Funnily enough I’ve not had Baileys for ages, and then I was given a glass when I was on the per-inaugural Anthem of the Seas cruise the other week, it was delicious and there is something decadent about this creamy drink which has been around since 1974. A unique blend of Irish Whiskey, fresh diary cream, vanilla and chocolate essences Baileys was created specifically for women, with the belief that they deserved better than the traditional offering of beer or whiskey.
I had a lovely recipe I was going to make using Baileys Irish cream however half my kitchen is here and the other half at our new home which we move into this week. Cooking is somewhat interesting, and baking is a no go. Something I am not looking forward to is getting used to yet another oven in the new place either.
Moving means lots of kind people have been helping me with various jobs so what better way to say thank you than with devilishly wicked Baileys truffles made with fresh cream and lashings of Baileys Irish Cream.
Oh, and son number two turns eighteen tomorrow so we’ve been celebrating with the help of these truffles which are also gluten free!
For more ideas and baking inspiration with Baileys try Baileys’ Sweet Treats.
Devilishly Wicked baileys Truffles Recipe…
- 300ml double cream
- 300g 70% dark chocolate
- 50g butter
- 6 tbsp Baileys Irish Cream
- 2 tubes chocolate strands
- Break the chocolate up into a heatproof bowl.
- Melt the cream and butter slowly over a medium heat until the butter is melted and the cream starts simmering.
- Add the cream and butter mixture to the chocolate and stir until melted and glossy.
- Pour the Baileys Irish cream into the mixture and stir well.
- Put the bowl into the fridge for at least two hours.
- Pour half a tube of chocolate strands at a time into a bowl, top up as needed.
- Use a spoon and your hands to roll the mixture into balls and coat with the chocolate strands.
- Chill the truffles again until ready to serve.
- Store in the fridge.
These are also absolutely delicious coated in dessicated coconut which I used for a few of the truffles as I managed to use all of the chocolate strands up.