If you’re a lover of Bailey’s, here’s a sweet bite (or fancy gift) to indulge in as we enter the ‘festive’ part of the year. That time of year when more is well … more. And totally justified. Allow us to introduce you to Baileys ganache truffles!
It’s true when I say these are delicious morsels of pure delight. A crisp chocolate shell encases a rich, silky smooth Baileys infused ganache, which is just right. Kept in the fridge, these will be that sweet something-something you look for with that evening cuppa.
Just remember to keep them out of the kids’ line of sight, because let’s face it, given the alcoholic content these are a strictly adults-only treat!
NOTE: These require a bit of time to set. To avoid waiting around, start the recipe the night before and finish it in the morning!
Baileys Ganache Truffles Recipe
- 150g dark chocolate
- 150g milk chocolate
- ½ cup cream
- ⅓ cup Baileys Irish Cream
- 200g milk chocolate
- 50g white chocolate
1. Finely chop the dark chocolate and milk chocolate and place in a heatproof bowl.
2. Combine the cream and Baileys in a small milk pan and heat over low heat on the stove. Don’t let it boil, but it should be steaming with small bubbles around the edge and hot to the touch.
3. Pour the milk mixture over the top of the chopped chocolate. Let it just sit for a couple of minutes to melt.
4. Take a whisk and mix it until smooth and glossy. Pop it in the fridge to set for a couple of hours (if you don’t have time to wait, pour it into a shallow container so it sets quicker!).
5. Once set, take a small scoop (or a teaspoon) and scoop small truffle size balls. Place them on a baking paper-lined tray and put them in the freezer for a couple of hours or until they’re set in shape. This step helps prevent them from melting when covering them with warm chocolate.
6. Once frozen, melt the milk chocolate in a small heatproof bowl. Use the microwave to melt in bursts of 30 seconds, stirring between each one until smooth.
TIP: If your chocolate is too thick for dipping, add one teaspoon of vegetable oil and stir until completely combined.
7. In batches from the freezer, carefully dip each truffle in the melted chocolate. Use a spoon to cover it and a fork to remove it, so the chocolate can drip off. Place back on the baking paper-lined tray. Once all truffles are covered, return them to the fridge for 20 minutes.
8. To finish, melt the white chocolate and spoon it into a small zip lock bag. Snip a TINY corner off the edge and gently squeeze it over the Baileys ganache truffles for a yummy white chocolate drizzle. Perfect!
For best results (and given our warm weather), keep in the fridge for up to a week – if they last that long!