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Melt in your mouth truffles are made with Bailey’s Irish Cream, toasted nuts, and a luscious chocolate ganache.
Many years ago I was in a group called the Daring Bakers. Every month we had a unique challenge that revolved around baking or desserts. It was a great group to be in because I made so many things I would never have attempted to make.
One of the challenges was to make a decadent candy. I had a million ideas in my head immediately and couldn’t wait to get started.
My first idea was for a chocolate bark with liquor in it, but it ended in a delicious mistake that became these Bailey’s Nut Truffles. The truffles are filled with Bailey’s Irish Cream, toasted nuts, and chocolate ganache.
- milk chocolate (you can use chocolate bars or chocolate melts)
- strong brewed coffee (you could also use brewed espresso)
- sweetened condensed milk
- Bailey’s Irish Cream (use original or flavored)
- toasted pecans
- bittersweet or semi-sweet chocolate (something to contrast with the milk chocolate)
The first thing you will do is make the chocolate ganache that is the interior of the truffle. Combine the milk chocolate and brewed coffee and heat until melted.
Then stir in the condensed milk, Bailey’s Irish Cream, and half the toasted pecans. Everything is mixed together and then placed in the refrigerator until it is firm enough to be rolled into balls.
Do I have to use the Bailey’s Irish Cream?
Since the name of the truffle is Bailey’s nut truffle you will need to use Bailey Irish Cream or another Irish Cream liqueur.
Can I use a different type of nut?
Yes! In fact, my original recipe used almonds. Make sure that the almonds are lightly toasted before chopping them and using them in these truffles. You could also use hazelnuts or walnuts as well.
After making the ganache it’s time to roll it into balls and dip the truffles. Roll the ganache into 1 inch balls and place on a parchment lined baking sheet.
I like to use a cookie scoop to scoop out the ganache and then roll the balls by hand. You could also use a tablespoon or just a regular spoon to portion out the chocolate. If it is too sticky and you can’t roll it place it back into the refrigerator until it is firm.
Once the balls are all rolled they need to be placed into the freezer until they are chilled. This will help with dipping them into the semi-sweet or bittersweet chocolate coating.
Can I use a different type of chocolate?
You can use different types of chocolate, just make sure the chocolate you use for the filling is different than the chocolate you use for dipping. Dark chocolate pairs well with milk chocolate. White chocolate is good for dipping with a dark chocolate interior. My favorite combination is the milk chocolate filling with bittersweet dipping.
How do I store these truffles?
Place the truffles in an air tight container and store them in the refrigerator for 2-4 weeks. While some people enjoy eating them chilled I like them to come to room temperature before enjoying so that they melt in my mouth.
Heat the chocolate for dipping while the truffles are still in the freezer. Prepare a tray with parchment paper to set the dipped truffles on.
Once the chocolate is melted remove the truffles from the freezer. Carefully dip the truffles into the melted chocolate, allow the excess chocolate to drip off, and place on the prepared tray.
More Candy Recipes:
- Peanut Butter Truffles
- Cookie Dough Fudge
- Chocolate Covered Honeycomb Candy
- Easy Champagne Truffles
- Caramel and Coffee Fudge
There are two ways you can dip the truffles. If they are solid enough you can poke a toothpick or two in each one and dip them into the chocolate. Place on the parchment lined tray and remove the toothpicks.
You can also pick the truffle up with a fork, dip, and allow the excess to drip off. Place on the prepared tray and remove the fork. You may need to touch up some areas with more melted chocolate.
Sprinkle the truffles with additional chopped pecans. Allow the chocolate to harden and then enjoy.
I really love the rich, chocolate flavor of the ganache against the crunch from the pecans. These are great for serving at parties or for gift giving!
- 1 ½ c. milk chocolate, finely chopped
- 1 Tablespoon brewed coffee
- 2 Tablespoons sweetened condensed milk
- 2 Tablespoons Bailey's Irish cream
- ¼ c. pecans, toasted and chopped, divided
- 1 c. bittersweet chocolate, roughly chopped
- Heat 2 cups of water in a small saucepan over medium heat. Place a small metal bowl on top of the saucepan, making sure not to let it touch the water. Add the milk chocolate and brewed coffee and stir until it is just melted. Remove from heat.
- Stir in half of the toasted pecans mixing well. Add in the sweetened
condensed milk and Bailey's Irish Cream and stir until the mixture
begins to harden. Form into a ball and place in the refrigerator for 5
- Remove the ganache from the refrigerator and form into 1 inch balls.
Place the balls on a cookie sheet and place in the freezer for 15
- Meanwhile return the saucepan of water to medium high heat with a metal
bowl on top. Add in half of the bittersweet chocolate and stir until
melted. Remove from heat and stir in the remaining chocolate.
- Remove the ganache balls from the freezer and dip in tempered chocolate. Place
each on a sheet of waxed paper and sprinkle with remaining toasted
- Allow the chocolate on the truffles to harden then enjoy.
A Hezzi-D original recipe