Bailey’s Irish Cream dark chocolate truffles. Oh Lord, help me. These are amazing. You must trust me on this one. Due to my crazy schedule as of late, this will probably be the only St. Patrick’s Day recipe I can get up, but at least it’s a good one, right?! And the best thing about these is that they are so rich and decadent, you won’t need to eat many to satisfy your sweet tooth!
The prep for these truffles is super easy. The hard part comes when you are ready to roll them. I don’t think I have ever made more of a mess in my life. Like ever. I highly recommend using a melon baller or a small cookie scoop for this. I had neither, so I used a 1/2 tbs. sized measuring spoon and I had a hard time getting the chocolate out of it. I wanted to really be able to taste the Bailey’s so I added about 4 tablespoons, but you can easily adjust this to meet your own taste. I went for dark chocolate because well, it’s my favorite, but you could also use milk chocolate or semi-sweet chocolate. Whatever you go with though, don’t skimp on the quality. I think the quality of the chocolate really makes a difference with these. And how great would this be with different liqueurs? Experiment away!
- 3/4 cup heavy cream
- 10 oz. good quality dark chocolate
- 3-4 tbs. Bailey's Irish Cream
- sprinkles, nonpareils, cocoa powder
- In a small saucepan over medium heat, heat the heavy cream until it is heated through.
- In a mixing bowl, add the chocolate. Pour the heated heavy cream over the chocolate. Whisk together until the chocolate is completely melted. Stir in the Bailey's Irish Cream. Cover and refrigerate for a least 2 hours, but preferably overnight.
- Lay out a sheet of wax paper on the counter. Using a melon baller or small cookie scoop, scoop out about 2 tsp. of the chocolate at a time. Roll the chocolate into a ball and dip into desired toppings such as sprinkles or cocoa powder.* (see note)
- Store the truffles in the fridge until ready to serve.
If you choose to use your hands to shape the truffles, I recommend rubbing some oil on your hands to help keep the chocolate from sticking to your hands. The easiest way to do this is to cover your hands in cocoa powder and then roll, however, if you do it this way, you won't be able to use sprinkles.