Bailey’s Truffles


1/2 cup whipping cream
1/4 cup butter
3 tbsp granulated sugar
8 oz semisweet chocolate, chopped (8 squares)
1/4 cup Bailey’s Irish Cream

How to prepare

Combine cream, butter and sugar in a med saucepan. Bring to a boil over med heat. Remove from head. Add chocolate, stirring until completely melted. (Don’t put it on the heat or the chocolate will seize or scorch). Stir in Bailey’s. Chill mixture until firm, about 4 hours or overnight. Shape into balls (a melon baller works well, but does a tsp and your fingers… just dust them with cocoa if they get too sticky) and roll in desired coatings to cover thoroughly. Chill. Store in airtight container in the refrigerator. Makes about 5 dozen truffles.

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