Prep 10 mins
Cook 0 mins
Foodfit.com Cooking time does not include refrigerating overnight.
- 453.59 g chocolate, chopped into small pieces
- 158.51 ml heavy cream
- 78.07 ml Baileys Irish Cream
- 453.59 g confectioners' sugar
- Place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot.
- Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula, begin stirring the cream and the chocolate together in the center of the bowl. Gradually incorporate the chocolate and cream from the edge of the bowl.
- Stir in the Bailey's Irish Cream. Cover and let stand overnight or refrigerate for up to 2 weeks.
- Scoop the chocolate mixture out into small round balls, about 3/4" in diameter. Roll the truffles, individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular.
- Store the truffles in the refrigerator for up to 2 weeks and toss them in confectioner's sugar just before serving.
These are great. I make them twice a year for a 95 year old Irish Priest I know and he LOVES them, so do I! They do need to be refrigerated to shape easy. THANKS<br/>'
I found this same exact recipe at the www.lifescript.com website and almost posted it! I'm not a drinker and I received a bottle of Irish Cream (not Bailey's but another brand) in an office gift exchange and am looking for recipes to use it in. Thanks so much for posting and it sounds good!
Made these for my Christmas Party using Caramel Baileys-- great rich and creamy truffle. I also had a little trouble making them into balls at first, but it really helps to put the chocolate mixture in the freezer for about 10 minutes before trying to roll. Also I kept powdering my hands in confectioners sugar before shaping them into a ball which really made it easier. Thanks for posting! : )