Description
Indulge in rich, creamy Baileys Chocolate Truffles made with smooth dark chocolate ganache infused with Irish cream and coated in colorful sprinkles. These elegant, bite-sized treats are perfect for parties, gifts, or any special occasion, chilling to a luscious firmness and bursting with decadent flavor.
Ingredients
Scale
Chocolate Ganache
- 12 ounces dark chocolate chips (or a good quality chocolate bar such as Schaffen Barger or Ghiradelli)
- ⅔ cup heavy cream
- ⅓ cup Baileys Irish Cream (such as Baileys or Carolans)
- 2 tablespoons butter
Coating
- 3 ounces green sprinkles
- 3 ounces shimmering gold sprinkles
- 3 ounces white sprinkles
Instructions
- Prepare the Chocolate: Place the chocolate chips or finely chopped chocolate into a medium-sized heat-proof bowl. If using larger chocolate chips, chop them into smaller pieces to ensure even melting.
- Add Butter: Cut the softened butter into small pieces and add it to the chocolate bowl.
- Heat the Cream: Pour the heavy cream into a saucepan and heat over medium heat until just boiling. Alternatively, heat the cream carefully in the microwave, ensuring it does not boil over.
- Make Ganache: Remove the saucepan from heat and pour the hot cream over the chocolate and butter. Let it sit for one minute to begin melting, then stir or whisk until smooth and glossy. If the mixture has unmelted chunks, microwave in 15-second intervals, stirring until smooth.
- Add Baileys Irish Cream: Stir in the Baileys Irish Cream thoroughly. The ganache will begin to thicken at this point.
- Chill Ganache: Pour the ganache into a flat shallow dish, such as an 8×8 inch baking pan, and spread it smoothly. Refrigerate for at least 2 hours, or overnight, until firm.
- Prepare Sprinkles: Place the green, gold, and white sprinkles into separate shallow bowls large enough to roll the truffles in.
- Scoop Ganache: Line a cookie sheet with parchment paper. Using a small scoop (about 1/2 tablespoon or 1-inch), scoop portions of the ganache onto the parchment paper.
- Shape Truffles: Roll each scoop between the palms of your hands to form smooth balls.
- Coat Truffles: Roll each ball in the sprinkles of your choice until fully coated. Place the coated truffles back on the parchment-lined cookie sheet.
- Chill and Store: Refrigerate the truffles until ready to serve. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Use high-quality dark chocolate for the best flavor and texture.
- If ganache is too soft to roll, chill longer until firm enough to handle.
- You can substitute Baileys Irish Cream with other flavored liqueurs if desired.
- To speed up melting, finely chop chocolate and cream mixture carefully.
- Keep the truffles refrigerated to maintain shape and freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Irish
Keywords: Baileys, Chocolate Truffles, Irish Cream, Ganache, Homemade Truffles, Holiday Dessert, Party Treats
