Decedent and rich homemade chocolate truffles made with creamy coffee flavoured Baileys
This time of year is pretty much the only time of year I drink creamy alcohol, it’s really more of my mums thing. But during the festive season I love to bake with Baileys, it comes in so many flavours and is so versatile it’s my number 1 choice for festive baking. These decedent homemade Baileys coffee truffles are a perfect crowd-pleaser.
This year my mum has decided that all the family are getting homemade baileys coffee truffles as an extra stocking stuffer. Sorry family but that may be my fault. But it is a great idea, they are super easy to make and people really love receiving a handmade gift, it says that you have taken the time and effort to make their gift special. Plus a lot of budget shops are stocking present boxes at the moment which makes them super economical to make as extra gifts. Just imagine rocking up the to office Christmas party with a bag full of these, your co-workers will love you all year!
My recommendation would be to batch make these baileys coffee truffles. Melt a huge bowl of the core ingredients down and then separate into smaller bowls to add the flavour. The only limit is your imagination, Baileys do so many flavours you could tailor your truffles to everyone’s tastes. And of course you don’t need to use Baileys, M&S have some wonderful cream liquor options and you can ditch the alcohol all together if you want, orange essence would be a great option or brew some strong coffee to add to the truffles. The sky is your limit, so get creative and get cooking!
Ingredients – for the truffles
- 200g dark chocolate, chopped
- 100g unsalted butter
- 100ml double cream
- 75ml Baileys coffee cream, or any flavour of your choosing
Ingredients – for the coating
- 200g dark chocolate – chopped
- 200g coco powder
- In a large microwave proof bowl, add the chocolate, butter and cream. Melt on high in 30 second blasts, checking after each to ensure nothing is burning. This should take between 1min 30 to 2 min.
- When everything has melted remove from the microwave and add the Baileys.
- Using an electric mixer, whisk everything together on high for a few minutes until the mixture has combined.
- Transfer the bowl to the fridge to cool for at least 2 hours until the mixture has set enough to spoon out and roll into balls.
- Spoon out a teaspoon of mixture and roll into a ball using the palms of your hands, place onto a plate. Repeat until all the mixture has been used.
- (optional) Place the plate of truffles into the freezer for an hour, I find that this stops the truffles from melting as soon as they are dipped into warm melted chocolate.
- Once the truffles are out of the freezer, melt the remaining 200g of chocolate as before.
- Dip each truffle into the chocolate and leave to cool on a sheet of baking paper, if the truffles are cold the chocolate should solidify quickly. You can then roll each truffle in the coco powder ensuring they are coated really well.
- Either serve now or store in a cool place away from direct sunlight in a sealed container.
- I like to pop mine straight into the gift boxes and leave until ready to gift.
And there you have it, my baileys coffee truffles! If you decide to give this recipe a go let me know how it turns out by tagging @whatseatingmanchester in your social media post! For more festive baking head to my blog.