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Erin Rosar
November 12, 2014 | Tasty Recipes | Erin Rosar

Irish Cream Chocolate Truffles


Make it in: 40 minutes
Preparation Time:
2 hours

Chilling Time: 30 minutes


For the Truffles

  • 100 ml Irish Cream
  • 270 g dark chocolate, at least 60% cocoa
  • 2/3 cup / 150 g unsalted butter, cubed
  • 2/3 cup double cream

For Finishing

  • 250g dark chocolate, at least 60% cocoa
  • 250g cocoa powder


  1. Half fill a saucepan with water and bring to a simmer. Next rest a heatproof bowl on top, taking care to ensure the base of the bowl doesn't touch the water.
  2. Pop the chocolate and butter in the bowl and melt at a slow pace. Don't stir as this can cause lumps.
  3. When the chocolate and butter are completely melted, take the saucepan off the heat and carefully remove the bowl. Whisk the double cream and Baileys into the chocolate mixture.
  4. Pop your mixture in the fridge for 2 hours or until it has set. Next scoop out truffle-sized balls using a melon-baller, or a teaspoon. Place the truffles on a plate and leave to chill in the fridge for another 30 minutes.
  5. When ready to serve, melt the remaining 250g of dark chocolate as before. Then dip each truffle into the melted chocolate and roll in cocoa powder so they get a lovely, cocoa dusting.

Serving Tips

Coffee and chocolate is a great combination so you can always try Irish Cream with hint of Coffee Flavour in this recipe. Feeling adventurous? Add a bit of crunch by rolling your truffles in chopped hazelnuts instead of cocoa powder.

Recipe from Baileys Irish Cream Website.

Makes about 25 truffles


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