I thought I was still feeling warm and cozy after celebrating Valentine’s Day with my husband. It turns out the dozen Baileys coffee truffles I sampled the next day may have had something to do with that. Maybe it was a combination of the holiday and the truffles. Either way, these treats are for adults — so hide them and sneak a few after bedtime.
These truffles are absolutely delightful. If liqueur tasted like this all the time, I would be in trouble. My husband keeps reaching for them like there’s no tomorrow.
The unsweetened cocoa powder really balances the richness. The truffles are creamy and sweet, and the thin coating of bitter cocoa ties everything together perfectly.
When Wesley came home he dug into them immediately. He hadn’t had time to come home for lunch, so I didn’t mention the coffee in the truffles. He can be overly sensitive about ingredients and will often psych himself out before trying something. Watching his look of pure enjoyment before I told him what was in them was the highlight of my evening.
Bailey’s Coffee Truffles
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Ingredients
- 1 1/4 cups white chocolate chips
- 1/4 cup heavy cream
- 1/4 tsp. instant coffee
- 1 T. Bailey’s Irish Cream
- 1/4 cup unsweetened cocoa powder, sifted
Coating
- 1/2 cup white chocolate almond bark
- 1 tsp. butter flavored shortening
- 1/4 tsp. instant coffee
Instructions
- In a medium microwave-safe bowl, combine the white chocolate chips, heavy cream, and instant coffee. Stir with a spatula.
- Microwave for 30 seconds on high, then stir. Repeat in 30-second intervals until the mixture is smooth (my batch took two additional intervals).
- Stir in the Bailey’s until fully incorporated.
- Cover with plastic wrap and refrigerate 2–4 hours, or until firm enough to scoop and roll.
- Using a small scoop or spoon, portion the mixture and roll between your palms to form balls. Repeat with the remaining mixture.
- Chill the balls in the fridge for another 30 minutes.
- Roll each truffle in sifted cocoa powder to coat.
- Store the finished truffles in the refrigerator.
Variation
- After chilling the truffle balls, melt the white chocolate almond bark in 30-second intervals until smooth.
- Dip each chilled ball into the melted bark, tap off excess with a fork, and place on parchment or wax paper. If the coating thickens, warm it briefly in the microwave.
- When the coating has set, stir the shortening and coffee granules into any remaining melted white chocolate and microwave briefly if needed. The coffee granules will add a subtle bitter note to the truffles.
Nutrition
Carbohydrates: 29 g |
Protein: 1 g |
Fat: 15 g |
Saturated Fat: 11 g
(Nutrition facts are an estimate and not guaranteed to be accurate. Consult a registered dietitian for specific dietary advice.)
Do you love or dislike alcohol in desserts? For me it depends on the spirit and how strong the flavor is. I once had a rum cake that was overwhelmingly boozy — the pecans baked into it were the best part. True story.