Posted December 21, 2011 by Sam in Recipes

Baileys Truffles

trufflesI was recently given a truffle recipe by the lovely lady running a marzipan shaping day I attended. She had made a batch for us to eat and gave out the recipe. The thing that I liked (apart from the taste of course) was that they do not contain fresh cream, when they have cream in them they have to be kept in the fridge. This is fine most of the time but can be a problem when giving them as a gift.

Easy peasy to make and you can make them with the kids, just swap the alcohol for something else (maybe a few drops of vanilla essence). I used Baileys in mine but of course you can use whatever you have or fancy.


100g dark chocolate

100g butter

100g ground almonds

100g caster sugar

4 tsp Baileys (or your choice)

Decorations or dustings of your choice ie: vermicelli, cocoa, icing sugar, coconut.

Makes 30 large truffles.

In a saucepan gently melt the chocolate & butter together. Remove from the heat and stir in the rest of the ingredients until well mixed.

Place in a bowl allow to cool then cover and put into the fridge until firm.

When you’re ready to make the truffles take teaspoons of the mix and quickly roll into a ball and cover in your choice of topping then place in a petit four case or loose on a plate. I like to pop these back in the fridge to firm up again after shaping. Then they’re ready to give as a gift or eat! Because they have no cream in them they do not need to be kept in the fridge all the time, store in a cool place. Keep for up to a week.

Baileys truffles1Blinged up real nice with gold lustre & red glitter!

bailey truffles