impressive to give, fun to make and beyond tasty to eat. These Bailey’s Original Irish Cream Truffles fit the ticket for all three categories.
Ingredients
- 12 oz dark 60% chocolate chips
- 4 tbsp Bailey’s Original Irish Cream liqueur
- 2 tbsp heavy cream
- 1 bag of Ghiradelli dark chocolate melting wafers
- 1 container of gold sprinkles
- 1 cookie sheet fitted with parchment paper
Instructions
- Using a large microwave safe bowl, combine the chocolate chips, Bailey’s and heavy whipping cream.
- Place into the microwave for one minute.
- Stir with a wire whisk until chocolate melts and the mixture is smooth.
- If there are still chocolate chunks, place back into the microwave for 30 seconds.
- Cover with saran wrap and place into the fridge to chill for 4 hours.
- Line a cookie sheet with parchment paper.
- Using a mini ice cream scoop, scoop out the chocolate baileys mixture.
- Roll into small size truffles and place onto cookie sheet.
- Once all have been rolled, place into the fridge for an hour.
- Using a double boiler, melt the dark chocolate melting wafers.
- Once the hour is up, pull out baking sheet and place onto the counter next to the chocolate.
- Carefully peel off a truffle and place into the melted chocolate.
- Use a fork to rotate the truffle in the chocolate so that all of the truffle gets coated.
- Carefully scoop out the truffle and lightly tap the edge of the pot to get rid of the excess chocolate.
- Place onto the cookie sheet and sprinkle with gold sprinkles.
- Repeat steps with remaining balls.
- Let chocolate harden before enjoying!
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 241Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 27mgCarbohydrates: 30gFiber: 2gSugar: 24gProtein: 2g
