Easy Bailey’s Fudge Truffles
These Bailey’s fudge truffles are so easy to make and they pack a huge punch of flavor!
Easy Bailey’s Fudge Truffles
You can whip up a batch of these Bailey’s fudge truffles in little to no time at all. Indulge in them yourself or give them as a gift to a loved one. Either way, they are sure to please.
I know there are some out there that do not use any type of alcohol-based products due to health, religious, or other reasons. So I thought I would include that these can be made without the Bailey’s. Simply replace it with Irish cream coffee creamer.
Because they are made with heavy cream, they do need to be stored in the fridge if you have leftovers.
If you like this recipe, here are a few others to try.
- Cheesecake Champagne Truffles
- Easy Healthy Chocolate Fudge Truffles Recipe
- Oreo Cheesecake Bites/Truffles
- S’more Cupcake Recipe
Ingredients Needed:
- Heavy Whipping Cream
- Bittersweet Chocolate Chips
- Butter
- Bailey’s Irish cream
- Hershey Cocoa Powder or Hot Chocolate Mix
How To Make This Fudgy Treat:
Use a double boiler or small pot to simmer the heavy whipping cream. Just be sure to get the cream hot but watch it so that it does not scorch.
Place the chocolate chips in a heat-safe bowl.
When the whipping cream has simmered, pour it over the chocolate chips.
Let it sit for 2 about minutes before whisking. Then whisk them together until fully combined.
Using a rubber spatula or whisk stir the butter and Irish cream into the mixture. Make sure it is all fully mixed.
Allow to cool to room temp. Then cover and place into the fridge for 2 hours.
Using a melon baller, small ice cream scoop, or spoon, scoop out some of the mixture and roll it in your hands to form a ball.
Place the ball onto a cookie sheet. I like to line mine with a silicone mat to make it easier to get back off.
Repeat the ball making step until you have used all of the mixture. Try to make all the balls about the same size.
Add cocoa powder into a medium bowl.
Roll each ball into the powder to coat the ball.
Place ball back onto the cookie sheet. Repeat the coating with the rest of the balls until they are all coated.
Serve right away or store in the fridge.
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