Bailey's Irish Cream Chocolate Truffles

Lindt dark choc

One of my favourite dark chocolates is the Lindt 70 percent. Sure, it is an acquired taste. These ones hardly have any sweet aftertaste, which is totally fine by me since I rather taste the chocolate more than anything else. So i had to use these when I made some truffles.

Melting Dark Chocolate

Since I was going to bring the truffles to the party, I decided to mix the dark chocolate with my favourite Carrefour baking chocolate which had about 52 percent cocoa content. This was to ensure that my truffles won’t be too bitter.

Melted Chocolate

Truffles are easy but messy to make. You’ll understand when you try it yourself. Nonetheless, I persevered and with the assistance of dear JF again, I had some very beautiful truffles!

Baileys Truffles

And yes they were a hit at the party. Yum yum. I like them alot myself. But I couldn’t taste much of the Bailey’s though. I might advise adding more to the mixture but I’m not sure if it’ll affect the texture. Who knows? I know I have to make these again, with more Baileys!

Bailey’s Irish Cream Chocolate Truffles

1/4 cup Bailey’s Irish Cream
12 oz semisweet chocolate chips
1/4 cup heavy cream
1 Tbsp butter
2 egg yolks

Melt chocolate over very low heat. Stir in Bailey’s and cream.

Beat egg yolks, stir a small amount of chocolate mixture into eggs, then slowly add the eggs to the chocolate mixture. Mixture will thicken. Add butter.

Refrigerate overnight, or several hours.

Using two large spoons or a small ice cream scoop, form small balls

Roll in powdered sugar, then cocoa. The brand of cocoa with chocolate bits works nicely.

Posted on 5th Jan 2006 in Uncategorized


There Are 10 Comments


Angie commented on January 5, 2006 at 6:48 am

Your truffles look great! Just wanted to let you know that I enjoy visiting your blog 🙂


*~*~Tones-Of-Pink~*~* commented on January 6, 2006 at 2:41 am

hi there!
do u mean u dun need to bake the truffles at all??


Lazyg3r commented on January 6, 2006 at 6:06 am

For heavy cream, which brand you using? Can I use whipping cream instead? If can, dairy or non-dairy?


Lazyg3r commented on January 6, 2006 at 6:10 am

I found the answer in your tiramisu post. Thanks, anyway.


spots commented on January 6, 2006 at 6:23 am

Hi, I tried making truffles for christmas… they WERE messy, esp in this hot tropical weather! Yikes! Ended up making truffle tarts… much cleaner! 🙂


the baker commented on January 6, 2006 at 4:54 pm

angie: thanks! 🙂 you should make these truffles ya

tones of pink: nope, you don’t bake truffles, you refrigerate them

lazyg3r: Bulla, as you would have read by now. 🙂

spots: ahaha YES, it was a messy affair!!! my hands looked like they were covered in mud. but heh i wanted some truffles so i persevered and quickly popped them back into the fridge


*~*~Tones-Of-Pink~*~* commented on January 8, 2006 at 3:43 pm

great!! millions of thanks! im gonna try it!!


Anonymous commented on February 12, 2006 at 6:35 am

hi, i dont have baileys.. any other substitution for that?

where did you get this recipe from?



Anonymous commented on February 12, 2006 at 6:45 am

how much lindt chocolate and the baking chocolate did you use?


salvador commented on July 28, 2014 at 12:54 pm



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