3-Ingredient Baileys Chocolate Truffles

Name: 3-Ingredient Baileys Chocolate Truffles
Prep time: 20 min
Yield: 20

3 ingredient baileys chocolate truffles irish cream adult dessert elegant no-bake

Desserts

These luxurious chocolate truffles are infused with creamy Baileys Irish Cream and rolled in cocoa powder for an indulgent adult treat that melts in your mouth.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 0

Ingredients

300g10 oz dark chocolate (70% cocoa), finely chopped
90ml6 tbsp Baileys Irish Cream liqueur
60g1/2 cup unsweetened cocoa powder for rolling

Instructions

Place 300g10 oz dark chocolate (70% cocoa) in a heatproof bowl. Heat 90ml6 tbsp Baileys Irish Cream liqueur in a small saucepan until just beginning to simmer.
Pour the hot Baileys over the chopped chocolate and let sit for 2 minutes to soften.
Stir gently from the center outward until the mixture is smooth and glossy. If chocolate isn't fully melted, place bowl over a pan of barely simmering water and stir until smooth.
Cover and refrigerate ganache for 2-3 hours until firm enough to shape.
Place 60g1/2 cup unsweetened cocoa powder for rolling in a shallow dish. Using a teaspoon or melon baller, scoop ganache into small portions.
Working quickly with cool hands, roll each portion into a ball. Don't worry about perfect shapes - rustic is charming.
Roll each truffle in cocoa powder until well coated.
Place finished truffles on a parchment-lined tray and refrigerate until ready to serve.
Store in refrigerator for up to 2 weeks. Let sit at room temperature for 5 minutes before serving for best texture.

Ingredients

id: dark_chocolate metric: 300g imperial: 10 oz name: dark chocolate (70% cocoa), finely chopped
id: baileys_irish_cream metric: 90ml imperial: 6 tbsp name: Baileys Irish Cream liqueur
id: cocoa_powder metric: 60g imperial: 1/2 cup name: unsweetened cocoa powder for rolling

Instructions

Place {dark_chocolate} in a heatproof bowl. Heat {baileys_irish_cream} in a small saucepan until just beginning to simmer.
Pour the hot Baileys over the chopped chocolate and let sit for 2 minutes to soften.
Stir gently from the center outward until the mixture is smooth and glossy. If chocolate isn't fully melted, place bowl over a pan of barely simmering water and stir until smooth.
Cover and refrigerate ganache for 2-3 hours until firm enough to shape.
Place {cocoa_powder} in a shallow dish. Using a teaspoon or melon baller, scoop ganache into small portions.
Working quickly with cool hands, roll each portion into a ball. Don't worry about perfect shapes - rustic is charming.
Roll each truffle in cocoa powder until well coated.
Place finished truffles on a parchment-lined tray and refrigerate until ready to serve.
Store in refrigerator for up to 2 weeks. Let sit at room temperature for 5 minutes before serving for best texture.

Tips

Chocolate Quality: Use good quality dark chocolate with 70% cocoa for the best flavor and texture balance.

Temperature Control: Don't let the Baileys boil - just heat until steaming to prevent curdling.

Ganache Consistency: The mixture should be firm enough to hold its shape but not so hard it cracks when rolled.

Rolling Technique: Keep hands cool and work quickly. If ganache becomes too soft, return to refrigerator for 15 minutes.

Coating Options: Try rolling in chopped nuts, coconut flakes, or powdered sugar for variety.

Gift Presentation: Package in small paper cups or decorative boxes for elegant homemade gifts.

Alcohol Substitute: For non-alcoholic version, substitute with heavy cream plus 5ml (1 tsp) vanilla extract.