Baileys Chocolate Truffle Balls (Print-Friendly Format)
Velvety chocolate truffles blended with Baileys and coated in cocoa or rich melted chocolate.
# Ingredients You’ll Need:
→ Ganache Base
01 -
120 ml coconut cream or regular cream
02 -
60 ml Baileys Irish Cream
03 -
400 g dark chocolate (70% cocoa), room temperature, chopped or in chips
→ Coating
04 -
120 g dark chocolate (70% cocoa), melted
05 -
20 g cocoa powder, for coating
# How to Make It:
01 -
In a small saucepan, gently heat coconut cream and Baileys over low heat until beginning to simmer. Remove from heat immediately.
02 -
Pour the warm cream mixture over 400 g dark chocolate in a medium bowl. Set aside for 5 minutes, then gently stir until completely melted, smooth, and glossy.
03 -
Transfer the ganache to a shallow bowl and refrigerate for 30-40 minutes, until firm enough to shape.
04 -
Using a small scoop or two teaspoons, portion small balls onto a tray lined with parchment. If the mixture is sticky, chill portions for an additional hour before rolling into smooth balls. Refrigerate again briefly to firm.
05 -
Dip some truffle balls in melted chocolate and roll others in cocoa powder to coat. Place back on the tray.
06 -
Refrigerate truffles for at least two hours or until fully set. Store covered in the refrigerator until serving.
# Extra Tips:
01 -
Work with cold hands and chilled equipment to prevent truffles from melting during shaping.