Description
These Bailey’s Irish Cream Truffles are a decadent, creamy treat combining the smoothness of cream cheese and butter with the rich flavor of Bailey’s Irish Cream, all coated in melted chocolate. Perfect for holidays or special occasions, these no-bake truffles are easy to make, chilled until firm, then dipped in chocolate for an irresistible indulgence.
Ingredients
Scale
Truffle Base
- 8 oz cream cheese, room temperature
- 4 tbsp butter, room temperature
- 2 tbsp Bailey’s Irish Cream
- 1/2 cup crushed graham cracker crumbs
- 4 cups powdered sugar
Chocolate Coating
- 1 pkg chocolate chips (about 12 oz)
- 1 pkg white chocolate chips (about 12 oz)
Instructions
- Cream Ingredients: In a large mixing bowl, beat together the cream cheese, butter, and Bailey’s Irish Cream until the mixture is light and fluffy. This ensures a smooth, creamy base for your truffles.
- Add Cracker Crumbs: Gently fold in the crushed graham cracker crumbs to add a subtle crunch and enhance flavor.
- Incorporate Powdered Sugar: Gradually add powdered sugar, one cup at a time, mixing thoroughly after each addition until fully combined and dough-like consistency is achieved.
- Chill Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours; chilling overnight will yield firmer truffles for easier shaping.
- Shape Truffles: Once chilled, scoop the mixture into small balls using a spoon or cookie scoop and place them on a parchment-lined baking sheet.
- Freeze Balls: Freeze the shaped balls for 10-15 minutes to firm them up, preparing them for dipping.
- Melt Chocolate: While the truffle balls are freezing, melt the chocolate chips in the microwave in 30-second intervals, stirring between each until fully melted and smooth.
- Dip Truffles: Using a fork or dipping tool, submerge each truffle ball completely in the melted chocolate, ensuring an even coat, then place back onto the parchment paper.
- Set Chocolate: Allow the chocolate coating to cool and harden at room temperature or in the fridge.
- Drizzle White Chocolate: Melt the white chocolate chips similarly and use a spoon to drizzle it over the hardened chocolate-coated truffles for decoration.
- Store: Store the finished truffles covered in the refrigerator for up to 5 days to maintain freshness.
Notes
- For best results, ensure cream cheese and butter are softened to room temperature before mixing.
- Crushed graham cracker crumbs add texture, but finely crushed crackers work best for uniform truffles.
- Powdered sugar must be added gradually to avoid a grainy texture.
- Truffles can be frozen after coating if you want to keep them longer; just thaw in the fridge before serving.
- Use high-quality chocolate for a smoother, shinier coating.
- Be careful not to overheat chocolate when melting to prevent burning or seizing.
- These truffles contain alcohol; they may not be suitable for children or those avoiding alcohol.
Nutrition
- Serving Size: 1 truffle (approx. 20g)
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
