Baileys Irish Cream Balls Recipes

BAILEYS® BALLS

Steps:

• Place chocolate chips and butter in a saucepan over medium-low heat; stir until melted and smooth, about 5 minutes. Remove from heat to cool slightly.
• Whisk vanilla wafer crumbs, confectioner's sugar, pecans, cocoa powder, and almonds together in a large bowl; stir in Irish cream liqueur, sour cream, and chocolate mixture to form a soft dough. Cover mixture with plastic wrap and refrigerate overnight.
• Form mixture into balls using a tablespoon-size cookie scoop; place on a baking sheet. Place baking sheet in the freezer until firm, about 30 minutes.
• Melt dark chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a toothpick, dip each ball into melted chocolate to coat; place on waxed paper until chocolate is firm, about 10 minutes.
• Place balls in candy cups; store in an airtight container in the refrigerator for up to 6 weeks.

KAHLUA • MUDSLIDE • BAILEY'S NO BAKE COOKIE BALLS

Steps:

• 1. whisk together the Vanilla wafer crumbs,and powdered sugar. (At this point if you are making 2 different flavored balls. Divide the ingredients in half in to 2 bowls) (If making one flavored ball recipe skip dividing cookie sugar mixture)
• 2. Add liquor.Don't forget to cut Liquor in half if divided in 2 bowls. 2 ball recipes 1/2 cup liquor each bowl!! Choose liquor and mix in really really well with your hands. 1/2 cup Kahlua mixed with 1/2 cup of Baileys Irish cream,For mudslide balls. (1 cup Baileys Irish cream) or ( 1 cup Kahlua) Choose liquor and mix in really really well with your hands.
• 3. Add the corn syrup last. Mix well with your hands.Refrigerate for a couple hours,or put in the freezer for an hour. You want the dough to be stiff enough to make balls with.
• 4. make small balls about 1- 1 1/2 inches wide. Line up on wax paper lined pan.
• 5. melt the chocolate chips in a double boiler with 1 tsp of shortening.stir until melted. Dip balls in chocolate. I use a dinner teaspoon to coat them. (if you are going to roll them in nuts. Do so at this time,and put on waxed paper)or sprinkle with colored candies etc. while chocolate is still liquid on the balls.If not then Let some chocolate drip of before putting on a wax paper lined sheet pan.
• 6. put in fridge for a bit until chocolate sets up.There you have it. All done. store on loose covered container. I usually keep mine in the fridge and take out before serving.
• 7. To make the balls look like mine. I put colored white chocolate candy melts in a food processor to grind up for sprinkling on balls. Red and green for Christmas. Easter or other holidays use different colors like pastels. etc.

NO BAKE BAILEYS IRISH CREAM COOKIE BALLS RECIPE - (4/5)

Steps:

• Combine vanilla wafer crumbs and powdered sugar in a large bowl. Add corn syrup, Baileys Irish Cream and mix well. Make balls of about 2 heaping tablespoons each of the vanilla wafer mixture. Shape balls and set aside. Melt candy melts in a bowl in the microwave using short time increments of about 15-45 seconds (more explanation on how I do that above). Dip each ball into the chocolate and set on a piece of parchment paper to dry.

BAILEYS IRISH CREAM TRUFFLES

Steps:

• Melt chocolate, Baileys and heavy cream together over very low heat.
• Whisk in yolks, one at a time; mixture will thicken.
• Whisk in butter.
• Refrigerate overnight, or until firm.
• With spoon make small balls.
• Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.

BAILEY'S IRISH CREAM BALLS

Steps:

• Combine all ingredients in a bowl and mix with a wooden spoon until well blended. Allow to stand for 5 minutes.
• Shape mixture into 1-inch balls.
• Roll balls in powdered sugar.
• Allow to dry on wire rack for one hour.
• Roll in powdered sugar again, if desired.
• Store in airtight container between layers of waxed paper.

BAILEY'S CHOCOLATE TRUFFLES

Steps:

• Using a food processor, grind up the pecans into coarse sand like texture
• Using a large mixing bowl, whisk together the 1 C of pecans and 1 ½ C of chocolate graham cracker crumbs
• Using a medium microwave safe bowl, melt the chocolate on increments of 45 seconds or until melted and smooth
• Whisk in the powdered sugar, sweetened condensed milk and Irish Cream until combined
• Gradually stir in the pecan/graham cracker mixture until combined and
• Cover with foil and place into the fridge for an hour
• Using a tablespoon, spoon some mixture out and into the palm of your hand and roll into a ball
• Place the ball onto a cookie sheet lined with parchment paper
• Repeat steps until all mixture has been rolled into a ball
• Place remaining coarse pecans into a bowl
• One by One, roll each ball into the pecans
• Place into fridge until ready to enjoy!