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Baileys chocolate truffles are made with chopped pecans, chocolate graham cracker crumbs, dark chocolate and of course Irish Cream liquor! These luscious treats will make you smile every time.
I am extremely partial to the flavor of Irish cream liquor – which is saying something since I’m not big on alcohol! It’s a blend of vanilla, cocoa, and whiskey with a nuttiness that’s kind of just amazing!
Baileys Irish Cream is my personal favorite and these indulgent little treats are a fabulous way to enjoy the flavor of this liquor!
When it comes to making homemade truffles, it’s all about using top-notch ingredients.
Shopping List:
This recipe makes about 24 truffles. Here is what you’ll need:
- chocolate graham cracker crumbs
- chopped pecans
- 72% dark chocolate chips (I like to use Ghiradelli)
- powdered sugar
- sweetened condensed milk
- Bailey’s Irish Cream
To make these truffles, you’ll need a food processor, mixing bowl, whisk, a tablespoon or melon-baller and baking sheet.
For a list of some of my favorite items to use when cooking and why I chose them, please visit my Kitchen Resource page.
How to Make Irish Cream Truffles
For the full printable recipe with ingredient amounts, step-by-step instructions and tips, please scroll down to the Recipe Card below.
- Start by reserving 1 cup of the pecans to roll the truffles into at the end.
- Add the remaining pecans to a food processor and pulse until they are a coarse sand-like texture.
- In a large mixing bowl, mix together the pecans and graham cracker crumbs.
- Melt the chocolate in a microwave-safe bowl in intervals of 45-seconds, stirring in between until the chocolate is melted and smooth.
- Whisk the powdered sugar, sweetened condensed milk, and Irish Cream into the melted chocolate until well combined.
- Fold the pecans and graham cracker mixture into the chocolate.
- Cover the bowl with foil and refrigerate for 1 hour.
- Line a baking sheet with parchment paper, then add the remaining chopped pecans to a small bowl and set both items to the side.
- Using a tablespoon or melon baller, scoop out a portion of the mixture and roll into a neat ball using the palms of your hand.
- Place the rolled truffle onto the prepared baking sheet. Repeat until all the truffles are rolled.
- Finally, roll the Baileys chocolate truffles into the chopped pecans one at a time.
Store the leftovers in an airtight container for up to 1 week.
Recipe Variations
- Substitute hazelnuts instead of pecans, which pair well with the flavor of Irish Cream.
- If you prefer to make these truffles without alcohol, you can replace the Irish cream with liquor with an equal amount of heavy cream and add 1 teaspoon of vanilla extract.
- Instead of chopped pecans, roll the truffles in cocoa powder or confectioner’s sugar.
More Decadent Recipes
I absolutely love making little truffles and cake balls – they’re just something so fancy about little orbs of chocolate anything, right? Here are a few more of my favorite recipes you might like to check out:
More dessert recipes using Irish Cream
- Baileys Irish Cream Cheesecake is a creamy, rich recipe with lots of Irish Cream liquor, topped with chocolate ganache. Sounds pretty awesome, right?
- This Irish Cream Triffle recipe with layers of cake, pudding and whipped cream that’s pretty delicious looking – oh and it’s a semi-homemade recipe, which I love!
Baileys Irish Cream Truffles Recipe
Not ready to make it yet? Don’t forget to pin this recipe for later.
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures!
And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Bailey’s Chocolate Truffles
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- Mixing Bowls
- Melon Baller
- Baking
Ingredients
- 1 ½ cup chocolate graham cracker crumbs
- 1 cup coarsely chopped pecans plus 1 extra cup to roll truffles in
- 1 cup 72% Dark chocolate chips
- 1/2 cup powdered sugar
- 1/4 cup sweetened condensed milk
- 3/4 cup Bailey’s Irish Cream
Instructions
- Start by reserving 1 cup of the pecans to roll the truffles into at the end.
- Add the remaining pecans to a food processor and pulse until they are a coarse sand-like texture.
- In a large mixing bowl, mix together the pecans and graham cracker crumbs.
- Melt the chocolate in a microwave-safe bowl in intervals of 45-seconds, stirring in between until the chocolate is melted and smooth.
- Whisk the powdered sugar, sweetened condensed milk, and Irish Cream into the melted chocolate until well combined.
- Fold the pecans and graham cracker mixture into the chocolate.
- Cover the bowl with foil and refrigerate for 1 hour.
- Line a baking sheet with parchment paper, then add the remaining chopped pecans to a small bowl and set both items to the side.
- Using a tablespoon or melon baller, scoop out a portion of the mixture and roll into a neat ball using the palms of your hand.
- Place the rolled truffle onto the prepared baking sheet. Repeat until all the truffles are rolled.
- Finally, roll the Baileys chocolate truffles into the chopped pecans one at a time.
Notes
Recipe Variations
- Substitute hazelnuts instead of pecans, which pair well with the flavor of Irish Cream.
- If you prefer to make these truffles without alcohol, you can replace the Irish cream with liquor with an equal amount of heavy cream and add 1 teaspoon of vanilla extract.
- Instead of chopped pecans, roll the truffles in cocoa powder or confectioner’s sugar.
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