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Baileys Irish cream truffles

Submitted by margaret biddle 11 June 2009

To make it easy to roll into balls put a little bit of Sunflower Oil on you hands first. After making them into balls I put them back in the freezer for about 20mins then using a cocktail stick to hold them I dipped some in melted Lindt milk chocolate and some in melted Lindt white chocolate. The rest I shook the sieve of cocoa powder over.



2oz/50g caster sugar,2 egg yolks,5oz/125g good quality dark chocolate grated,3fl oz/75ml single cream,2 tablespoons Baileys,1 tablespoon cocoa powder for dusting


Whisk eggs and sugar together until pale. Place over a pan of barely simmering water and stir until the mixture coats the back of a spoon.
Place the chocolate in a heatproof bowl. Bring the cream to the boil and pour on to the grated chocolate. Stir until the chocolate has melted.
Mix the chocolate and egg mixture thoroughly together.
Add the Baileys, cool and then place in the freezer to set--about 30minutes.
When set remove from the freezer and roll teasponfuls of the mixture ino small ball shapes. Coat lightly with sifted cocoa powder. Refrigerate or freeze until ready to serve.
The truffles will keep for 2-3 days in the fridge and for up to 1 week in the freezer

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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