Easy Baileys Truffles Recipes
BAILEYS IRISH CREAM TRUFFLES
Make and share this Baileys Irish Cream Truffles recipe from Food.com.
Provided by Steve_G
Categories Candy
Time 30m
Yield 24 candies, 24 serving(s)
Number Of Ingredients 5
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.
EASY BAILEYS TRUFFLES
This is an easy to make and yummy truffle. You can add different flavorings to make them uniquely yours! Great for gift giving - Melt in your mouth!! My kids and I do Christmas baskets full of nothing but homemade goodies - this is one of the favorites! (My cooking time is actual time "assembling" the truffles) Servings are approx - depends on how many you give to each person and how many you eat while making them :-) I usually get about 50 from each batch.
Provided by Pvt Amys Mom
Categories Candy
Time 1h10m
Yield 50 serving(s)
Number Of Ingredients 4
Steps:
- Melt 1 Lb milk chocoate in top of double boiler over hot water (or in Microwave).
- Stir until evenly melted.
- Add the can of frosting and the Baileys or flavoring/extract.
- Blend well, mixture may start to thicken.
- Chill in refrigerator for several hours or overnight.
- Use spoon or melon baller to scoop mixture in to hand.
- For dipping chocolate, I buy white chocolate bark but you can use white chocolate chips, candy melts, or just roll them in coconut, cocoa powder, mini choc chips, sprinkles, etc.
- Melt the bark or white chocolate according to pkg instructions.
- Dip each ball in white chocolate to coat.
- We drizzle a tiny"design" of dark chocolate over the top of the truffles to make them pretty.
Nutrition Facts : Calories 125.5, Fat 6.8, SaturatedFat 3.9, Cholesterol 4.2, Sodium 28.1, Carbohydrate 15.1, Fiber 0.4, Sugar 14, Protein 1.3
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- In a medium microwave-safe bowl, combine the heavy cream, Baileys, butter and salt. Microwave on high power until the mixture comes to a boil, 70 to 80 seconds. Watch that it doesn't boil over. Add the chocolate and let sit for about 30 seconds to melt. Using a whisk, stir until the chocolate is completely melted and the mixture is glossy and smooth. Refrigerate until completely firm, about 3 hours or overnight (to speed this chilling process up, pour the mixture into a wide, shallow bowl or pie plate).
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- Line a rimmed baking sheet with foil or parchment paper and set aside. Meanwhile, add the cookies to a food processor and pulse until the mixture resembles fine crumbs. Add in the Baileys Irish Cream and mix again until mixture is moistened and holds together,
- Using a cookie dough scoop, portion out Tablespoonfuls of the mixture and roll into balls. Place on the baking sheet. Freeze for about 20 minutes or until firm. While they are freezing, melt the dark chocolate candy coating according to package directions or until melted. Dip the truffles into the dark melted chocolate, allowing excess to drip off and return to the baking sheet. Garnish with mini chocolate chips. Allow chocolate shell to set before serving.
- Liberally grease a microwave-safe coffee mug. In the coffee mug, whisk together the cocoa powder, flour, granulated sugar, baking powder and salt until combined. Add in the milk, 1 (one) Tablespoon Baileys Irish Cream, oil, and 1 (one) Tablespoon of the miniature chocolate chips. Mix together until combined.
- Cover the mug loosely with a paper towel to catch any overflow. Microwave on HIGH (100% power) for 70 seconds or until a cake tester comes out clean or with moist crumbs.
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