Did you know that there is a salted caramel version of Baileys? I did not know that! At least not until I stumbled across it in the store! How ingenious! I love salted caramel! And salted caramel combined with Baileys is just scrumptious! So I didn't wait long and had to grab it right away!
First, of course, this deliciousness had to be pre-tasted! A mouthful in a glass, with some ice cubes, and then yum! Simply delightful!
Then I had the idea: since Christmas and New Year's Eve are approaching soon, this wonderful Baileys salted caramel would be fantastic, as a chocolaty morsel, refined with the exquisite taste of speculoos, as a festive snack for Christmas and New Year! Good thought, I had to pat myself on the back!
No sooner said than done! In the following recipe, you will find the extraordinary interplay of Baileys salted caramel, white chocolate, and speculoos. These great bliss balls melt in your mouth and your fingers! 😀
Let's get right to it and make this gorgeous treat together! Baileys salted caramel like this doesn't last long. It's so delicious that it's quickly emptied! 😀
- 250 g white chocolate
- 62,5 ml heavy cream
- 50 ml Baileys salted caramel - It also works with the original Baileys Irish Cream, should you not get your hands on the salted caramel version.
- 100 g speculoos (finely ground) - Not a fan of speculoos? Then you can also use Biscoff cookies as a substitute. Make this treat with gluten-free by using gluten-free ladyfingers.
- 50 g (grated) white chocolate for rolling
- 2 mixing bowls (one with lid) - the bowl with lid for cooling in the refrigerator and the bowl without to have a place to grate the white chocolate.
- Food processor (chopper)
- Small sauce pan - to melt the white chocolate
- Teaspoon - to portion the balls
- Grater - for the white chocolate
- Wooden spoon
- Chocolate paper cups
First, we make the cookie crumbs we need for the bliss balls. Chop the speculoos very finely with your chopper. Empty the crumbs into the sealable mixing bowl.
Now let's move on to the liquid ingredients. Take a saucepan and slowly melt the white chocolate with the cream together on the stove. Stir in the Baileys Salted Caramel once the chocolate is well combined with the cream and forms a homogeneous mass.
Pour the liquid mixture into the bowl with the grated speculoos and stir well. Close the lid and place the bowl in the refrigerator once the speculoos crumbs are well combined with the Baileys chocolate whipped cream mixture.
Chill the mixture for at least 4 hours.
If you don't have a mixing bowl with a lid on hand, seal it with plastic wrap.
In the meantime, take your grater and prepare the grated white chocolate. I like the self-grated better because it adapts better to the balls by its "softness." Of course, you can also use store-bought white chocolate sprinkles. But if you want to save yourself the work, it also works with the store-bought ones.
As for the amount to grate, I used 50 g of white chocolate, which was fine.
I recommend grating the chocolate just before the 4 hours cooling time is over. So that there is not too much time between the grating and the rolling. You can store the grated white chocolate in the fridge, but this makes it moist and sticky, which is counterproductive for the rolling.
Before you start shaping the balls, I recommend preparing the following: Chocolate paper cups! Nothing more stupid than when you already have Baileys coated hands from rolling, and then afterward, you realize that you have no place where you can put the finished balls! It has already happened to me once or twice, therefore the tiny tip! 😉
Once the cooling time is over, take the mixture out of the fridge and cut out small pieces with a teaspoon. Form balls by rolling the cut-out mixture between your hands (moisten your hands for this or use gloves), roll them in the grated white chocolate immediately afterward and place the finished rolled ball in a chocolate paper cup.
Rinse and repeat until the entire mixture is used up. And that's it. The little Baileys salted caramel balls are ready.
Store the small delicacies in the refrigerator in an airtight container and serve ice-cold.
Enjoy with a glass of delicious red wine.
💭 Top tip
The consistency of the mass is somewhat moist and "slushy." I quite like that. Although you then have to serve these delicacies chilled. If you don't like such soft consistency, you can change the order of preparation a bit. This way, you get a slightly "drier" and more stable result. In terms of taste, this hardly changes anything.
You also melt the white chocolate with the cream and then stir in the Baileys salted caramel for this variation. Immediately afterward, chill the mixture for 4 hours and NOT add the speculoos crumbs. Here, the crumbs get mixed in AFTER the 4 hours of chilling.
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!
Bliss balls with Baileys Salted Caramel and Speculoos
- 250 g White chocolate
- 62,5 ml Heavy cream
- 50 ml Baileys Salted Caramel
- 100 g Speculoos
- 50 g White chocolate grated
- Chop the speculoos very finely with your chopper.
- Empty the crumbs into a sealable mixing bowl.
- Slowly melt the white chocolate with the cream in a saucepan.
- Stir in the Baileys Salted Caramel.
- Combine the liquid mixture with the grated speculoos and stir well.
- Close the lid and place the bowl in the fridge.
- Chill the mixture for at least 4 hours.
- Grate the chocolate just before the 4 hours cooling time is over.
- Take the mixture out of the fridge and cut out small pieces with a teaspoon.
- Form balls by rolling the cut-out mixture between your hands.
- Roll the balls in the grated white chocolate immediately afterward and place the finished rolled ball in a chocolate paper mold.
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