Irish Cream Truffles with Baileys
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These Irish cream truffles are an easy no-bake treat made with Baileys, chocolate and cream. They need only 4 ingredients and are easy to finish with sprinkles, cocoa powder or chopped nuts.
I usually make them with green sprinkles for St. Patrick’s Day, but they work just as well for Christmas or a homemade gift box. The mixture itself is straightforward, but the chill time matters, so I’ve included a few tips below to make rolling easier.
How to make Irish cream truffles with Baileys
Ingredients you’ll need
- Heavy cream: Full-fat cream works best for a rich, smooth texture.
- Chocolate chips: Semi-sweet or dark chocolate chips are ideal for balancing the sweetness.
- Baileys Irish cream: This gives the truffles their flavor. Another Irish cream liqueur will work too, but the sweetness and texture can vary a little from brand to brand.
- Sprinkles: Use green sprinkles for a St. Patrick’s Day vibe or choose cocoa powder, crushed nuts or powdered sugar for other occasions.
Tools you’ll need
- Spatula: For stirring the mixture.
- Saucepan and heatproof bowl: For melting the chocolate in a double boiler setup.
- Measuring cups and spoons: For precise ingredient measurements.
- Baking tray or board and baking parchment: To place the rolled truffles on.
- Plate: For your chosen coating, such as sprinkles or cocoa powder.
- Gloves (optional): Highly recommended for rolling truffles with less mess.
Process
One thing to know before you start: the mixture may need longer than 1 hour in the fridge, especially if your kitchen is warm or you use a softer chocolate. When it still feels too soft to scoop, chill it longer. When it turns too firm, let it sit at room temperature for a bit and it will soften again.
The whole process is simple. Combine cream and chocolate, melt over a double boiler until smooth, and add the Irish cream.
Cool it down before covering with plastic wrap. Then transfer it to the fridge to chill for at least one hour or until firm enough to work with it.
Scoop out portions of the chilled mixture and roll them into balls. Roll each truffle in your chosen coating: green sprinkles for a festive look, cocoa powder for a rich finish, or finely chopped pistachios for a hint of crunch.
Helpful tips
- For firmer truffles: Chill the chocolate mixture overnight for easier rolling.
- To prevent sticky hands: Wear gloves or dust your palms with cocoa powder while rolling.
- Coating tip: Roll the truffles in the coating immediately after shaping them to ensure it sticks well.
- Storage: Keep them in an airtight container in the fridge for up to 1 week.
Other green coatings for truffles
Colored powdered sugar: Use either gel or powder food color to get the shade you are after. It’s good to know that the gel color will introduce some moisture into the sugar, so add only a little at a time and let the sugar dry before using.
Colored superfine sugar: You can buy this. It is usually used in cocktail making (to dress glass rims) or cake decorating.
Matcha tea: This is a simple option. However, matcha powder contains caffeine, so keep this in mind when using it. Also, it has a slightly bitter taste which might not be to everyone’s liking.
Pistachios: Finely chopped.
Another alternative is dipping each chocolate truffle in melted chocolate, and drizzling some over or letting it set and piping some green icing on top to get the Saint Patrick’s Day vibe.
Or, use melted green candy melts to coat them.
Serving suggestions
These Irish cream chocolate truffles are versatile and can be enjoyed in many ways:
- Add them to dessert boards alongside cookies, nuts and fresh fruit.
- Pack them in decorative boxes for thoughtful homemade gifts.
- Serve them with Irish coffee or a glass of Irish whiskey for a decadent pairing.
FAQs
Yes. Homemade Irish cream works beautifully in this recipe and adds a special homemade touch.
Semi-sweet or dark chocolate chips are ideal. Avoid using milk chocolate as it can make the truffles overly sweet.
Stored in an airtight container in the fridge, they’ll stay fresh for up to one week.
Yes. Try rolling them in cocoa powder, crushed nuts or powdered sugar instead. If you want to serve them for another occasion – Christmas or New Year’s Eve – substitute the green sprinkles with something else.
Homemade Irish cream option
Why not make your own Irish cream and use it instead of Baileys? It literally takes two minutes to prepare and tastes just as good!
Plus, you can add it to your Saint Patrick’s Day party menu or use it to make no-bake Irish cream cheesecake.
More bite-size desserts
- 2-Ingredient Chocolate Truffles
- 3-Ingredient Raffaello Coconut Balls
- Chocolate Walnut Truffles
- Chocolate Covered Coconut Bars
- Chocolate Cups with Dulce de Leche
Irish Cream Truffles Recipe
Ingredients
- ½ cup heavy cream see note 1
- 2 cups chocolate chips see note 2
- 4 tablespoons Baileys Irish cream
- 3 ounces green sprinkles
Instructions
- In a heat-proof bowl, add ½ cup heavy cream and 2 cups chocolate chips. Put over a pot of simmering water and stir until the chocolate is melted.
- Stir in 4 tablespoons Baileys Irish cream until smooth.
- Let it cool down for about 30 minutes before covering with plastic wrap and refrigerating for 1 hour (or until it is hard enough to work with).
- When the mixture has hardened, use the smallest cookie dough scoop to scoop it out (I fill ⅔ of the scoop with the mixture) and place it onto a large tray or chopping board lined with baking parchment.
- Use gloves to roll them into balls.
- Cover each ball in sprinkles.
- Refrigerate before serving.
Notes
- Heavy cream (US) = double cream (UK). Whipping cream can also be used.
- I used dark chocolate chips. You can also use semi-sweet chocolate, but just make sure to chop it finely first.
- Take this number as a guide only. This is the quantity you would get if each ball weighed about 0.7 ounces (20 grams).
- If the mixture is too soft to roll after 1 hour, refrigerate it longer or chill it overnight.
- If you forgot about the chocolate mixture in your fridge and it turns into a hard rock, don’t worry. Take it out and let it sit at room temperature until it is soft enough so you can scoop it out.
- Store these truffles in an airtight container or re-sealable bag in the fridge. If stored properly, they should last at least 7 days.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
Julia, this dessert is amazing and incredibly easy to make. I can’t wait to try your other truffle recipe. Thanks!
I am glad to hear you like this recipe, Evelyn. Please do let me know if you try some others too!