Baileys Truffles | Baileys Truffles are rich, decadent, indulgent and addictive! These are the perfect sweet chocolate treat to add to any St.Patrick's Day celebration. | Pack Momma | http://www.awickedwhisk.com
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4.5 from 2 votes

Baileys Truffles

Baileys Truffles | Baileys Truffles are rich, decadent, indulgent and addictive! These are the perfect sweet chocolate treat to add to any St.Patrick's Day celebration. | A Wicked Whisk | http://www.awickedwhisk.com
Servings: 24 ea
Calories: 176.2kcal
Author: Heather - A Wicked Whisk

Ingredients

  • Recipe makes 21 - 24 truffles
  • 10 oz dark chocolate morsels
  • 2/3 cup heavy cream
  • 4 tbl butter
  • 1 oz espresso powder (optional but recommended)
  • 5 tbl Baileys Original Irish Cream liqueur
  • 10 oz bag dark chocolate candy melts
  • 1 tbl cooking oil (I used coconut oil)

Instructions

  • Pour chocolate morsels and espresso powder into a medium sized mixing bowl. Set aside
  • In a small saucepan over medium / medium high heat, melt butter and then pour in heavy cream. Heat but do not bring to a boil. Once hot, pour butter / cream mixture over the chocolate morsels and stir continuously until all of the chocolate is melted.. about 1-2 minutes
  • Add in the Baileys Original Irish Cream and stir to combine
  • Cover bowl with foil or plastic wrap and transfer to the refrigerator for 3 hours
  • After 3 hours goes by, line a 13 x 9 baking sheet with parchment paper and remove chocolate truffles from refrigerator
  • Using a candy scoop or just a regular spoon, scoop out truffle mix and roll between your hands to create 1 inch round ball shapes
  • Place them on the baking pan and once done, transfer pan to the freezer for 20 minutes.
  • Once 20 minutes have gone by, set up a double boiler on your stove top to melt the chocolate coating.
  • Take a medium sized saucepan, fill it up with 2-3 inches of water and then place on top of the pan, a glass or metal bowl that is larger than the opening of your saucepan. Add the chocolate melts and cooking oil. Bring the water to a boil over medium - high heat and the steam will gently melt the chocolate in the top bowl. Just be sure to watch the steam and have a kitchen towel handy in case you need to re-position the top bowl.
  • Stir the chocolate melts continuously until all is melted then take a truffle ball, set it on top of a fork and lower it into the melted chocolate.
  • Using a spoon, spoon chocolate over the top and when it has completely been coated, remove from the bowl of chocolate and lightly tap the fork on the side of the bowl to remove any excess chocolate and then gently transfer the truffle ball back to the parchment lined baking pan.
  • Repeat until all have been coated and then return pan back to the freezer for 10 minutes.
  • Once 10 minutes go by, remove and decorate or just enjoy.
  • Store in an airtight container in the refrigerator

Nutrition

Serving: 24ea | Calories: 176.2kcal | Carbohydrates: 14.4g | Protein: 0.2g | Fat: 14.2g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Cholesterol: 15.4mg | Sodium: 3.3mg | Potassium: 7.5mg | Fiber: 1.7g | Sugar: 10.3g | Vitamin A: 180IU | Vitamin C: 0.1mg | Calcium: 5mg