White chocolate Baileys Truffles

Made from just 3 ingredients these white chocolate Baileys truffles (Irish Cream liqueur), are rich, creamy and totally delicious.

Make them as an indulgent treat or for a gift to someone special.

These truffles are surprisingly easy to make. The centres are made by combining Irish cream liqueur (Baileys)and milk chocolate. Which are then hand-rolled in creamy white chocolate.

Ingredients

• Baileys Irish Cream - or other Irish cream liqueur
• Milk Chocolate
• White chocolate

If you are going to the trouble of making your own handmade chocolate then you want to use good quality chocolate for the best results.

My favourite brands of chocolate for making homemade chocolates are Callebaut which I buy (often in bulk) on line or menier chocolate which you can get in larger supermarkets.

Both these brands of chocolates work well when making homemade chocolates and have a really good flavour. I find regular dessert chocolate bars such as Cadbury's or Galaxy tend to be more difficult to temper.

Tempering Chocolate

For a perfect finish, these coffee truffles are coated in tempered white chocolate. Tempering chocolate is the process of heating and cooling chocolate so that it sets to a crisp shiny finish.

It gives chocolate that characteristic snap as you bite into it. Untempered chocolate has no "bite" and may develop a bloom (spotty dull white colour) which spoils the appearance.

The easiest way to temper chocolate is by following a process called "seeding." Melt about two-thirds of the chocolate slowly over a low heat. Once it is melted, add the remaining chocolate and stir until it melts.

If you are new to tempering chocolate, to ensure sucess first time, I recommend that you read my How to temper chocolate masterclass before starting to make these truffles.

Handrolled truffles

I love making truffles, especially after I learnt the hand rolling method of coating. Its a little bit messy (actually it can get quite a lot messy especially when you are new to this method) but is so quick and easy.

To hand roll truffles you literally dip your fingers into melted chocolate, pick up the truffles and roll them on your fingertips to coat them with the chocolate.

Two coats and your truffles are complete and if you have well tempered chocolate then the coating of the first truffles will have set as soon as you are ready to begin the second coat.

You will waste less chocolate if you can complete this task in one go but if your hands become too chocolaty, stop and wash your hands and make sure you dry your hands completely before continuing.

Dipping Truffles in Chocolate

If you really don't like getting your hands dirty you could use a dipping fork to dip the truffles into the melted chocolate. This is a bit slower though and it is a little trickier to get that nice ruffled finish.

You will need to dip the truffles twice to get a good coating of chocolate on the filling.

I also find that dipping the darker chocolate filling into white chocolate can make it a little discoloured.

How to make white chocolate Baileys truffles step by step

Step 1 Chop the milk chocolate into small pieces and place in a large bowl.

Step 2 Heat the Baileys Irish cream then pour into the bowl of chopped chocolate.

Step 3 Stir the chocolate into the hot Baileys until it melts to form a smooth ganache.

Step 4 Pour into a lined tin and spread level. Chill for two hours until set.

Step 5 Cut the ganache into equal sized pieces and roll into balls.

Step 6 Place on a tray lined with baking parchment.

Step 7 Melt about ¾ of the white chocolate over a bowl of hot water.

Step 8 Remove from the heat and stir in the remaining white chocolate.

Step 9 Dip your fingers into the white chocolate pick up a truffle and roll to coat in the chocolate.

Step 10 Place on a sheet of baking parchment. Once all are coated repeat with a 2nd layer of chcolate.

Homemade chocolates, the perfect gift

Homemade chocolates are the perfect gift, when you give these you are not only giving indulgent delicious chocolates you are also giving your time and love which makes them all the more special. Present in gift boxes or bags.

Can chocolate truffles be made in advance?

The truffles can be served immediately or stored in a cool dry place for a up to a week. If storing in the refrigerator seal in an airtight container. They are best eaten at room temperature.

📖 Recipe

White chocolate Baileys truffles

Hand rolled creamy rich and indulgent chcolate truffles with a luxurious Irish cream liqueur filling

Course confectionary

Cuisine British

Keyword candy, Edible Gift

Prep Time 1 hour hr

Cook Time 0 minutes mins

Chill about 3 hours hrs

Servings 64

Author Jacqueline Bellefontaine

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Equipment

• heatproof bowl
• baking parchment
• 18cm (7in) square cake tin
• baking sheets or trays

Ingredients

• 375 g (13oz) milk chocolate , roughly chopped
• 150 ml (¼pt) Baileys Irish Cream liqueur
• 300 g (10½oz)white chocolate , roughly chopped

Instructions

• Line a 18cm (7in) square cake tin with baking parchment. Place 375g (13oz) roughly chopped milk chcolate in a large bowl.
• Gently heat 150ml (¼pt) Baileys Irish cream in a small saucepan until it bubbles around the edge of the pan. Remove from the heat and pour immediately into the centre of the chopped chocolate. Stir starting in the centre and gradually incorporating all the chocolate to form a smooth ganache.
• If necessary stand the bowl over a pan of hot water and continue to beat until fully combined. Once the smooth ganache is formed pour into the prepared tin and all to set for about 2 hours.
• Once set cut into about 64 pieces and roll each piece into.a ball. Place on a baking sheet lined with parchment and chill again for 1 hour.

Temper the chocolate

• Meanwhile, place about 225g (8oz) roughly chopped white chocolate in a heat proof bowl over a pan of gently simmering water making sure the base of the bowl does not touch the water. Melt the chocolate while stirring constantly. Leave over the pan of hot water until you are ready to roll the chocolates.
• Remove the bowl from the pan and wipe the bottom of the bowl dry. Add the remaining 75g (3oz) of chopped white chocolate to the bowl stir until all the chocolate has melted, cooled and thickened a little.

Hand roll the truffles

• Dip the fingertips of both hands into tempered chocolate and pick up a truffle. Roll the truffle in a circular movement between your fingertips until coated in the chocolate. Place on a clean sheet of baking parchment.
• Once all the truffles have been dipped, repeat the rolling again to add a second, slightly thicker, layer of chocolate. Return to the baking parchment and allow to set.

Notes

Cook's Tip

It is essential that the chocolate does not come into contact with any moisture. Wiping the bowl after removing from the pan of hot water, helps prevent this.

When rolling the truffles in the white chcocolate try keep the melted chocolate just on your finger tips and not all over your hands. 

If the tempered chocolate cools and thickens to much before you have finished rolling the chocolate, return it to the pan of hot water for a few seconds.

Store

The truffles can be served immediately or stored in a cool dry place for a up to a week. They are best eaten at room temperature.

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