These Baileys truffles are rich, creamy, and packed with chocolate, with just the right amount of Irish cream to make them feel extra special. They’re the perfect bite-sized treat for holidays and parties.
Ingredients:
- 2 cups semi-sweet or dark chocolate chips, divided
- ½ cup Baileys Irish Cream
- 1 tablespoon chocolate sprinkles (jimmies), for topping
Prep Time: 20 minutes
Chill Time: 30 minutes
Servings: 24–30 truffles
Instructions:
In a microwave-safe bowl, combine 1 cup of chocolate chips with the Baileys Irish Cream. Microwave for 1 minute, then stir well.
If needed, microwave for an additional 30 seconds and stir until the mixture is fully melted and smooth.
Place the bowl in the freezer and chill for about 30 minutes, or until the ganache is firm enough to scoop.
Line a tray or your work surface with parchment paper.
Melt the remaining 1 cup of chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth. Let it cool slightly before dipping.
Remove the chilled ganache from the freezer and scoop into 1-inch balls (about 1 teaspoon each).
Working quickly, use a spoon to dip each ball into the melted chocolate. Gently tap off the excess chocolate on the side of the bowl.
Place each dipped truffle onto the parchment paper and immediately top with chocolate sprinkles before the coating hardens.
Repeat until all truffles are coated and decorated. Allow to set completely before serving or storing.
Baileys Irish Cream Chocolate Truffles
Ingredients
- 2 cups semi-sweet or dark chocolate chips divided
- ½ cup Baileys Irish Cream
- 1 tablespoon chocolate sprinkles jimmies, for topping
Instructions
- In a microwave-safe bowl, combine 1 cup of chocolate chips with the Baileys Irish Cream. Microwave for 1 minute, then stir well.
- If needed, microwave for an additional 30 seconds and stir until the mixture is fully melted and smooth.
- Place the bowl in the freezer and chill for about 30 minutes, or until the ganache is firm enough to scoop.
- Line a tray or your work surface with parchment paper.
- Melt the remaining 1 cup of chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth. Let it cool slightly before dipping.
- Remove the chilled ganache from the freezer and scoop into 1-inch balls (about 1 teaspoon each).
- Working quickly, use a spoon to dip each ball into the melted chocolate. Gently tap off the excess chocolate on the side of the bowl.
- Place each dipped truffle onto the parchment paper and immediately top with chocolate sprinkles before the coating hardens.
- Repeat until all truffles are coated and decorated. Allow to set completely before serving or storing.
