Along with eggnog, Baileys Irish Cream is one of my favorite liqueurs to bake and enjoy. I love its flavor, consistency, the many available versions, and all the beautiful things you can create with this delicious liqueur.
Today's recipe it's all about boozy chocolates filled with a liquid Baileys milk chocolate ganache, coated with milk chocolate couverture, and finished with a layer of powdered sugar.
These chocolates are on the very boozy side. The Baileys flavor trumps everything. For those who don't want it quite so alcoholic, I offer variations at the end of my recipe to be a little less boozy.
Since this is an Irish liqueur, I felt the urge to put these chocolates on the intense, booze-heavy, party-inviting side. So these Baileys chocolates are indeed very suitable for St. Patrick's Day!
- Milk chocolate hollow spheres
- Milk chocolate couverture
- Baileys Irish Cream
- Milk chocolate couverture for coating and sealing
- Powdered sugar for dusting
See the recipe card for quantities.
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Making the Ganache
Preparing the Baileys Milk Chocolate Ganache is accomplished in just a few steps. First, weigh the glucose into a small saucepan. This way, you can quickly get the sticky part over with.
In the next step, pour the Baileys into the saucepan. Now slowly dissolve the glucose in the Baileys while stirring. Add the milk chocolate couverture and mix well once the glucose has dissolved in the Baileys Irish Cream.
Once a homogeneous mass has formed, let the Baileys milk chocolate cream cool to 30 °C // 86 °F and fill it into a piping bag.
Filling and Closing the Hollow Spheres
Now fill the hollow spheres, one by one, with the ganache until just below the rim.
Place the filled hollow spheres in the fridge for the filling to set and get its ideal consistency (ideally for 24 h hours, but at least overnight (12 h )).
Before the cooling time is over, you can start preparing the milk chocolate couverture.
Melt it in a water bath or with the tempering device and bring it to working temperature.
Water bath: If you use a water bath for melting, you need two pots of different sizes. Fill one pot 3-4 finger-widths with water and place the second, smaller pot in it. The second pot should not touch the water! Now put the chocolate to be melted into the upper, smaller pot and melt it over moderate heat while stirring over the rising steam.
Tempering unit: Add the chocolate to be melted to the tempering unit and set it to the appropriate melting temperature. White and milk chocolate: 40 °C // 104 °F, dark chocolate 50 °C // 122 °F.
For making the filling easy, it's best to use a squeeze bottle. Fill it with the tempered milk chocolate couverture and seal the chocolates with it.
Place the sealed chocolates again for 15-30 minutes in the fridge so that the chocolate can solidify before you can coat them.
Coating and Dusting
I have to admit, I was a little unsure what the best coating for these chocolates should be in the first step. Only chocolate coating, or additionally cocoa powder or powdered sugar?
Since I liked the powdered sugar visually and in taste very well with the Matcha chocolates, I decided to use it for the Baileys Irish Cream chocolates as well. After tasting it, I am very pleased with my decision.
What do you think?
Now, prepare a shallow baking pan in which you sieve four teaspoons of powdered sugar. In this pan, you'll roll your chocolate-coated truffles.
The coating of the chocolates proceeds exactly as already mentioned in my other recipes:
Take two to four of the sealed pralines in your hand (it's best to wear gloves for this endeavor), dip the fingers of one hand into the tempered chocolate, and roll the pralines between your hands.
This technique is the easiest way to coat pralines, and the chocolate coating will not be too thick.
Place the coated truffles in the prepared pan with the powdered sugar and roll them in it.
Once you've finished coating all the pralines, you still want to remove the excess powdered sugar from your pralines. To do this, place 2-3 chocolates in a sieve, and roll them back and forth.
The rolling will loosen the excess powder.
Finally, place the finished chocolates into small paper chocolate molds, and they are ready to be snacked on or given as gifts.
For those who find that these chocolates contain too much alcohol, I've got two variations which remain a marvelous baileys taste. Just replace parts of the Baileys with heavy cream to accomplish a less boozy Baileys ganache.
Variant 1: Half Baileys Irish Cream and half heavy cream.
Variant 2: ⅔ Baileys Irish Cream and ⅓ heavy cream.
Tempered truffles will keep for three days at room temperature. Store them in a cool, dry place, preferably with low humidity. In the refrigerator, they'll last for about a week or in the freezer for up to a month (their centers will firm up somewhat). Untempered truffles must be stored in the refrigerator or freezer. Store all refrigerated and frozen truffles in airtight containers to prevent condensation. Remove them an hour or two before serving, keeping them covered until they reach room temperature.
💭 Top tip
If you fancy a thick coating for your pralines, I recommend using a chocolate fork (the spiral-shaped one).
Place the praline on top and dip it into the chocolate with the chocolate fork. Lift it out, let it drip off, and put the praline down to dry.
🍸 Baileys Variations
One of life’s most pleasurable indulgences, Baileys Original Irish Cream is the sweetest meeting of fine Irish whiskey and spirits, Irish dairy cream, rich chocolate and vanilla flavours. The result? Complete deliciousness. Drink neat over ice, shake into cocktails, drizzle over ice-cream, bake a Baileys-tastic cake – perhaps even share it if you have to – Baileys Original Irish Cream equals pure, unadulterated pleasure. Go on, you know you want to!
Take a swirl on the sweet side with a scrumptious salted caramel liqueur. We’ve blended the smooth taste of caramel with velvety Baileys Original Irish Cream, a pinch of salt and other flavours and ingredients to produce this delicious liqueur. A drop or two makes Baileys desserts and cakes sing, or if you’re not in the mood for dessert, simply pour over ice, sit down and enjoy. Who need rules when you’ve got Baileys Salted Caramel?
- Baileys Almanade (dairy free)
- Baileys Chocolate Luxe
- Baileys Strawberries & Cream
- Baileys Espresso Cream
- Baileys Red Velvet Cupcake
- Baileys Pumpkin Spice
Order your Baileys Salted Caramel online at Total Wine!
Homemade Baileys Chocolates
- Water bath or temering device
- Small Saucepan
- Wooden spoon
- Narrow baking pan for rolling the chocolates
- Weigh the glucose into a small saucepan.
- Add the Baileys.
- Dissolve the glucose in the Baileys while stirring.
- Add the milk chocolate couverture and mix well once the glucose has dissolved in the Baileys Irish Cream.
- Let the Baileys milk chocolate cream cool to 30 °C // 86 °F and fill it into a piping bag.
Filling and Closing the Hollow Spheres
- Fill the hollow spheres with the ganache until just below the rim.
- Place the filled hollow spheres in the fridge for at least 12 hours(ideally 24 h).
- Before the cooling time is over, start preparing the milk chocolate couverture.
- Melt the chocolate in a water bath or tempering device.
- Fill the melted couverture into a squeeze bottle and close the chocolates.
- Chill the sealed chocolates for another 15-30 minutes.
Coating and Dusting
- Prepare a shallow baking pan in which you sieve four teaspoons of powdered sugar.
- Coat the sealed chocolates with the tempered milk chocolate couverture. (See detailed coating instructions above).
- Place the coated truffles in the prepared pan with the powdered sugar and roll them in it.
- Remove the access powdered sugar by rolling the chocolates back and forth in a sieve.
- Place the finished Baileys chocolates into small chocolate paper molds.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove