Baileys Chocolate Truffles



  • 40 ml Bailey's Irish Cream
  • 284 ml Double Cream
  • 100 g Milk Chocolate other Callet
  • 280 g Dark Chocolate other Callet


  1. Place the dark chocolate in a large bowl and place over a bain marie to melt.
  2. Add the cream, butter and Baileys to a saucepan and heat gently until combined. Add to the melted dark chocolate and stir well. Place in the fridge to cool for 30 minutes.
  3. Using a melon baller scoop out balls of the chocolate and set aside.
  4. Melt the milk chocolate in a small bowl over a bain marie, then using a skewer dip the balls into the chocolate to cover them. Place on some grease-proof paper to set.
  5. Allow to cool and then serve with a coffee.
Prep Time50 mins
Allergen Info
Gluten Free
Vegetarian Friendly

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