March 16, 2015
Baileys Truffles!
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Easy and delicious Baileys truffles with milk & dark chocolate and a drizzle!
Baileys truffles
Baileys truffles? Yes okay then. Honestly? They are incredible. I realise this is the first paragraph in this post, but I have to say from the start that these Baileys truffles are theeeee one for me. Oh HELLO.
They are so indulgent and rich, yet perfectly sized and tasty, so irresistible. This recipe is so easy to do, and you will want to make them over and over, especially if your friends & family start having them – you will all be hooked!
Ganache truffles
For these ones, it’s similar to a basic ganache. Obviously, they’re not as it has Baileys added in, but roll with me here! The texture of these is smooth, and rich and heavenly.
With a regular ganache, you would use a 1:1 ratio of dark chocolate to cream (double cream), and leave it at that. If I was to make just milk chocolate ganache truffles, it’s typically a 2:1 ratio of chocolate to cream, and milk chocolate is 3:1.
However, I didn’t want these to be too rich, as Baileys itself is quite rich, I used a half and half ratio of milk chocolate and dark chocolate. Baileys is thinner and obviously has the alcohol element, so the ganache is automatically different so that it will set!
Chocolate
I found the ratio of 300g of dark chocolate, 300g of milk chocolate, 300ml double cream, and 200ml of Baileys was ideal. It gives enough richness to the truffles to create a wonderful flavour, and then enough Baileys to have a whack of flavour, without ruining the truffles!
Method
To make the mixture is quite simple to be honest – chop the chocolate up nice and finely and put it into a bowl – the finer, the less you have to mix the mixture (as over mixing a ganache can make it split).
Heat the cream and baileys in a pan till just before boiling – it will be steaming, and hot to touch, but not bubbling. Pour the hot cream and Baileys over the chocolate, and leave the mixture to set for 5 minutes.
Give the mixture a stir. Once the mixture is melted and lovely, pour the mix into a bowl or pot and put it in the fridge to set completely.If the chocolate hasn’t quite melted however, stick it in the microwave for 10-15 seconds at a time and stir each time!
Portion your truffles
I use a scoop to make my truffles – I tend to dip it into a cup of boiled water, and dry it quickly, then scoop the ganache. It just means the chocolates are more round from the beginning – alternatively you can use two spoons, for example, you just have to roll them in your hands to make them round!
Once they’re rolled – I recommend freezing the truffles so that they are very solid – it will make covering them much, much easier as the melted chocolate for the coating will start to melt the truffles!
Finishing touches
I personally use milk chocolate to coat the truffles, as it’s nice and in the middle! I use these dipping tools to coat the truffles! Then, a drizzle of white chocolate, and you’re done!
I hope you love these much as I do! x
Recipe updated June 2019 – notes below for the original recipe! 
Baileys Truffles!
Ingredients
Truffle Mix
- 300 g dark chocolate (at least 70% cocoa content)
- 300 g milk chocolate
- 300 ml double cream
- 200 ml Baileys
Decoration
- 300 g milk chocolate
- 50 g white chocolate
Instructions
- Chop you chocolates up finely, and add to a large bowl.
- Pour your double cream and Baileys into a pan, and heat on the hob until it's just before boiling point - it needs to be steaming, and hot to touch, but not bubbling.
- Pour the cream/Baileys over the finely chopped chocolate, and leave to sit for a few minutes.
- Whisk the mixture together until smooth. If it hasn't quite melted all together, microwave the mixture for 10-15 seconds at a time and stir each time!
- Pour the mixture into a bowl or shallow pot.
- Leave the mixture in the fridge to set until solid.
- Once set, scoop out your mixture, and make the truffles into ball shapes on a lined tray.
- Once the mixture is all scooped, put your truffles into the freezer for half an hour or till they are completely solid!
- Melt your milk chocolate for coating, and dunk the truffles in one at a time and coat - leave them to set carefully on a lined tray.
- Once they're coated, melt your white chocolate and drizzle over the truffles! Leave to set in the fridge until solid.
- Enjoy!
Notes
- You can cover the truffles in whatever chocolate you want - I just love the milk chocolate!
- For the mix you can use 500g of dark chocolate if you want all dark, or 800g of milk chocolate if you want them to be all milk!
- I used the basic original Baileys.
- These will last in the fridge for one week, or outside the fridge in cooler temperatures.
- This recipe was updated in June 2019. The original recipe was:
- 250g dark chocolate, 250g milk chocolate, 150g butter, 300ml cream, 200ml Baileys.
- I then coated the original truffles in a green white chocolate drizzle.
ENJOY!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi Jane
I have made the mixture but realised the dark chocolate I used wasn’t 70%, it is 54 % minimum in the ingredients. It’s in the fridge now but will it set or is there anyway to fix it without starting all over again
Thank you
If it didn’t set, you may have to re-melt the mix and add a little more chocolate so it does set x
Hi Jane, made this last night but its not set, how can I fix it?
What chocolate did you use? Usually this is the culprit from not being a strong enough chocolate xx
Hi Jane, I wonder if you can help me, my mixture has been I the freezer but it isnt set hard enough to scoop and roll. It’s like a thick Caramel consistency.
Do you know what i have done wrong? Or what can I do to fix this? I used 800g milk choc.
Which milk chocolate did you use? This is going to be the cause if everything else was measured correctly!
Hi team Jane! I’m going to be using 51% semi sweet chocolate for these – and I’m thinking 500g total chocolate. Do you think that will set…?
That seems a little low in percentage, it ideally needs to be 70% plus!
Hi Jane, how would you defrost these if I did decide to freeze them? Would you freeze them already covered in chocolate? And would this be the same for the other truffles? Thank you x
I would freeze completely done personally, and just defrost in the fridge x
hi
can the recipe be halved?
thanks
Great recipe, have made these many times and they’re a hit with everyone 🙂
Can I please ask – if I want to skip the Baileys, do I just replace that with the same measure of double cream?
Or just leave it out and keep everything the same?
Thanks!
Cat
Yes, that should be fine as long as it’s double cream! x
Hi Jane, I’ve made a few of your recipes lately & i’m loving them.
I’ve had a go at these baileys truffles, when I get to the stage where I dunk them I’m having a bit of trouble. I only get to dunk about 3 truffles before the microwaved chocolate goes really thick & it’s impossible to coat the truffle. Any idea what I’m doing wrong? XX
Oh no! Have you tried freezing the truffles? It sounds like they’re melting a bit and then mixing in with the chocolate so thickening it. It can also depend on the brand of chocolate you use as for example cadburys is notorious for this! x
Thank you for sharing this one…they are DELICIOUS and a massive hit in my office! Do you think Bailey’s Colada would work in place of original Bailey’s, or would I be better following the Bailey’s strawberry and cream truffle recipe?
These truffles are delicious. I have made them for my family and friends, and often get request for more.
I just wondered if they can stay in the freezer before they are coated in chocolate? and if so how long can they stay there?
Absolutely they can, for up to 3 months! Hope this helps! x
Hi, I am wondering if you can freeze the mix for a few days as I have at least 500 Bailey truffles to roll so going to need a few mixtures. Thanks
Hiya! Yes absolutely, for up to 3 months! Hope this helps! x
Hiya I stupidly forgot to put the milk chocolate in 🤣 but I’ve had the mixture setting over night in fridge it’s setting but not solid enough can I put back on hob and let add inilk chocolate? Or will I need to restart
Yes absolutely, this should be fine! Hope this helps! x
Hi Jane! Could you use a rum based cream liqueur with this instead of baileys? I’ve tried the baileys version many times and it’s always a hit! Thank you 🙂
Hiya! Yes this should work fine, just be sure that the cocoa content in your chocolate is high enough! Hope this helps! x
I have been told the truffle part is perfect but I’m struggling to coat them, I’ve tried using a dipping set, my hands, spoons but the chocolate seems to harden after I’ve dipped 2 so it’s taken a lot more chocolate to coat and they look very textured and rustic.. I’m saying it’s just to prove they’re home made but any suggestions? I’ve used cooking chocolate, dairy milk, chocolate chunks, own brand and Lindt to try and coat them 🤦🏻♀️🤷🏻♀️
Hiya! I use a dipping tools set (linked in the post) with regular melted chocolate. Take a look at my social media – I have some recipe videos including truffles and you can watch how I do it! Hope this helps! x
[…] you possibly can strive one thing a bit extra chocolate-themed akin to my Bailey’s truffles – the epitome of indulgence – and even my peppermint truffles! It’s utterly as much as […]
Hi Jane,
Can these be left out of the fridge after fully set and decorated? Thanks
Yes absolutely, they will be fine for a week out of the fridge as long as the room isn’t too hot! Hope this helps! x
Hi Jane, Can I ask about the revision of the recipe and removing butter. How does this change the truffles?
I bake lots of your recipes and always get so many compliments! I am going to make a these as a festive treat for my colleagues using all milk chocolate.
Thanks
Hi Jane. I made the truffles yesterday and it went really well. (Haven’t enjoyed licking the spoon so much since I was a kid!!. They are currently sat in the freezer waiting for the chocolate coating. I want to give these as Christmas gifts. Can I pop them back in the freezer after I’ve done the chocolate coating? I’d like to prolong the life as far as possible and ideally defrost them just before boxing. Is this ok, and any tips?
Yes of course you can! You can freeze these for up to 3 months! x
Do you recommend a certain brand of chocolate for this recipe?
Hiya! I always use Callebaut in my baking – you can find the link on my amazon shop! Hope this helps x
Hi Jane, if I freeze them, do I freeze them once they’re fully finished? How long should I defrost them before giving them away as a gift?
Thanks x
Hiya! Yes – these can be frozen for up to 3 months. Just take them out a few hours beforehand! Hope this helps! x
I want to make these as Christmas gifts – when do you recommend I make them? Will be giving them on Christmas day.
TIA
Hiya! You can either make these now and freeze them, or just make them a couple of days before! Hope this helps x
Hi Jane, my mixture isn’t setting solid enough to make them into balls I even have it in the freezer and it’s not working usually it sets but this is still soft ?
Hiya! What exact brand of chocolate and cream did you use? x
Hi Jane,
I’m really struggling with the chocolate coating for these. I’ve had the truffles in the freezer overnight but they just don’t come out smooth when dipping them in the chocolate and they start to melt. Any tips? (I’m using Cadbury’s chocolate). Thanks!
Hiya! Annoyingly Cadburys is slightly different to other chocolate and can be harder to melt and use! Hope this helps x
Hi Jane, is there a particular way you’d recommend using the cadburys to coat? (Keeping it over the heat is the only way I can think) as I’m about to attempt it with cadburys! Thanks.
Hi Jane can I ask what you use to form the balls please?
Hiya! You could use two spoons and roll with your hands – or I use a melon baller! Hope this helps! x
How long will these keep in the fridge? Want to make them early for Christmas as have a few others I want to make
Hiya! These will keep for 1+ weeks in the fridge. Hope this helps! x
[…] 25. Baileys Truffles […]
Love love love them!!
Made them as a treat for friends and they thought they were gorgeous too!
Making more today x
Yayay!! I am so glad you enjoy them!xx
Just as the fudge recipes I never knew making home made truffles could taste as good as shop bought ones. How wrong can one be! I have to say Baileys liquor is a favourite of mine so thought I’d love these but I just can’t get to liking the taste of these at all. Nothing to do with the recipe of course, I just think it’s the dark chocolate in it maybe, but I make these a lot as I have a little home baking and these are one of the most popular. Everyone absolutely loves them, well any of the truffle recipes I’ve done from you, but these are probably top of the list. Such easy steps to follow as always too, thank you Jane! Xx
What day content does the cream need to be or does double cream work? I’m doing these in the next few days! Can’t wait!
If you are in the UK, double cream is what you need!
Thank you Jane. Also can I set these in the fridge but just will take longer? I’m gonna have a go at these today! ☺️🙌
Yes! Fridge just takes longer, but the freezer makes them easier to decorate! x
Loving the sound of this but I bought a chocolate baileys which I’m not keen on and was thinking of using it to make these truffles. Do you think I’d still need the 70% chocolate. I’m scared they’ll taste too strong…. x
You still need the correct chocolate to help the mixture set x
Hi Jane,
How long do you find that it usually takes for the mix to set in the fridge?
Thanks
S
A few hours at least – you can hurry it up in the freezer though!
Hi Jane- I love your truffle recipes! They’re amazing! I just wanted to ask about the cocoa content of the chocolate- would it need to be quite high? For the dark chocolate I was going to use extra dark and supermarket own milk chocolate- do you think that would be ok? Thank you!
As long as the dark chocolate is at least 70% in my opinion it should be fine (the darker the better though) – if you are worried you can freeze the mixture at each stage too! x
Thank you!!
One of my fav go too recipes. Could you switch the baileys for cherry kirsch?
Ah yay! Unfortunately they don’t work in the same way – this works as baileys is a cream liqueur, whereas kirsch obviously is not! It’s best to add more double cream in place of the baileys (maybe half of the baileys quantity?) and then add in tablespoons of kirsch. I wouldn’t add more than 4-5 as it may not set!
Well, idk if I did something wrong (I measure everything by weight to the exact .0 gram) but these would not set. So now I have a pile of brown sludge that my husband will be forced to eat. He’s happy, I am not.
What exact chocolate did you use? And what exact cream did you use? These are the only things that can cause a problem.
Hello! Are these freezable? Hoping to make some desserts in advance ready for Christmas!
Yes they are!
Flavours are great but they would not set long enough to roll into balls & dip into chocolate. Had to add more chocolate to attempt at saving this recipe. Hoping second times a charm & they turn out.
What chocolate did you use? And what fat percentage was the cream you used? – These two factors can often cause a problem if they aren’t correct x
[…] Bailey’s Truffles […]
Can this be adapted to other baileys such as the orange one, an use terrys Chocolate orange?
You can use a flavoured baileys, but I wouldn’t recommend using Terrys chocolate as the cocoa content is too low x
Hi Jane, sorry I can’t see the link to your scoop suggestion. Please can you say which one you would use?
Hi Jane x thinking of doing these as Xmas presents, how long would these safely last out of the fridge ?? I’m thinking the alcohol might make them last longer?
I would only say up to about 3 days to be safe personally, it’s best to be in the fridge x
Hi,
I was also wondering how long they’d last for gifts but I plan to keep them in the fridge until I give them to the person. How long do you reckon they could be kept in the fridge?
Thank you!
Have you tried using own brand Irish cream? I’ve got several bottles in the cupboard but I’m thinking its generally not as thick as Bailey’s so might not work?
It may be worth using less if it’s thinner – I generally do only use actual Baileys! x
Hi Jane,
Thanks so much for this recipe, I’ve made it often and it always works perfectly. I was wondering if you have any advice about how much whiskey to add if I was going to make whiskey truffles? I was thinking that the same amount of whiskey might make it difficult to set. Any advice would be gratefully received. Thanks so much again for all your recipes, I use them often and they’re all bullet-proof 😁
Thanks
Jo
I will have a whiskey style truffle coming out eventually, but yes you would need less – I think it would be best to use all dark chocolate, and maybe add 1/3 of the amount of baileys for now, and add a bit more if you need!
Hi,
This recipe looks amazing! If I wanted to make less truffles could I halve all the ingredients, or would that make a difference to the texture/taste/setting of the truffles. Or would you make the same amount and freeze some?
You should be able to halve it absolutely fine – just make sure the dish you put the mixture in is smaller so it’s easy to still shape if that makes sense x
Hi Jane, this was my first attempt at making truffles. This was a very steep learning curve as I have never done anything like this before but following your recipe it was a success.
These turned out amazing. Your recipe made 48 truffles of which I had to give 30 to family for fear of piling on the pounds. These truffles are so morish. Everyone who had one said that they tasted better than any they had tasted before.
I found making the garnish easy but getting the chocolate right was hard. I have learnt so much about how chocolate behaves. Evidently I will be making more truffles in the future.
Many thanks for posting this recipe
Which scoop did you use to form the truffles?
Have tried this recipe did it by the book and it won’t set very runny
There’s no reason a truffle mixture won’t set if you followed the recipe correctly. Most likely an incorrect ingredient or measurement was used.
Do you have a recipe for a spirts truffle (tia maria or couintreau) or could I use this.
Wondered if you have ever frozen the Bailey’s truffles please? Xxx
Hey! I haven’t personally as they’re always devoured, but you can freeze them!
Hi Jane,
Could you replace Bailey’s with Prosecco for this recipe?
No, Baileys is a cream liqueur so works with the recipe, Prosecco works differently – I will be posting one for it soon though. x
Oh, my, god! Now I’ll just have to go out and buy a new bottle of Bailey’s! Great recipe!!! x
Hi Jane, how much milk chocolate is required to coat the truffles?
Is it part of the 250g stated? Thanks
No, it’s extra! It’s hard to state how much as people make different sized truffles, but probably another 200-300g of milk/dark to coat, and an extra bit of white for the drizzle!
[…] Baileys Truffles by Janes Patisserie […]
[…] Baileys Truffles by Janes Patisserie […]
Amazing recipes! Im very hungry right now ! 😉
Thank you so much!
I want one! (Or two, or three)
I recommend ten…
[…] Baileys Truffles by Janes Patisserie […]
This looks amazing!!! I’m obsessed with Bailey’s!
Thank you!! And me to, it’s so delicious!!
Can feel my hips groaning just looking at them! Look delish!
My hips have already grown from these, I’ve eaten so many!! Haha thank you!!!
Reblogged this on Books, Baking & Other Objects of Beauty and commented:
Happy St Patrick’s Day! I must give these a try – they look delicious!
Love the jar idea! That would make such a deliciously adorable gift!
Thanks! Its my go-to gift idea for anyone!
You’re welcome. :). It’s always nice to have a tired and true treat ready for a special occasion!
I totally agree 🙂