Recipe 7: Baileys & Dark Chocolate Truffles

The finished product.

This recipe reminds me of my favorite type of brownie, if you took it and compacted it into a sphere. Dense, moist, and surprisingly rich, these truffles will satisfy any chocolate emergency. A hint of Baileys Irish Cream (what we had on hand in the pantry) mixes really well with the melted chocolate mixture because it has fat in it. In chemistry lab, one thing we learn early on is that “like dissolves like”, so if both things have fat, they’ll mix together better. This allows them to be perfectly combined together without any separation. The alcohol eventually evaporates off, allowing the mixture to solidify easier. Made for small Christmas gifts, these turned out quite tasty.

Recipe 7: Baileys & Dark Chocolate Truffles

Adapted from The Ghiradelli Chocolate Cookbook (2007)

Note: We scaled the original recipe up to 1.75 times the original values, which made the measurements are a little…weird. I’ve included the original recipe here to avoid things like 0.58 cups, etc. Yield is about 30 truffles.


  • 1/3 cup heavy cream
  • 6 tbsp unsalted butter
  • 2 cups 60% cacao chocolate chips (we used the Ghiradelli ones because they were on sale!), chopped
  • 3-4 tbsp Baileys Irish Cream (I’m sure you could use another type of flavoring, but the fat content of this made it way easier to combine)
  • Unsweetened cocoa powder for dusting (dutch-processed)


You want to take your cream and measure it out into a heavy-bottomed non-stick saucepan. Then, in your metal mixing bowl (metal keeps the heat better if you need to heat the mixture further above a steam bath) add the chocolate chips. Heat the cream on low until it starts to steam a little, then add the butter in small pieces and stir to melt. Bring that mixture up to a simmer and then remove from heat, pouring into the chocolate chips. The smaller you chopped the chips, the easier it will be to melt them, but keep stirring until smooth. I used my stand mixer and it worked nicely. Add your Irish cream and stir to combine. Once smooth, pour into a glass dish that will allow the mixture to be about 1 inch deep. Cover with plastic wrap and press it to the surface of the truffle mixture to keep a film from forming. Put into the fridge until solid.

Now, to assemble your truffle army. Remove your dish from the fridge and allow it to reach room temperature. (This could take a while, depending on how warm your house is). Get your teaspoon measuring spoon and if it’s on a ring with other measuring spoons, detach it if you can. You could also use a melon baller. Sift your cocoa powder into a bowl and get a cookie sheet out. Put your paper cups onto the cookie sheet (they’re the small version of cupcake cups) until you have 30.

Drag the teaspoon across the surface of your truffle mix until you have a rounded spoon. Roll the truffle in your hands to form into a ball and then drop it into the cocoa powder, using a light touch to coat the whole thing. Carefully lift it out of the cocoa powder and place it into the confection cup.

Try one just to make sure they’re good. Trust me. :)

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