Bailey's Chocolate Truffles

Chocolate, pecans and Irish cream make lovely little truffles with just the right balance of flavors and textures.

Course Dessert

Cuisine American

Keyword Baileys Chocolate Truffles, Irish Cream Truffles

Prep Time 20

Cook Time 5

Refridgerate to Chill 1

Total Time 1 25

Servings truffles

Calories 141kcal

Start by reserving 1 cup of the pecans to roll the truffles into at the end.
1 cup coarsely chopped pecans plus 1 extra cup to roll truffles in
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.
1 ½ cup chocolate 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.
1 cup 72% Dark chocolate chips
Whisk the powdered sugar, sweetened condensed milk, and Irish Cream into the melted chocolate until well combined.
½ cup powdered sugar, ¼ cup sweetened condensed milk, ¾ cup Bailey’s Irish Cream
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.

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.