Bailey’s Irish Cream Truffles

These rich and creamy Bailey’s Irish Cream Truffles are so good and perfect for any holiday or special occasion.

I’ve been making these Bailey’s Irish Cream Truffles for over 20 years now and somehow they never wound up here on the blog. I really can’t believe it considering that I make them EVERY year. 

They’re a “must have” on our Christmas Cookie Platter every year as they’re incredibly creamy, decadent and SO easy to make! I found this recipe written by Chef Judy Contino from Ambria Restaurant in Chicago, IL in an advertising insert in a magazine.

Since I love the flavor of Bailey’s Irish Cream and had never made truffles at that time, I decided to give them a try. Thankfully I did because this recipe has been the basis for many iterations and truffle experiments over the years.

The key is to make the mixture the day before so it has time to set before rolling. Once you begin rolling them into balls, you need to work quickly as the chocolate becomes sticky the longer it’s left out of refrigeration.

I tend to roll about half of the mixture, place the unrolled mixture back in the refrigerator; then coat in the sugar and cocoa powder mixture in two batches.

Once rolled in the sugar and cocoa powder mixture, place in a small paper liner to avoid touching other truffles. I hope you love these Bailey’s Irish Cream Truffles as much as we do. ~Enjoy!

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4.41 from 5 votes

Bailey's Irish Cream Truffles

These rich and creamy Bailey's Irish Cream Truffles are so good and perfect for any holiday or special occasion.

Course Dessert

Cuisine American, Irish

Keyword truffles

Prep Time 15 minutes

Cook Time 10 minutes

Resting Time 4 hours

Total Time 4 hours 25 minutes

Servings 40

Author Carrie's Experimental Kitchen

Ingredients

• ▢ 1/4 cup bailey's irish cream
• ▢ 12 ounces semi sweet chocolate
• ▢ 1/4 cup heavy cream
• ▢ 1 tablespoon butter
• ▢ 2 large egg yolks
• ▢ 2 tablespoons cocoa powder
• ▢ 1/4 cup confectioners sugar

Instructions

• Add the Bailey's Irish Cream, chocolate and heavy cream to a small saucepan and melt over low heat.
• Whisk in the egg yolks until mixture thickens; then whisk in the butter.
• Refrigerate in an airtight container for 4 hours or up to overnight until firm.
• Mold the mixture into 3/4-inch balls and place on a baking sheet lined with parchment paper.
• Combine the cocoa powder and confectioners sugar in a small bowl; then roll the balls to coat.
• Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.