Devilishly wicked Baileys truffles
Prep time
Total time
Recipe type: Dessert
Serves: 45
  • 300ml double cream
  • 300g 70% dark chocolate
  • 50g butter
  • 6 tbsp Baileys Irish Cream
  • 2 tubes chocolate strands
  1. Break the chocolate up into a heatproof bowl.
  2. Melt the cream and butter slowly over a medium heat until the butter is melted and the cream starts simmering.
  3. Add the cream and butter mixture to the chocolate and stir until melted and glossy.
  4. Pour the Baileys Irish cream into the mixture and stir well.
  5. Put the bowl into the fridge for at least two hours.
  6. Pour half a tube of chocolate strands at a time into a bowl, top up as needed.
  7. Use a spoon and your hands to roll the mixture into balls and coat with the chocolate strands.
  8. Chill the truffles again until ready to serve.
  9. Store in the fridge.
The entire recipe contains approximately 1.8 units of alcohol so don't go eating all 45 truffles at once and then drive.

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.
Recipe by Cherished By Me at