February, the month of chocolates and hearts is here. And I’m kicking off this lovely month with my ultra-lux Baileys Chocolate Truffles!
In my early baking days, I discovered the wonder of making my own chocolates. This was something I never thought I would delve into – leave the indulgent art of chocolate creation to Godiva!
As the love of dark chocolate grew deeper, I ventured forth into making little treats for my family and then my clients. Fast forward, every winter I create a new flavour of chocolates that we all look forward to.
These Bailey’s Truffles are my personal favourite – boozy, chocolatey, creamy goodness that I can gorge on forever.
How Can I Make Baileys Chocolate Truffles
What makes this divine recipe 10x better? It is not even remotely difficult to make!
It’s as simple as heating cream and Baileys Irish Cream up to a slow simmer and then adding chocolate to it. Gentle stirring of the ingredients leads to a smooth and glossy chocolate mixture.
You pour this gorgeous ganache into a shallow bowl and refrigerate till it hardens a bit and then scoop out small portions. I like to refrigerate these scooped out portions for a bit. This makes the rolling process less messy.
Now comes the fun part! You can dip the truffle balls into melted chocolate, roll them in cocoa powder, crushed nuts, colourful sprinkles, Matcha powder…whatever strikes your fancy.
The Ingredients for Chocolate Truffles
Chocolate truffles are essentially a 2 ingredient recipe. Cream and chocolate. So it’s important to use the best quality ones you can get your hands on.
As easy as making truffles are, there is definitely a couple of points to keep in mind here –
The ratio of Chocolate to Cream used is 2:1.
I highly recommend weighing the ingredients. So take out that weighing scale sitting at the back of your kitchen cabinet!
Dark chocolate, preferably 70% couverture, is fabulous here.
I prefer heating up the cream on my stovetop instead of a microwave as it gives me more control over the whole process. But you can definitely use one if you like. Just make sure you’re heating the cream in spurts of 1 minute to avoid overheating.
The chocolate ganache must be cooled completely ( until firm) in the refrigerator before scooping it out.
Since I have used Baileys Irish Cream in this recipe, this recipe is not dairy-free. If the vegan version of this liqueur is available in your area, please use that in case that is your preference.
Be warned – these silky, rich truffles will have you addicted from the first bite! They are perfect accompanied by a glass of wine, or green tea, or another dozen truffles.
Baileys Chocolate Truffles
- 125 ml Coconut Cream You can use regular cream too.
- 75 ml Baileys
- 400 gms Dairy free chocolate or Dark chocolate (70%) chips room temperature
- 100-150 gms Dairy free chocolate or Dark chocolate (70%) chips melted, for coating
- 50 gms Cocoa Powder for coating
- Combine the cream and Baileys in a small saucepan. On low heat, bring to a gentle simmer. Take off the heat immediately.
- Add the warm cream to 400gms of chocolate chips in a medium-size bowl. Set aside for 5 minutes. Gently stir till all chocolate is melted and is smooth and shiny.
- Transfer to a shallow bowl and refrigerate for 30-40 minutes. Using a small cookie scoop or 2 small spoons, scoop out small balls. Place the truffle balls on a parchment-lined tray.
- If the mixture is too sticky, refrigerate the scooped out portions for an hour or so. Roll them into smooth balls and refrigerate again for a few minutes.
- Dip some into melted chocolate and roll some in cocoa. Refrigerate for a couple of hours till completely set.
- Store in refrigerator. Enjoy!!