These homemade Chocolate Truffles are creamy and rich and bursting with the perfect combination of almonds and Baileys. Quick and easy with only 4 ingredients! Your adult friends and family will be loving these this Holiday Season!
I decided I wanted to make these as close to real truffles as I could, and that of course involved real cream. I got this recipe originally from my sister in law, but of course I decided to add my favorite liqueur.
And I have to admit these Baileys Almond Truffles turned out pretty darn good! They are also a really good idea to make for gifts.
What is the origin of the Chocolate Truffle?
The chocolate truffle was said to resemble the “truffle fungus”, it is believed that the French chef Auguste Escoffier while working on a pastry cream he mistakenly poured hot cream into a bowl of chopped chocolate instead of eggs.
He then realized that he could form balls with this chocolate mixture and proceeded to roll them in cocoa powder and thus created a truffle!
- Dark Chocolate – good quality chocolate melted
- Cream – whole, heavy or whipping cream, at least 30% fat , room temperature or luke warm
- Baileys – homemade or store bought
- Almonds – roasted
There is nothing like the creamy taste of truffles. Use a good quality chocolate and whole cream, toasted ground almonds and of course some delicious Baileys and there you have Baileys Almond Truffles.
What is bain-marie?
It is basically a fancy french term for a hot water bath. To do this, place a pot with water on the burner and a plate on top with the ingredient that needs to be melted or heated. If you are melting chocolate be sure that the water in the pot does not touch the bottom of the dish. Heat the water to a slow boil on low/medium heat and stir the chocolate until completely melted and smooth.
Do you have to roast the almonds?
You don’t have to, but they taste a lot better when they are roasted. The heat draws out their natural oils which makes them more flavorful.
How to make them
Melt the chocolate (either bain marie or microwave), heat on low, stirring occasionally until the chocolate melts and stir until it becomes smooth.
Add the cream and continue to stir to combine, let cool 10-15 minutes then add the Baileys, stir to combine.
Stir in ¼-⅓ cup of the finely chopped almonds, cover the bowl with plastic wrap, place in the fridge and refrigerate for at least 3 hours, until firm.
Remove it from the fridge and form into balls, using a small ice cream scoop works really well, or you can wear gloves it you find it too messy.
Roll the balls in the remaining finely chopped almonds, cocoa powder, shredded coconut, even sprinkles or anything else that you prefer, place them on a baking sheet lined with parchment paper. Keep refrigerated until serving.
Because these aren’t baked and there are only a few ingredients, it is quite important to use good quality ingredients. It’s better to chop your own chocolate rather than use chocolate chips, they won’t melt as well.
Yes, you can use a mix of roasted nuts, such as cashews, pecans, walnuts or even hazelnuts.
They should be stored in an airtight container. They will last at room temperature for 2-3 days, or in the fridge for up to 2 weeks. If you house is quite warm, then the refrigerator is best.
They can also be frozen, freeze the truffles on a cookie sheet until firm. Then move to a freezer safe bag or container. They will last for up to 6 months.
When you are looking for a simple but rich Chocolate treat with a kick, I hope you give these Bailey Almond Chocolate Truffles a try and let me know what you think. Enjoy!
More Homemade Chocolate Recipes
Baileys Almond Truffles
- 7 ounces semi sweet (dark) chocolate (good quality chopped)
- ¾ cup whole cream
- 2 tablespoons Baileys
- 1/2 cup finely chopped almonds*
*Whole almonds roasted and then chopped.
- Pre-heat oven to 350F (180C).
- Place the almonds on a cookie sheet and bake for approximately 8 minutes. Remove immediately to a dish to cool, then finely chop in a food processor.
- Melt the chocolate either bain marie or microwave, for bain marie place the chocolate in a medium glass bowl add the chocolate and place the bowl over a pot of water (make sure the bowl doesn't touch the water in the pot), heat on low, stirring occasionally until the chocolate melts and stir until it becomes smooth.
- Add the cream and continue to stir to combine, let cool 10-15 minutes then stir in the Baileys, fold in ¼-⅓ cup of the finely chopped almonds, stir to combine, cover with plastic wrap and refrigerate for at least 3 hours (until firm).
- Remove from the fridge and form into balls, roll in the remaining finely chopped almonds, cocoa, shredded coconut or anything else that you prefer. Keep refrigerated until serving. Enjoy!
Updated from December 22, 2014