Tis the season for giving. Giving delicious homemade truffles. Delicious homemade truffles flavored with sweet, creamy Baileys…

Dark-Chocolate-Baileys-TrufflesLast week I went to a Creative Department “Dirty Elephant” lunch with some of my favorite cronies from my last agency gig. I always feel special when they invite me to these lunches because: A. Being an Account Manager, technically I was never even in the Creative Department, and 2. I haven’t worked at that agency for almost two years, yet they still include me in this special holiday tradition.

My theory is that they either know I’m going to bring a rad gift, or they know I’m going to be packing some sort of treat. Either way, they invite me so that means I’m probably pretty cool. Right?


This year I not only brought a sweet gift (a copy of “50 Shades of Chicken“), but I busted out a batch of these homemade dark chocolate truffles with Baileys. Both were definitely a hit. Even with the valet, who got three of the truffles for a tip because I realized after I paid my check that my kids stole what little cash I had in my wallet to play “grocery store” earlier that day. Yes, I was maybe just a wee bit embarrassed.


Truffles are something most people assume to be complicated to make from scratch. Those people couldn’t be more wrong. Three simple ingredients, and very clean hands. That’s all she wrote.

Dark Chocolate Baileys Truffles
(makes 24)
8 oz best quality dark chocolate (The highest cacao percentage you can get your grubby little paws on. Finely chopped.)
1/2 cup heavy cream
1/4 cup Baileys Irish Cream
Cocoa powder, chocolate sprinkles or colored sugar (for coating)

Place the chocolate in a glass bowl, set aside. In a small saucepan, bring the heavy cream and Baileys just to a boil over medium heat, then pour it over the chocolate. Let the chocolate sit for a few minutes, then whisk until smooth and completely melted. Chill the melted chocolate (uncovered) for 1 – 2 hours, or until somewhat firm.

Line a sheet pan with parchment or wax paper. Spoon mounds of the chilled chocolate on to the prepared pan (Around 1 heaping tbsp each. You want the finished truffles to be two-small-bite-sized.) Return the chocolate to the fridge for around 15 minutes. Using your super clean hands, roll the chocolate mounds into smooth balls. Pour your desired coatings into small bowls, roll the chocolate balls in the coatings, gently pressing them and covering the truffles completely. Return the finished truffles to the fridge for around 30 minutes to completely set.

If you’re not a fan of Baileys (or alcohol in general), you could easily sub out with a flavor extract like vanilla or peppermint… or even orange. If you go this route, use only 1 tsp of extract with the 1/2 cup of cream.

These seriously make an impressive homemade gift (or cheapskate valet tip). I mean, who doesn’t love chocolate? Just ask the poor guy who parked my car last week…