I was Twittering when Scott (Real Epicurean) wrote that he made his wife her favorite Baileys Chocolate Truffles. Baileys? Chocolate? I instantly clicked over and bookmarked the recipe. There are two recipes posted here: the original I found on the Real Epicurean and my adapted version.
I made these with what I had in my house, so I had to tweak and also decided to cover mine in chopped toasted pistachios. I admit, I shy away from truffles made with cream. They never turn out correctly. Determined, I set out on my adventure and the lil’ balls of drunken balls of goodness were a success!
I attribute my success to (a) Scott’s directions and (b) I kept the chocolate mixture in the refrigerator overnight to ensure it was firm enough.  These are keepers! Let us know if you try them.Â
Baileys Chocolate Truffles (A recipe from Scott at the Real Epicurean)
- 175ml Double Cream
- 100ml Baileys
- 125g Dark chocolate (70% cocoa solids or above - higher percentage will give a stronger and more adult taste to the truffles)
- Cocoa or icing sugar for coating
30+ Cake cases (as picture) - optional
Chop up the chocolate and place in a large bowl. Heat the Baileys / Double cream mixture over a low heat just until it starts to bubble. Immediately remove from heat and pour over the chocolate, then stir until smooth. Place bowl in fridge for a few hours. Remove from fridge and form rough ball shapes with your hands; work fast as it melts quickly. Dip each ball into your chosen coating (icing sugar, cocoa, even melted chocolate) and place into small cake cases (recommended) or onto grease proof paper. These are then best placed back in the fridge to re-harden, removed shortly before they are required - for example at the end of a meal to be served as petit fours.
Caramel Baileys Chocolate Truffles (adapted from a recipe from Scott at the Real Epicurean)
- ¾ cup Heavy Cream
- 4 oz. Baileys (3 oz. Caramel, 1 oz. Baileys)
- 1 ½ oz Dark chocolate (70% cocoa solids or above)
- 8 oz. bittersweet chocolate (62% cocoa solids)
- Cocoa, icing sugar (confectioners), pistachios for coating
- 30+ Cake cases (as picture) - optional
Chop up the chocolate and place in a large bowl. Heat the heavy cream over a low heat just until it starts to bubble. Immediately remove from heat and pour over the chocolate, then stir until smooth. Add Baileys and stir until smooth. Place bowl in fridge for a few hours - overnight. Remove from fridge and form rough ball shapes with your hands; work fast as it melts quickly. Dip each ball into your chosen coating and place into small cake cases (recommended) or onto grease proof paper. These are then best placed back in the fridge to re-harden, removed shortly before they are required.