DIY Bailey's Candy Truffles

How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making.

 
How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
 

The years we spend Christmas with my in laws, at some point hot coffees are served. No this is not an ode to piping hot coffee, it's coffee served with a little pour of liquor in it. I'm a Bailey's girl, so that's my go to. My husband likes to fluctuate between Frangelico and Baileys, sometimes both even. Something about Bailey's to us means Christmas sipping. I suppose it's even a tradition at this point. 

If you've been here long enough, you know I love to seep my traditions into my recipes. This time I wanted to make something that was not only delicious but could also any easy gifted to those special people in my life. I wanted to take that Christmas morning Bailey's we love and make pretty little candies to give to my friends. You can buy Bailey's Truffles at the liquor store but I wanted these to be more special. So of course, I made my own. You'll find two recipes here for hard chocolate coated candies with ganache centers. One is a Dark Chocolate Baileys Truffle and the other is a White Chocolate Berry Bailey's truffle. 

I'll start this off and say I lived and I learned through my first set of truffles. My white chocolate ones, while delicious, well...let's just say I just learned a lot about making the molds. Truffles are really easy to make if you stick to the directions. So do exactly what I say and don't cut corners. That's when things go awol, QUICK!

I'll be sharing how I made the White Chocolate Black Raspberry Bailey's Truffle but the Dark Chocolate ones are made the same way, just minus the berries. I'll leave the recipes for BOTH down below. These also make delicious Ganache recipes so go to town on how you use the filling. I'm seeing cupcakes in my future. 

 
How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
 

For the White Chocolate Black Raspberry Truffles you'll need Baileys or any Cream Liqueur. I'm currently loving their Almonde, but use whatever you have. Next you'll need blackberries, cream, finely chopped white chocolate, and butter. 

 
How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
 
 
How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
 

Over the stove heat your cream and butter together until the butter has melted. Add in your blackberries and let your cream come to a boil. Remove from heat and with the back of a fork mash your blackberries into your cream & butter. Then begin adding in your Bailey's & white chocolate slowly. Whisk until all the chocolate has melted. Add to a shallow bowl or pan then let sit in the fridge for 3 hours to thicken. 

For the shells of these truffles I used vanilla Candy Melts & cocoa for the Dark Chocolate truffles. When the ganache is ready, begin to melt your Candy Melts. I use heat safe decorating bottles but you can also melt them in a measuring cup with a pour lip. Microwave for 10 second increments until your candies have melted. CAUTION they will be hot, use a potholder or oven safe mitt to remove from microwave. 

OPTIONAL: For a fun effect, add Wilton Luster Dust into your chocolate molds prior to pouring chocolate in them.

 
How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
 
 
How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
 

To start making your candy shells to your truffle, I tape down parchment paper to my working surface. Taking a candy mold you begin my filling each mold up until full. It doesn't have to be perfect as things are about to get a little messy.

Once they filled flip your candy mold over onto your parchment paper and let the chocolate drain out of their molds. You might have to give a few taps to get it all out. This will give you a perfect thick but not thin shell. Flip your mold back over and scrap any extra off between the molds. Set aside to harden. (You can put in the freezer for quicker hardening) The candy on your parchment will begin to harden as well. Once it does, scrape it off and put it back in your melting bowl to be reheated.

 
How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
 
 
How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
 
 
How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
 
 
How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
 

Once your candy shells have hardened begin adding your ganache filling. Fill only 2/3 of the way full! Leave a good bit of room to form a hard candy bottom (this what my major mistake with my first round of truffles). 

Once you've filled your shells, reheat your Candy Melts you scraped off your working surface parchment. Once melted slowly add them over the top of your filling, closing off the molds. Again this process doesn't have to look perfect, we will scrape the extra away. Once all covers using an icing spatula or flat on a knife, carefully scrape off any extra. If you keep your spatula or knife leveled, if should be pretty easy to level off. Then add to the fridge to harden for 15 minutes of the freeze to harden for 5 minutes. 

Once hardened pop them out of their shells (break off any extra candy shell that might have clung on) and wrap them up in a cute little box. The White Chocolate Raspberry Ganache needs to be kept in the fridge (it can sit out for a few hours but no longer than 4 hours) and the Dark Chocolate Ganache can sit in a cool place for two days but needs to be stored in a fridge after that.

These candies last for 7-8 days.

 
How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
 
 
How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
 
print recipe
Bailey's White Chocolate Berry Truffles
A delicious hard shell truffle with a bailey's white chocolate and black berry ganache filling.
Ingredients
  • 2 oz Cream
  • 1 oz Butter At Room Temperature
  • 2.5 oz White Chocolate Finely Chopped
  • 0.5 oz Bailey's Irish Cream
  • 1/4 cup Black Berries
  • 2.5 cups Bright White Vanilla Candy Melts
Instructions
Ganache Filling

In a sauce pot over medium-low heat melt your butter into your cream. Once melted, add in your black berries and bring to a boil. Once boiling remove your pot from the heat. Start mashing your black berries in your cream mixture until fully mashed. Then begin to add in your Bailey's Irish Cream and white chocolate slowly. Whisking the mixture the entire time until all of the white chocolate is melted into the cream and Bailey's mixture. Add it to a shallow dish and let set in the fridge for 3 hours to thicken.

Candy Making

Once your Berry White Chocolate ganache has thicken begin to melt your Vanilla Candy Melts. In a heat safe measuring cup begin to melt your Candy Melts in the microwave 10 seconds at a time. Stirring between ever 10 seconds. Once your Candy Melts are melted (CAUTION THEY WILL BE HOT) take them to your working surface. Tape down a large piece of parchment paper to your working surface. If you would like to add luster dust to your candy molds, use a food safe decorating paint brush to brush your molds with luster. After that pour your Candy Melts into each mold, until they are filled. Then flip your mold over onto the parchment paper. Let the molds drip out the excess Candy Melts, you may have to give it a few taps to get it going. Flip the mold back over when the Candy Melts have emptied out of the mold. You should have thinly coated molds. Add to the freezer to harden for 5 minutes. Once the Candy Melts have harden on your parchment paper us the back of a knife or icing spatula to scrape the Candy Melts off the parchment to put back in your measuring cup you used for melting the Candy Melts in.

Truffle Making

When your candy shells have hardened from the freezer begin to fill them with your White Chocolate Berry Ganache mixture. Fill each mold 2/3 of the way up making sure to leave enough room to close off the mold with a thick candy layer. Once your mold have been filled take the Candy Melts you scraped from the parchemnt paper and being to remelt it the same way we did the first time. 10 second incremints, stirring between each round. Once the Candy Melts are remelted pour them over each mold to close the mold off. Once finished, take your icing spatula or back of a knife and level off each mold. Scraping off the extra and making a smooth flat bottom to each mold. Add your mold to the freezer to harden for 5 minutes. Once the bottom of your molds have hardens pop them out of their shell and they are ready to be served. Keep in the fridge for up to one week in a sealed container.
Details
Prep time: Cook time: Total time: Yield: 12 Large Truffles
print recipe
Bailey's Dark Chocolate Ganache Truffles
A delicious hard shell truffle with a Bailey's and dark chocolate ganache filling.
Ingredients
  • 2 oz Cream
  • 1 oz Butter At Room Temperature
  • 2.5 oz Dark Chocolate Finely Chopped
  • 0.5 oz Bailey's Irish Cream
  • 2.5 cups Chocolate Candy Melts
  • Instructions
    Ganache Filling

    In a sauce pot over medium-low heat melt your butter into your cream and bring to a boil. Remove from heat once boiling and add in your Bailey's Irish Cream and dark chocolate slowly. Whisking the mixture the entire time until all of the chocolate is melted into the cream and Bailey's mixture. Add it to a shallow dish and let set in the fridge for 3 hours to thicken.

    Candy Making

    Once your Dark Chocolate Ganache has thicken begin to melt your Chocolate Candy Melts. In a heat safe measuring cup begin to melt your Candy Melts in the microwave 10 seconds at a time. Stirring between ever 10 seconds. Once your Candy Melts are melted (CAUTION THEY WILL BE HOT) take them to your working surface. Tape down a large piece of parchment paper to your working surface. If you would like to add luster dust to your candy molds, use a food safe decorating paint brush to brush your molds with luster. After that pour your Candy Melts into each mold, until they are filled. Then flip your mold over onto the parchment paper. Let the molds drip out the excess Candy Melts, you may have to give it a few taps to get it going. Flip the mold back over when the Candy Melts have emptied out of the mold. You should have thinly coated molds. Add to the freezer to harden for 5 minutes.

    Truffle Making

    Once the Candy Melts have harden on your parchment paper us the back of a knife or icing spatula to scrape the Candy Melts off the parchment to put back in your measuring cup you used for melting the Candy Melts in. When your candy shells have hardened from the freezer begin to fill them with your Dark Chocolate Ganache mixture. Fill each mold 2/3 of the way up making sure to leave enough room to close off the mold with a thick candy layer. Once your mold have been filled take the Candy Melts you scraped from the parchemnt paper and being to remelt it the same way we did the first time. 10 second incremints, stirring between each round. Once the Candy Melts are remelted pour them over each mold to close the mold off. Once finished, take your icing spatula or back of a knife and level off each mold. Scraping off the extra and making a smooth flat bottom to each mold. Add your mold to the freezer to harden for 5 minutes. Once the bottom of your molds have hardens pop them out of their shell and they are ready to be served. Keep in the fridge for up to one week in a sealed container or two days in a cool dry place.
    Details
    Prep time: Cook time: Total time: Yield: 12 Large Truffles
     
    How to make Bailey's Liqueur Truffles in Dark Chocolate Ganache Truffles and White Chocolate Black Berry Truffles. Plus some help tips to truffle candy making. This uses Wilton Candy Melts. // www.ElleTalk.com
     

    I know this sounds a bit complicated but it's really one of those things where, if you do it once, you won't forget and it will feel like second nature, like doing the truffle shuffle. #GoonieForLife Plus they are just so deliciously amazing, it's worth learning how to make them. No, seriously, I could live off this ganache for the rest of my life. 

    I like to put these in a shaker with a mini bottle of baileys and put a pretty bowl on it. It's a cute way to gift give that is unique and delicious. Plus I'm a sucker for sharing my holiday traditions with my friends in cute DIY gifts.

    Are you DIY-ing any gifts this year? Let me down below. If you make these and have any questions, please email me by clicking the letter button at the top of this page! 

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